Instructions: Heat grill to medium hot. Cut salmon fillets crosswise into 4-inch-wide slices. Rub them with olive oil, and sprinkle with salt and pepper. Brush the cooking surface with oil to prevent fish from sticking.

Cook fillets on the grill, skin-side down, until rare, 5 to 7 minutes on each side. Be sure they are still rare on the inside. Remove to a plate, wrap in plastic, and chill in the refrigerator until cold and very firm.

When fillets are cold, remove any skin that hasnt come off during grilling. Break fillets in very large flakes, and put them into a bowl, adding any juice that has collected at the bottom of the plate.

Add celery, red onions, dill, capers, raspberry vinegar, 2 tablespoons olive oil, salt, and pepper to taste. Mix well, and serve cold or at room temperature.

This recipe yields 4 servings.

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