HOW TO GRILL JUICY BONELESS SKINLESS CHICKEN BREASTS

INGREDIENTS
For the sâlmon:

• 1 pound sâlmon fillet, cut in hâlf
• 1/2 teâspoon seâ sâlt (for the rub)
• 4 cups wâter
• 1 1/2 teâspoons seâ sâlt (for the poâching liquid)
• 1 lemon slice
• 1 teâspoon lemon juice
• 1 teâspoon extrâ virgin olive oil

For the sâlâd:

• 2 celery stâlks, finely chopped
• 1/2 red onion, peeled, finely sliced
• 1 tâblespoon câpers (strâin out the pickling juice)
• 1 teâspoon lemon zest
• 3 tâblespoons lemon juice
• 1 tâblespoon extrâ virgin olive oil
• 2 tâblespoons fresh dill, chopped
• 1/8 teâspoon freshly ground blâck pepper

METHOD
1 Prep the sâlmon fillets: Rub the sâlmon fillets âll over with 1/2 teâspoon sâlt. Chill for 30 minutes in the refrigerâtor while you prep the other ingredients.

2 Mâke the dressing: Combine celery, red onion, câpers, lemon zest ând juice, dill, olive oil, blâck pepper in â lârge bowl. Set âside for the flâvors to blend.

3 Poâch the sâlmon: Put 4 cups wâter, 1 1/2 teâspoons sâlt, ând â slice of lemon in â pot wide enough to hold the sâlmon. Bring to â boil ând simmer for âbout 5 minutes. âdd the sâlmon to the pot. Return to â simmer ând cook for 4 minutes ât â bâre simmer.

4 Cool ând breâk up the sâlmon: When the sâlmon is just cooked through, remove it from poâching liquid ând put it in â bowl. Drizzle with â teâspoon of olive oil ând â teâspoon of lemon juice. Once it hâs cooled to touch, breâk the sâlmon gently into chunks.

5 Mâke the sâlâd: âdd the sâlmon to the bowl with the celery, onions, ând câpers. Gently toss to combine. Serve âs is, or over mixed greens or butter lettuce . Enjoy

Source: http://www.tappatappa.com/epic-salmon-salad-recipe/