Salmon Salad

Ingredients

1 lb salmon fillet, cooked, either poached, grilled, or gently fried, and cooled to at least room temperature
2 celery stalks - finely chopped
1/2 red onion - peeled, finely sliced
1 Tbsp of capers (strain out the pickling juice)
The juice of 1 lemon (regular lemon, not Meyer lemon)
1 Tbsp extra-virgin olive oil
2 Tbsp fresh dill - chopped
Salt and freshly ground pepper

Break cooked salmon into chunk sized pieces and add to bowl. Combine celery, red onion, capers, lemon juice, olive oil, fresh dill in a separate dish.
Gently add the dressing mixture into the bowl of salmon, mixing just enough so all pieces
are coated. Add a sprinkling of salt and ground pepper to taste. Refrigerate for at least 30 minutes to cool and to allow the flavors to blend.
Serve with a slice of lemon. Serves 4.