This salad is great with any type of salmon, but I decided to cold-poach mine (I got this technique from Serious Eats). You could probably bake yours in the oven, put it on the grill, or perhaps used smoked salmon, and it'd taste equally delicious. —David White
salmon, should be 1-2 filets
medium-sized yellow potatoes, chopped into bite-sized pieces
Cold-poach the salmon. Fill a large saucepan with about a quart of cold water. Add salmon, the juice from one of the lemons, half of the dill, and a large pinch of salt. Set the stove burner to medium, making sure the water does not boil, and poach for twenty minutes, or until a thermometer inserted into salmon reads 120 degrees Fahrenheit. Remove salmon and let rest.
Meanwhile, boil the potatoes. Add pieces of potato to a stockpot or large saucepan, cover with water, and bring to a boil for 15-20 minutes. Remove potatoes and let cool in a bowl. Reserve water to blanch green beans.
Blanch green beans for 2-3 minutes, or until bright green. Transfer to a bowl of ice water to cool, then add to potatoes. Season with salt and pepper, then mix.
Prepare the dressing. Mix olive oil, the juice of half of the other lemon, the rest of the dill, salt and pepper.
Flake the salmon fillet(s) into the potatoes and green beans, making sure to not let any of the skin get into the bowl. Add chopped red onions and dressing, and mix well. Add additional lemon juice, salt, and pepper to your liking. Serve immediately or refrigerate.