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
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/