I Heart Salmon! (A Salmon Salad Recipe)

I use to make tuna salad fairly often, but these days it's salmon salad for me.  Typically I'll cook a couple of extra fillets when we are having salmon for dinner, and use the leftovers for a salad the next day.  But this time, I cooked it specifically for the salad.  And with warmer weather, this is a perfect meal.  The quantities are estimates, and can be easily adjusted to taste, or what you have on hand.

Ingredients:
2 tablespoons coconut oil
1 teaspoon caraway seed
2 medium wild-caught salmon filets (~ pound total)
2 tablespoons homemade mayo
2-3 celery stalks, finely chopped
1 small red onion, finely chopped
3 or 4 small sour pickles, finely chopped  (no added sugar)
Juice of one lime

In a cast iron skillet or other frying pan, heat the coconut oil over medium heat. When the oil is hot (3 or 4 minutes), add the caraway seed and the salmon, and turn the heat down to medium low.  For this dish, I don't want to sear the salmon, but just cook it enough to be flaky.  Flip the salmon when it is opaque almost halfway through--check the ends.  After flipping, I use a fork and start flaking the salmon right in the pan.  I like this method because I can get it cooked just enough, without over cooking, and it gets well coated in the coconut oil and caraway.  As soon as the salmon is cooked, transfer it to a mixing bowl.  Add remaining ingredients, mix gently and season to taste.

It can be served on top of leafy greens or straight up!  You really should double the recipe, because it's even better the next day.