Wild Copper River Salmon with Crunchy Red Potato Salad

wild coper salmon

6 steak pieces of salmon
season with;
4 tablespoon virgin olive oil (preferably from spain or italy)
1 tablespoon sea salt
Juice of 3 lemons
2 tablespoon cayenne pepper

1 crunchy potato
For the potatoes
2 pound of boiled red potatoes cool and cut into small pieces
1/2 cup fresh green beans chopped in 1/4″ piceces
1/2 cup celery chopped small
1/2 cup raisins
1/4 cup capers
1/2 cup lite mayonnaise or olive oil
salt and pepper to taste
optional; 1 teaspoon curry

Season salmon. grill or cook in a grilling pan for 3 minutes each side (medium rare), starting with the top.
Mix all potatoes ingredients and refrigerate for 15 minutes. (Optional) Serve with my Puertorrican Beans, COQUI!

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