the things I want to share (recipe: salmon salad w/ blueberry balsamic vinegar)

Oh friends, there are things I would love to share with you right now.  I just can't at this moment-and I may never.  It would be good news.  Just like a new born chick, I broke through a hard shell to make an entrance into a new world.  It took courage.  The process is not done and there are many, many elements that can affect the situation, and ultimately a decision-if need be.  My mind has been tossing with bouts of excitement and flashes of anxiety.  I hope to share good news soon. Whatever the outcome, I am just thankful that I took that very large step.

In the meantime, I can share a delightful Salmon Salad recipe.

Salmon Salad with Blueberry Balsamic Vinegar
This is a great way to use leftover salmon.  The taste is fresh, vibrant and light.
serves 2

8 oz. cooked salmon (baked, grilled, poached)
1/4 cup celery, small dice
2 T. red onion, small dice
1/2 T. fresh dill, chopped
1/2 T. capers, drained
1 t. dried blueberries
1/2 T. blueberry balsamic vinegar
1/2 T. Extra Light Olive Oil
salt and pepper to taste

1. Break salmon into large chunks, discarding any bones or skin.
2. Combine celery, red onion, dill, capers, blueberries, blueberry balsamic vinegar, olive oil, salt and pepper into a medium size bowl.  Add salmon and toss to combine.
3. Adjust seasonings.  Chill in refrigerator.

inspired by:  The Barefoot Contessa Cookbook