Salmon, Celery, and Carrot Salad

Ingredients

• Lightly Salted Red Fish 5 oz
• Celery salt 2 stalks
• Carrot 1 piece
• Olive Oil 1 tablespoon
• Meyer Lemon Juice to taste
• Ground Black Pepper to taste
• Salt to taste

Step-by-Step Guide

Step 1

Remove the skin from the fillet of lightly salted salmon and carefully debone it. Cut into small cubes with sides about 5 mm. Transfer to a deep bowl.

Step 2

Using a sharp knife or vegetable peeler, remove the tough outer layer from the celery stalks, then chop them as finely as the fish. Transfer to the bowl with the salmon.

Step 3

Peel the carrot and slice it into thin rounds at a slight angle. The thinner the slices, the better. Transfer them to the bowl with the fish and celery.

Step 4

Add freshly ground black pepper and salt to the fish and vegetables (you may skip the salt altogether if the fish is already salty enough). Then add a tablespoon of olive oil and squeeze in some lemon juice.

Step 5

Gently mix everything together, then divide the finished salad onto plates, drizzling each portion with olive oil.