Ingredients
1-1/2 pounds salmon fillets (1 inch thick)2 celery ribs, chopped1/2 cup finely chopped red onion2 tablespoons snipped fresh dill or 2 teaspoons dill weedDRESSING:1/4 cup raspberry vinegar1 tablespoon olive oil1-1/2 teaspoons sugar1/2 teaspoon salt1/4 teaspoon pepper
Preparation
Cut salmon fillets widthwise into 4-in. pieces. Grill, covered, on an oiled rack over medium-hot heat (or broil 4 in. from the heat) until fish just begins to flake easily with a fork, 12-15 minutes. Cover and refrigerate for 1 hour.
Debone, skin and flake salmon; place in a large bowl. Add celery, onion and dill. Combine the dressing ingredients; pour over salad and gently toss to coat. Serve immediately or cover and refrigerate; stir before serving.
