Cucumber and Salmon Salad with Caper and Mustard Dressing

Cucumber and Salmon Salad with Caper and Mustard Dressing

Serves 4

Ingredients:
1 pound salmon fillet
Salt
1 lemon
1 bunch fresh dill
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1/4 cup capers
Pepper
4 medium cucumbers
1 small red onion

Directions:
1. Put the salmon in a skillet (cut into pieces if needed) and cover with cold water. Add a pinch of salt, put over high heat, and cover.
2. Squeeze the lemon juice into a large bowl. Chop 1/4 cup dill and add it, along with the mayonnaise, mustard, capers, and a sprinkle of salt and pepper. Stir, taste, and adjust the seasoning.
3. When the water boils, turn off the heat and let the salmon sit, covered, 3 or 4 minutes for rare or 6 or 7 minutes for medium.
4. Meanwhile, peel the cucumbers, halve lengthwise, scoop out the seeds, and slice thinly into the bowl. Thinly slice the onion and add it.
5. Remove the salmon from the water, discard the skin, and break it into chunks or large flakes.
6. Add the salmon to the bowl and toss gently. Taste, adjust the seasoning, and serve.

Variations:
With Ginger-Peanut Dressing: Use a lime for the lemon; mint for the dill; 1/4 cup sesame oil, 1/4 cup vegetable oil, and 2 tablespoons soy sauce for the mayonnaise; peanut butter for the mustard; and 1 teaspoon minced fresh ginger for the capers.
Fish and White Bean Salad with Tomato Vinaigrette: Use a thick white fish fillet (cooked through) instead of salmon, 1 tablespoon chopped fresh rosemary for the dill, 1/3 cup olive oil for the mayonnaise, 1 ripe tomato, finely chopped, for the mustard, 1/4 cup chopped olives for the capers, and 4 cups white beans for the cucumbers.