Recipe(tried): Salmon Salad with Vinaigrette

SALMON SALAD WITH VINAIGRETTE

Vinaigrette Dressing:
1/2 Vidalia onion, grated (I use it chopped)
3 T. minced fresh chopped parsley (I use chopped fresh cilantrillo)
1 very small jar of diced pimientos (I use a fresh red pimento, diced)
3/4 c. veg. oil (I use olive oil)
1 1/2 t. sugar (I use brown sugar)
1 t. salt
1 crushed garlic (I use more garlic)
2 T. fresh minced chives

Combine all ingred. and shake well in a glass jar. Chill in refrigerator until ready to use. Shake well before serving.

The Salmon:
1 very large salmon fillet (enough for two)

marinated in:
2 T. olive oil
1/2 t. minced tarragon leaves
1/8 t. liquid smoke
1/4 t. white pepper

Marinate for 2 hours. Sprinkle cedar chips that have been soaked overnite in water and drained in BBQ grill (I use my George Foreman Grill and the results are excellent and very rapid). Grill salmon fillet until done. Cool in refrigerator and when ready to serve flake into large chunks over salad. Sprinkle the capers and chopped eggs all over, follow with chopped cucumbers and rings of onion. Drizzle the dressing over.

The Salad Ingredients:
1/2 c. drained capers
2 hardboiled eggs, chopped coarse
1/2 red onion, sliced thin in rings
1/2 cucumber, peeled and chopped coarse
Romaine or Baby Greens