Summer Salmon Salad Recipes

SUMMER SALMON SALAD

Steps:

• Cut any large potatoes in half. Bring a pan of salted water to the boil and add the potatoes. Bring back to the boil and simmer for 15 minutes until nicely cooked.
• Meanwhile, make your dressing by mixing the yoghurt with the lemon zest and juice, a good pinch of sea salt and black pepper and a lug of extra virgin olive oil.
• Drain the potatoes well, tip into a mixing bowl and season immediately with salt and pepper. Drizzle with a little olive oil and, after 5 minutes, stir in most of the dressing. Leave the potatoes to cool.
• Peel and halve the cucumber lengthways, remove the seeds and cut into ½cm slices. Roughly chop the fennel.
• Add the cucumber and fennel to the potatoes, pick in the basil leaves and mix well.
• Divide the salad evenly between four plates and flake over the salmon. Drizzle with a little olive oil.

SUMMER SALMON SALAD

Steps:

• In a small bowl, whisk together dressing ingredients. Refrigerate covered until ready to serve.
• Pat salmon fillets dry with a paper towel and place in steamer basket. Season fillets with salt.
• Add water to the Instant Pot®. Insert steam rack. Place steamer basket on steam rack. Lock lid.
• Press the Manual or Pressure Cook button and adjust cook time to 5 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
• While salmon is cooking, prepare two salads by dividing salad ingredients between two bowls. Toss with dressing. Place cooked salmon fillets on top of each salad and serve.

SALMON SALAD

Steps:

• Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature.

SUMMER CORN, TOMATO, AND SALMON SALAD WITH ZA'ATAR DRESSING

Steps:

• Generously salt a large pot of water (it should taste like the ocean). Thinly slice half of 1 lemon and add to water along with garlic, thyme, and bay leaves. Bring to a boil, then let boil at least 3 minutes and up to 10 to infuse water.
• Meanwhile, whisk oil, 3 Tbsp. lemon juice, 4 tsp. za'atar, and 1 tsp. salt in a small bowl.
• Add corn to boiling water and cook until bright yellow and tender, about 6 minutes. Transfer to a plate.
• Reduce heat to low, gently add salmon, and poach just until cooked through, about 5 minutes. Transfer to a cutting board with a slotted spoon or spatula and flake into chunks.
• Meanwhile, slice corn off cob into a large bowl. Add tomatoes and onion, then toss with 1/2 cup dressing.
• Add flaked salmon to corn mixture and toss very gently just to coat with dressing. Transfer to a serving platter or divide among plates. Top with arugula, then drizzle with remaining dressing. Serve with additional za'atar alongside.

SUMMER BERRY SALAD WITH SALMON

Steps:

• Combine lettuce, salmon, blackberries, raspberries, and strawberries in a large bowl and toss gently to combine.
• Drizzle salad with dressing and toss gently to coat.

NORTHWEST SALMON SALAD

Steps:

• Place salmon on a greased baking sheet; sprinkle with salt and 1/2 teaspoon pepper. Drizzle with 1 tablespoon lemon juice; top with dill sprigs., Bake, uncovered, at 425° for 15-18 minutes or until fish flakes easily with a fork. Flake salmon into large pieces., In a small bowl, combine the cucumber, sour cream, red pepper, snipped fresh dill, capers and remaining pepper and lemon juice., Divide lettuce among 4 plates. Top with peach, hazelnuts, blueberries, onion and salmon. Serve with dressing.

SALMON PASTA SALAD

Steps:

• In a large bowl, toss the pasta, salmon, tomatoes, cucumber and onion. For dressing, combine the oil, lemon or lime juice, dill, garlic, salt and pepper; mix well. Pour over pasta. Cover and chill. Serve over lettuce.