1 pound wild Alaska salmon fillets or steaks that have been poached, grilled or broiled and then cooled (or use canned wild Alaska salmon)
1 ripe avocado, peeled and cubed
1/2 red onion, thinly sliced
2 tablespoons capers
4 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh herbs, such as dill, basil, parsley, tarragon and/or chives
Sea salt and ground black pepper
Lemon wedges for garnish
1. Break cooked or canned salmon into chunks in a bowl.
2. Gently toss with remaining ingredients.
3. Refrigerate at least 30 minutes to allow flavors to blend.
4. Serve with lemon wedges and salad greens.