Making a healthy fish dish

(WTNH) - February is Healthy Heart Month and what better way to embrace it than with a fish dish that's not only good for your ticker, but also easy to make.

"The Salad Lady," Tanya Skeeter, owner of The Salad Experience shares her recipe for grilled salmon salad.

Ingredients
2 lbs. of salmon filets
Black pepper
1/2 cup diced celery
1/2 cup diced red onion
1-2 tbsp. fresh dill
1/2 cup red bell pepper
1-2 tbsp. capers, drained
2 tbsp. red wine vinegar or raspberry vinegar
2 tbsp. kosher salt

Directions
Prepare the filets by seasoning with salt and pepper. Let rest for 30 minutes.
Grill on stove top grill well-oiled to prevent sticking. (Optional pan sear and bake in oven until firm)
Let salmon chill in the refrigerator for 1 hour.

Prepare celery, red onion, capers, and bell peppers. Set aside. Flake the chilled salmon in bowl leaving fairly large flakes. Add ingredients, including chopped fresh dill. Add the vinegar of choice or use vinaigrette salad dressing.

Taste and season to desired flavor. Serve inside Boston lettuce cup at room temperature.