2 pounds	salmon
	extra virgin olive oil
	kosher salt
	ground black pepper
1 cup	celery, diced
½ cup	red onion, diced
2 tablespoons	dill, minced
2 tablespoons	capers, drained
4 tablespoons	raspberry vinegar
2 tablespoons	extra virgin olive oil

1. Rub salmon with olive oil. Season with salt and pepper.
2. Roast fish at 375 degrees to internal temperature of 145 degrees. Let cool, reserving pan juices.
3. Break salmon into large chunks, removing skin.
4. Add pan juices and remaining ingredients. Season to taste.