Salmon Edamame Salad

Do you ever come home from work with no idea about what to prepare for dinner? I do, and it can turn your night to shambles if you don't figure it out quick—because before you know it, it's ten o-clock and you're still cooking. Well luckily today I stumbled on this great recipe from a super-sweet blog called
Feasts and Fotos. We altered a few of the ingredients, but it still turned out quite well. It's a really quick salmon and edamame salad, that when severed with warm bread can make a light decadent super. Needless to say, as soon as I found this delectable treasure I ran home on my lunch break to set some salmon out of the freezer. Upon return home form the office, the fish was thawed and I was enjoying the dish in less then 30 minutes flat. This was a most excellent, savory and speedy salad worth repeating for many more meals to come. Hope you enjoy.

TIPS:
We used the pre-shelled edamame for convenience.
We also used frozen salmon we had from Trader Joe's - you can use fresh if you prefer

Ingredients

• 1 pound cooked salmon fillets, chilled
• 1 1/2 cups frozen edamame, cooked according to package instructions
• 3 tablespoons red onion, diced into very small pieces (about 1/2 of a small onion)
• 1 tablespoon dried dill
• 2 tablespoon capers, drained
• 1 1/1 tablespoons red wine vinegar
• 1 1/2 tablespoons olive oil
• salt & pepper to taste

Directions

1. Preheat oven to 375F.
2. Bake salmon for about 20 minutes and allow to cool completely.
3. Meanwhile, combine remaining ingredients in a medium serving bowl. Cover and put in fridge until salmon is done.
   
4. Break up salmon into very large chunks, removing skin and any bones. Mix salmon in with the rest of the ingredients and serve chilled.