Salmon Salad is a refreshing and nutritious dish that showcases the harmonious blend of fresh ingredients with the rich, succulent flavors of grilled or baked salmon. To create this enticing salad, start by preheating your grill or oven to medium-high heat and preparing the salmon fillets with a coating of olive oil, seasoned generously with salt and pepper. Cook the salmon to perfection, allowing about 4-6 minutes per side, resulting in a tender and flaky texture. Once done, the salmon is set aside to cool slightly, maintaining its juiciness and flavor.
In a large bowl, a medley of vibrant mixed greens serves as the base, enhanced by the juicy sweetness of cherry tomatoes, the crisp crunch of cucumber, the sharpness of red onion, and the creamy richness of ripe avocado. The addition of crumbled feta cheese introduces a tangy flavor profile, complementing the other ingredients beautifully.
The salad dressing is a zesty concoction made from freshly squeezed lemon juice, honey, and Dijon mustard, emulsified with extra virgin olive oil. This balanced dressing, with a hint of sweetness and a touch of tang, is seasoned with salt and pepper to taste. Drizzling this over the salad and tossing it gently ensures an even coating, infusing every bite with refreshing flavors.
The final flourish is the flaking of the cooled salmon into generous chunks, artfully arranged atop the salad, making it the star of the dish. Salmon Salad not only offers a delightful range of textures and tastes but is also packed with nutrients, making it a wholesome and satisfying meal option. Serve immediately to savor the vibrant and fresh flavors at their peak. Enjoy this elegant and healthful dish that beautifully marries simplicity with gourmet appeal.
Ingredients
4 salmon fillets
1 tbsp olive oil
Salt and pepper to taste
4 cups mixed greens
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 red onion, thinly sliced
1 avocado, sliced
1/4 cup feta cheese, crumbled
Juice of 1 lemon
2 tbsp honey
1 tbsp Dijon mustard
1/4 cup extra virgin olive oil
Directions
1. Preheat your grill or oven to medium-high heat.
2. Rub the salmon fillets with 1 tablespoon of olive oil, and season with salt and pepper.
3. Grill or bake the salmon fillets for about 4-6 minutes per side, or until fully cooked through. Once done, set aside to cool slightly.
4. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, avocado, and feta cheese.
5. In a small bowl, whisk together the lemon juice, honey, Dijon mustard, and 1/4 cup of extra virgin olive oil. Season with salt and pepper to taste.
6. Drizzle the dressing over the salad and toss gently to combine.
7. Flake the cooled salmon into large chunks and place on top of the salad.
8. Serve immediately and enjoy!