Ina Garten’s Grilled Salmon Salad from her first cookbook is a classic for a reason!
Chilled, cooked salmon, which Ina does on the grill but I usually roast in the oven, is flaked into large pieces, then tossed with celery and red onion for crunch, dill because Ina loves her dill, capers for a little brininess, and finally raspberry vinegar, olive oil, salt, and pepper.
Don’t tell Ina, but I couldn’t find raspberry vinegar, so I mixed red wine vinegar with a dab of raspberry jam to mimic it and thought it was a pretty good sub!
While you can grill or roast salmon specifically for this, I usually make it with leftover salmon from a previous dinner (which we always have because Alex doesn’t eat it). It’s the perfect way to use up those extra pieces and turn them into what Ina would call a two-fer!
Book: Barefoot Contessa Cookbook, page 102
Rating: 5/5
How Easy Is That – Skill Level: Easy
How Easy Is That – Time Involved: 30 minutes
Store-Bought Is Fine: raspberry vinegar
Recipe on FoodNetwork.com
