Grilled Salmon Salad with Lime Zest and Capers
Charcoal-grilled fresh salmon replaces those old standbys, canned tuna or smoked whitefish, in our new twist on Jewish delicatessen scoop salad. Add chopped capers, scallions and a surprising combo: lime zest mixed with diced celery for a taste kind of like lemongrass but with a snap. It’s nice atop a bed of lettuce, or as a sandwich on a toasted challah roll with a slice of tomato.
- Handful hickory or hardwood chips
- 1 pound center-cut salmon fillet, skin on
- Approximately 1 teaspoon olive oil
- Coarse sea salt and freshly ground pepper to taste
- 4 scallions, white and green sections, minced
- 1 tablespoon parsley, chopped
- 3 tablespoons capers, drained and chopped
- 2 stalks of celery, diced
- Zest of 3 limes (save limes for juice)
- 1 tablespoon mayonnaise
- Soak a handful of hickory or any hardwood chips in water. Light a charcoal grill with a lid.
- Slice the salmon into two sections, lightly coat with olive oil and a sprinkle of coarse sea salt. Drain the wood chips and spread over the coals. Place the salmon on the grill, skin-side-up, cover the grill and cook 2 minutes or until the salmon releases easily. Flip the salmon and grill skin-side-down for another 2 or 3 minutes*. Remove from the grill onto a rimmed plate to cool.
- Combine the scallions, parsley, capers, celery and lime zest in a large bowl with a squeeze of lime juice and a few grinds of pepper. Peel the skin from the salmon and reserve. Break the salmon into the mixture and scrape the skins clean with a rubber spatula. Scrape the juices, oil and charred bits from the skin into the bowl with the salmon mixture. Add the mayonnaise and combine.
- *USDA recommends cooking fish to an internal temperature of 145 degrees. Consuming undercooked fish may increase your risk of foodborne illness.