why make this recipe
Flaky Salmon Salad is a refreshing dish perfect for lunch or dinner. It combines the rich taste of salmon with fresh greens and colorful veggies. This salad is not only delicious but also packed with nutrients. Salmon provides essential omega-3 fatty acids, while the mixed greens and other vegetables add fiber and vitamins. It’s an easy way to enjoy a healthy meal without spending too much time in the kitchen.
how to make Flaky Salmon Salad
Ingredients :
- 4 salmon fillets
- 0.375 tsp kosher salt (divided)
- 0.25 tsp black pepper (divided)
- 2 tbsp olive oil (for searing)
- 6 cups mixed greens
- 1 cup cherry tomatoes (halved)
- 0.5 cucumber (sliced)
- 0.25 cup red onion (thinly sliced)
- 3 tbsp olive oil (for dressing)
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 0.375 tsp kosher salt (remaining, for dressing)
- 0.125 tsp black pepper (remaining, for dressing)
Directions :
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Season and sear the salmon: Start by seasoning the salmon fillets. Use 0.25 tsp of kosher salt and 0.125 tsp of black pepper on both sides. Heat 2 tbsp of olive oil in a pan over medium heat. Once hot, add the salmon, skin-side down, and cook for about 4-5 minutes on each side until it’s flaky and cooked through. Remove from heat and let it cool slightly.
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Make the lemon vinaigrette: In a small bowl, whisk together 3 tbsp of olive oil, 2 tbsp of lemon juice, 1 tsp of Dijon mustard, 1 tsp of honey, 0.375 tsp of kosher salt, and 0.125 tsp of black pepper until smooth.
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Assemble and serve: In a large bowl, combine mixed greens, cherry tomatoes, cucumber slices, and red onion. Flake the cooked salmon and add it to the salad. Drizzle the lemon vinaigrette over the salad and toss gently to combine. Serve right away.
how to serve Flaky Salmon Salad
Serve Flaky Salmon Salad in bowls or on plates. You can add extra dressing on the side if desired. It goes well with a slice of crusty bread or a light red wine for a special touch. Enjoy it fresh for the best flavor!
how to store Flaky Salmon Salad
If you have leftovers, store them in an airtight container in the fridge. The salad is best eaten within 1-2 days. However, it’s best to keep the dressing separate until you are ready to eat it. This way, the greens won’t get soggy.
tips to make Flaky Salmon Salad
- Make sure not to overcook the salmon, as it can become dry.
- Use fresh ingredients for the best flavor and nutrition.
- Feel free to add your favorite nuts or seeds for extra crunch.
- If you’re short on time, you can use canned salmon instead.
variation
You can customize this salad by adding other ingredients like avocado, bell peppers, or even cooked quinoa for added substance. For a spicy kick, toss in some sliced jalapeños or drizzle with Sriracha.
FAQs
1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon fillets. Just make sure to thaw them completely before cooking.
2. Is this salad gluten-free?
Yes, all the ingredients used in this salad are gluten-free, making it a great option for those with gluten sensitivities.
3. Can I make the dressing ahead of time?
Absolutely! You can prepare the dressing a day in advance and store it in the fridge. Just give it a good shake before using it.
