1 tablespoon organic macadamia nut oil (for salmon)
kosher sea salt
1 cup small diced celery
1/2 cup small diced red onion
2 tablespoons chopped fresh dill or (1 tablespoon dried)
2 tablespoons capers
2 tablespoons raspberry vinegar
2 tablespoons organic macadamia nut or extra virgin olive oil (for dressing)
Preheat oven to 375 F. Place salmon in baking pan and brush with oil. Sprinkle with kosher salt and pepper. Bake until firm and crisp; approximately 15 minutes. Cool to room temperature. Break salmon apart and add remaining ingredients. Toss lightly. Chill thoroughly.
Can also be served warm. Break apart while still hot, and proceed as recipe indicates. Serve immediately.