Salmon and Edamame Salad
 
 
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Ingredients
  • 1 pound cooked salmon, chilled (I  use fillets, no bones!)
  • 1 cup frozen edamame, defrosted
  • 1 tablespoon red onion, very small dice
  • 2 tablespoons fresh dill, minced
  • 1 heaping tablespoon capers, drained
  • 1½ tablespoons raspberry wine vinegar
  • 1½ tablespoons olive oil
  • salt & pepper to taste
Method
  1. Cook the salmon.  (I usually just bake it in the oven at 375 for about 20 minutes).  Allow to cool completely.  Break up salmon into very large chunks, removing skin and of course any bones.  Place the salmon in a bowl.  Add the edamame, red onion, dill, capers, raspberry vinegar, olive oil, salt and pepper.  Mix well and serve chilled.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2009/03/09/salmon-and-edamame-salad/