Salmon Salad with Fresh Vegetables, Parsley, and Capers

For the Salmon Salad

• 10 ounces salmon filet (I used the tail end, but you can use any cut you like)
• kosher salt
• black pepper
• extra virgin olive oil
• 2 to 3 green onions, trimmed and chopped (both white and green parts)
• 2 celery stalks, chopped
• 1 medium carrot, chopped
• 2 tablespoons capers, drained
• 1/2 cup chopped fresh parsley

For the Dressing

• 2 tablespoons Greek yogurt
• 2 teaspoons Dijon mustard
• Juice of 1 lemon
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon ground coriander
• 1/2 teaspoon sumac (optional, or substitute lemon zest)
• 1/2 teaspoon Urfa Biber (optional, or substitute red pepper flakes)
• kosher salt
• black pepper

Serving Suggestions

• Over toast toasted baguette, or crostini
• Lettuce wraps or cups I like butter lettuce