How To Make Fresh Salmon Salad
Serve a quick and healthy dinner with this salmon salad recipe! Flaky salmon is seasoned and poached, then tossed with capers in a tangy dressing.
- 1lbsalmon fillet,cut in half
- ½tspsea salt,for the rub
- 1⅓tspsea salt,for the poaching liquid
- 1lemon slice
- 1tsplemon juice
- 1tspextra virgin olive oil
- 2celery stalks,finely chopped
- ½red onion,peeled, finely sliced
- 1tbspcapers,strain out the pickling juice
- 1tsplemon zest
- 3tbsplemon juice
- 1tbspextra virgin olive oil
- 2tbspfresh dill,chopped
- ⅛tspfreshly ground black pepper
Rub the salmon fillets all over with ½ teaspoon of salt.
Chill for 30 minutes in the refrigerator.
Combine the celery, red onion, capers, lemon zest and juice, dill, olive oil, black pepper in a large bowl. Set aside.
Put 4 cups of water, 1½ teaspoons of salt, and a slice of lemon in a pot wide enough to hold the salmon. Bring to a boil and simmer for about 5 minutes.
Add the salmon to the pot. Return to a simmer and cook for 4 minutes at a bare simmer.
When the salmon is just cooked through, remove it from poaching liquid and put it in a bowl. Drizzle with 1 teaspoon of olive oil and 1 teaspoon of lemon juice.
Once it has cooled to touch, break the salmon gently into chunks.
Add the salmon to the bowl with the celery, onions, and capers. Gently toss to combine.
Serve as is, or over mixed greens or butter lettuce, and enjoy!
- Calories: 293.13kcal
- Fat: 19.87g
- Saturated Fat: 4.11g
- Monounsaturated Fat: 7.57g
- Polyunsaturated Fat: 4.92g
- Carbohydrates: 4.53g
- Fiber: 1.18g
- Sugar: 1.64g
- Protein: 23.75g
- Cholesterol: 62.37mg
- Sodium: 978.40mg
- Calcium: 36.43mg
- Potassium: 524.43mg
- Iron: 0.65mg
- Vitamin A: 5.80µg
- Vitamin C: 19.78mg
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