Summer Salmon Salad

picking the delicate meat off 3 cooked salmon collars that our local fisherman can't sell, so our freezer sits full of these delicious fatty treasures.

i don't know, it must be a little of my grandmother in me that delights at seeing such little waste. this is all that left after i divided the fish in a bowl for us and a bowl for daphne.

meat for us, fatty meat and skin for Daphne

summer salmon salad = serves 4

1/4 cup olive oil
2 tbls pure maple syrup
2 tbls dijon mustard
2 tsp rice wine vinegar
(whisk the above in a large bowl)
1 cup diced red onion
1 1/2 cups green beans, quickly blanched & cooled, chopped
3 hard cooked eggs, chopped
2 cups potatoes, cooked, cooled and chopped in 1 inch cubes
2 cups cooked & cooled salmon
1 cup finely grated parmesan cheese

gently combine all ingredients in the bowl with the dressing, season with salt & pepper to taste. serve cooled or at room temp over salad greens.