How to make it

  • Wash salmon.
  • Place in large kettle or fish poacher.
  • Add just enough water to cover
  • Add sliced lemon, salt, black peppers, bay leaf and celery tops.
  • Slowly bring to boil, reduce heat and simmer covered for 30-35 minutes. Test. When it flakes it is done.
  • With slotted pancake flipper lift out of water and onto a plate. Let cool until you can handle it.
  • Remove and discard skin and any bones.
  • You should have about 2 1/2 pounds meat.
  • In a medium bowl, combine mayo, lemon juice dill and diced cucumbers, mix well and chill at least an hour
  • Just before serving toss salmon with dressing.
  • Add salt and pepper if needed.
  • Line a large serving platter or plate with lettuce.
  • Mound salad in center
  • Garnish with tomato and lemon wedges and cucumber slices.
  • Enjoy!

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