Rebecca Katz has an addictive recipe for salmon salad with caper salsa. It uses canned wild red salmon, minced onion, lemon juice, dill, pepper and capers. I’ve gotten hooked on the salt-packed (vs. brine) capers. It’s in her book, One Bite at a Time, another “cancer cuisine” cookbook. All I know is, it tastes great.
First time to try it, I hollowed out a 5-grain Italian roll, smeared on a little mayonnaise, and stuffed it with the salmon salad with cucumber slices sandwiched in between. I was much too impatient for such folderol today, though, and simply spooned some into a white ramekin, grabbed a bag of Naked Pita Chips and ate at my desk.