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Grilled Salmon Salad with Lime Zest and Capers

Grilled Salmon Salad with Lime Zest and Capers Related:   appetizers, breakfast & brunch, gluten-free, low-fat, North America, pareve, salads, Shabbat, Shavuot, Sukkot

Prep time: 15 mins

Cook time: 5 mins

Yield: 6 servings

User Rating:
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Rating: 4.0/4 (3 votes cast)

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.

Ingredients

  • 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

Preparation

  • 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.

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