Northwest Salmon Salad

Perfect for your lunch or dinner tonight:
(4 servings)

1 fresh salmon fillet (1 lb.)
1/2 t. sea* salt
1/2 t. plus 1/8 t. coarsely ground pepper, divided
2 T. fresh lemon juice, divided
4 fresh dill sprigs
1 cup chopped peeled Persian* cucumber
1/2 cup sour cream (or plain Greek yogurt*)
1/4 cup finely chopped sweet red pepper
1/4 cup snipped fresh dill
3 T. capers, drained
8 cuts torn butter* lettuce
1 medium peach, peeled and sliced
1/4 cup chopped hazelnuts
1/4 cup fresh blueberries
4 thin slices red onion, separated into rings
4 lemon wedges

Place salmon on a greased baking sheet; sprinkle with salt and 1/2 t. pepper. Drizzle with 1 T. lemon juice; top with dill sprigs. Bake, uncovered, at 425 for 15-18 mins. or until fish flakes easily with a fork. Flake salmon into large pieces.  In a small bowl, combine the cucumber, sour cream, red pepper, snipped dill, capers, and remaining pepper and lemon juice. Divide lettuce among four plates. Top with peach, hazelnuts, blueberries, onion and salmon. Garnish with a lemon wedge, and serve with dressing. YOWZA :)

Happy Friday to all of you!! Have FUN today, and LAUGH OUT LOUD A LOT.

Love,

MM