1 Tbspn Fresh Lemon Juice
1 Tbspn Balsamic Vinegar
1 Tspn Dijon Mustard
½ Tspn Kosher Salt
¼ Tspn Fresh Ground Black Pepper
1 Large Egg Yolk – hard boiled
4 Tbspns Olive Oil
1# Fresh Salmon Filet (boned but with skin)
2 Celery Stalks – cut into matchsticks
1/3 Cup Red Radish – diced small
5 Tbspns Fresh Dill – chopped small
2 Tbspns Fresh Scallions – sliced thin
½ Cup Green Peas – fresh & cooked or frozen (no canned!)

Preheat the oven to 350, when heated place you salmon skin side down into an oiled baking dish. Bake for about 30 minutes, or until the flesh is firm but not overcooked. Flake off the flesh from the skin and break up into a large bowl.

In a small bowl, whish the vinegar, Dijon mustard, salt and pepper together. Mash up the egg yolk and whisk into the vinegar until smooth. Add the oil by the tablespoon, only adding more after the last is completely whisked in. Refrigerate until needed.

Add the celery, radish and dill to the Salmon and carefully mix together. Add the dressing and the peas and gently fold it all together. Refrigerate for at least an hour at a minimum. I let mine sit overnight.