Welcome to WordPress. This is your first post. Edit or delete it, then start writing!
Ingredients:
☐ 400-500 g Skinless Salmon
☐ ½ cup diced Celery
☐ 1 small Red Onion, diced
☐ 10g chopped fresh Dill
☐ 1 tbsp finely chopped Capers
☐ 1 tbsp Raspberry Vinegar
☐ ½ tbsp Olive Oil
☐ Salt & Pepper to taste
Method:
- Preheat the oven on to 220oC.
- Prior to cooking the salmon, run your fingers down the flesh to check for any stray bones. Place the salmon on a baking tray, and when the oven has come to temperature, put bake the salmon for 12 minutes.
- Flake salmon into large pieces and place in a bowl.
- Add the diced celery, onion, dill, capers and mix to combine.
- In a jar or drink container with a lid, add vinegar, oil, salt and pepper and shake to mix. Pour over the salmon salad and fold though.
