Whenever I make salmon, I always make a little extra so that the next day I can make this salad. The left over roasted (or grilled) salmon, is flaked into big chunks, and along with red onions, celery, capers, and lots of fresh dill, it is dressed with a tangy vinaigrette of extra virgin olive oil, raspberry vinegar, salt, freshly ground black pepper, and lemon zest. Unlike a gloppy mayonnaise based salad, this salad is fresh, lite, and healthy. And, served on a bed of butter lettuce leaves, it makes for the perfect little summer time lunch in the garden.
Jacob's Kitchen 
This looks tasty, and I feel like maybe it could be served in those little soy wrappers?
Gorgeous… I am almost obsessed with salmon:)