Place the rice vinegar (or apple cider vinegar), mustard, honey and juice of 1/2 a lime into a small jar
Add the extra virgin olive oil. Shake to combine
Make the Salmon Salad
Begin with the cooked, chilled salmon. (If you are starting with a raw filet, brush it with olive oil and sprinkle with salt & pepper. Bake at 400 degrees for about 20 minutes. Chill overnight in the refrigerator.)
Remove the skin from the salmon. It should just peel off from the cold filet.
Place the salmon in a bowl and using two forks, flake the salmon. Be sure to remove any bones as you go.
Chop the celery
Chop the shallot (or red onion)
Add the celery, shallot, the juice of the other half of the lime, a pinch of salt and pepper to the salmon
Add about 1/2 of the dressing and mix well. Add more dressing as desired. I often save the last 1/4 or so of the dressing to add to the salad later if I'm not serving it right away.
Enjoy the salad for lunch, brunch, dinner and as a snack. It's a fantastic salad to bring to a party as an appetizer too. Enjoy!