One-third cup chopped celery would be a good addition. . .if your family likes celery. . .
–salmon fillet (size of 2 decks of cards, one-half pound)
–blackened Cajun spice
–clam juice (2 tablespoons, bottled)
–cilantro (dried, 1 tablespoon, bottled)
–chopped onion (one-half cup)
–cooked egg (1)
–white wine vinegar (1 tablespoon, bottled)
–red wine (1 tablespoon, bottled)
–capers (2 tablespoons, bottled)
–dill (dried, 1 teaspoon)
–lemon juice (2 squirts)
–mayonnaise (1 heaping tablespoon; do not use too much)
–salt and pepper
1 – Place the salmon in a covered baking dish. Season with salt and pepper. Use, to taste, Cajun blackened seasoning mix. Add lemon juice and clam juice. Microwave the salmon for 3 minutes. When finished, flake the salmon with a fork. (Salmon is best if slightly undercooked, but not red.)
2 – Microwave 1 egg in a covered ramekin on 50 percent power for 1 minute and 30 seconds. Then cut the egg into fine pieces.
3 – Add the ingredients—cilantro, onion, white wine vinegar, chopped egg, red wine, capers, dill, salt, pepper, and mayonnaise—to the dish. Gently fold all ingredients together. Chill for at least 1 hour before serving.
4 – Serve the salmon salad cold.
–recipe adapted from Wild Alaska Seafood web site.