• 1 lb Salmon steaks, broiled or grilled
• 6 T Olive Oil,
• 6 T Lemon Juice
• 3 T Capers, with liquid
• 3 Cloves Garlic, crushed
• 1/4 C Red Onion, very thinly sliced
• 1 or 2 Avocados, diced
• 1 Seedless Cucumber, sliced
• Dill Weed
• 8 oz. (2 cups) Penne pasta

Flake cooked salmon, removing skin and all bones. Add olive oil, lemon juice, capers, garlic, onion, avacado, and cucumber; toss. Cook pasta according to package directions; drain & rinse with cold water, then mix into salad. Sprinkle dill weed generously over the top. Serve chilled. Enjoy!

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Copyright © 1996-1998 by John William Ford
Last revised 11 May 1998

jwford at umich dot edu