A deliciously simple warm salad with the bold flavors of capers and parsley and silky, rich salmon.
2 tablespoons extra-virgin olive oil, plus more for rubbing on salmon
2 tablespoons red wine vinegar
½ small red onion, thinly sliced crosswise
3 tablespoons capers, drained and rinsed
½ cup Italian parsley leaves (stems removed)
Coarse salt and freshly ground pepper
3 6-ounce salmon filets (skin on is fine)
Line a rimmed baking sheet with aluminum foil and place salmon filets on top. Rub with olive oil and season with salt and pepper.
Roast salmon until just cooked through, about 10 minutes.
While it is still warm, flake salmon into bite size pieces (leaving skin behind on the baking sheet) and add it to the bowl. Stir to combine. Season with additional salt and pepper to taste. Serve with Rye and Oat Crispbread or toasted sourdough or country bread.
Adapted from Everyday Food magazine.
Keywords: salmon, salad, capers, parsley, easy, simple