I know you’re craving a Flaked Sockeye Salmon Caesar Salad.

How do I know? It’s summertime-peak season for fresh Alaska salmon. And there’s nothing like an easy-to-prepare, bright-tasting, chilled summer salad.

There are so many reasons to eat salmon (even during off-season months):

• high Omega-3’s
• great source of protein and other nutrients
• salmon is versatile, and best of all, salmon tastes amazing!

What you should see in the market this month is brilliant-red sockeye salmon. Don’t see it? Ask your fish monger to buy it.

One fillet, or side of salmon (depending on the size of the fillet) should yield five or six even portions.

Carving a salmon fillet into even portions provides a uniform piece, which translates into even cooking time. If you portion your fillet this way, you end up with a triangular-shaped tail, or end piece, and a strip of the flat belly.

What should you do with those irregular pieces?

Chew on these ideas:

Freeze the irregular pieces until you have enough to simmer a Thai-Coconut Salmon Chowder. Wrap salmon pieces in plastic wrap, place in a sealable container, or vacuüm seal (if you have one). Thaw in the refrigerator twenty-four hours ahead of cooking time.

Top a flat bread with thinly sliced salmon pieces three minutes before its done.

Next day lunch ideas include these easy recipe ideas:

Poach, or simmer the salmon pieces for three or four minutes in water. Let cool. Mix mayonnaise and Shiracha, Peel and then slice a cucumber length-wise (also plentiful in summer) into ¼ inch strips. Steam rice, cover a bamboo mat in plastic wrap. Roll sushi.

Make a refreshing, bright-tasting Flaked Sockeye Caesar Salad, or serve as an appetizer with water crackers, or rosemary flavored wafers and a chilled rose.

Flaked Sockeye Salmon Cesar Salad

Serves 2 for lunch 

Ingredients

• Sockeye salmon tail and belly (6-8 ounces),
• 1-2 small chives, chopped
• a thimbelful of cilantro, chopped
• 1/4 teaspoon capers, drained
• Salt and pepper
• Lemon juice and zest
• Cesar salad dressing, (I used bottled low-fat for ease and less calories-always a win-win)

Directions

• In a medium saucepan, or skillet, bring water to boil. Add a full teaspoon of kosher salt. Add salmon pieces and reduce heat to medium-low. Poach, or simmer the pieces for three to four minutes.
• Lift the salmon from the salted water with a slotted spoon, drain on a paper towel and let cool for a few minutes before you  break apart with a fork. Chop the chives and cilantro.
• In a medium bowl, add the salmon and fresh chopped herbs. Season with salt and pepper.
• Add a tablespoon of capers, squeeze a little lemon juice over the top, and then drizzle a few teaspoons of bottled low-fat Cesar salad dressing over the top.
• Stir carefully so to not break up the pieces up too much.
• Cover and chill until ready to eat.
• Serve over mixed greens. Zest lemon over the top before serving, if desired.