Ingredients:
1 lb cooked salmon*
1/3 cup minced onion
1 stalk celery, diced
2 tablespoons capote capers
2 tablespoons mayonnaise
1 tablespoon tarragon vinegar
zest from 1 lemon
juice 1/2 lemon
salt
pepper

Directions:
Use a fork to flake the salmon into a medium-sized bowl. Add all remaining ingredients EXCEPT the capers and stir until all ingredients are evenly distributed. Stir in the capers.

*I used leftover baked salmon. Note: if your salmon is rather oily, you might not need the mayo.

My thoughts:

I do lot of cooking (as you may have guessed) and am constantly trying to think of ways to make leftovers into something new. Some foods (baked pasta dishes, soups) reheat well. Salmon on the other hand is easy to overcook during the reheating process and eating cold salmon is sometimes less than appealing. Enter the salmon salad. It can easily be insipid but this version has large capers and lots of lemon to add a crisp, almost astringent flavor and crispy onions to provide some texture interest.