This recipe is great to use when your favorite fish is on special at the store. Buy and cook some extra. While grilled tuna tastes excellent prepared this way, I think salmon would be too strong a taste in this. Of course, it could be because I don't care
for salmon in general.
Summer Fish Salad
lb. cold cooked or grilled fish*
1/4 cup olive
1/4 cup lemon juice
1 tablespoons fresh minced sparsely (or 1 teaspoon dried)
1 tablespoons fresh minced basil (or 1 teaspoon dried)
pinch of salt and dash of ground red pepper
2 tablespoons capers
Garnish: 2 hard boiled eggs, quartered, 1 large tomato cut in wedges
Cut fish in large chunks and place in bowl. Whisk or blend in blender the oil, lemon juice, parsley, basil, salt and pepper. Gently toss with fish. Serve on lettuce lined plates. Sprinkle
with capers. Garnish as desired. Serves 2.
Easily multiplied for additional servings.
*use firm fish such as tuna, cod, mahi-mahi, halibut, or orange roughy