Make a bowl of this salad the night before and enjoy for many easy lunches in the days ahead.
4 to 6 servings for lunch
boneless skinless salmon filet
Salt, pepper and a drizzle of extra virgin olive oil for roasting the salmon
chopped capers in brine
finely diced red onion
2.25 ounce can of sliced ripe black olives
Juice of one large soft lemon
extra virgin olive oil
fine sea salt
torn flat leaf parsley leaves
Lettuce, crackers or toast for serving.
In This Recipe
Pre heat your oven to 400F. Place the salmon filets in a lightly oiled baking dish and sprinkle with a little salt, pepper and the olive oil. Roast the salmon for 10 to 13 minutes until done and then let cool to room temperature.
Flake the cooled salmon and then gently stir in the remaining ingredients. Chill and serve on lettuce, crackers , rye bread or whatever suits your fancy.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!