Salmon Salad

Prep 15 min

|

Cook 20 min

|

Ready in 35 min

Dry brining keeps the salmon moist and flavorful, and quick pickled onions provide the perfect amount of tang in this main-course salad.

Ingredients

    Salmon:
  • 2 tbsp (30 mL) salt
  • 1 tsp (5 mL) sugar
  • 4   salmon fillets (6 oz./175 g each), 1" (2.5-cm) thick
  • 2 tsp (10 mL) All-Purpose Dill Mix
  •  Oil for brushing
    Buttermilk-Ranch Dressing:
  • ½ cup (125 mL) low-fat buttermilk
  • 3 tbsp (45 mL) mayonnaise
  • 1 tsp (5 mL) All-Purpose Dill Mix
  • ¼ tsp (1 mL) salt
    Quick Pickled Onions:
  • ½ cup (125 mL) white wine vinegar
  • ½ cup (125 mL) water
  • ¼ cup (60 mL) sugar
  • ½ tsp (2 mL) All-Purpose Dill Mix
  • ½ tsp (2 mL) salt
  • ½   red onion, thinly sliced
    Salad:
  • 2   hearts of romaine, washed and dried (8 oz./250 g each)
  • 2   plum tomatoes
  • 1   seedless cucumber

Directions

  1. Preheat the oven to 375°F (190°C).

  2. Dry brine the salmon by combining the salt and sugar in a small bowl; coat the salmon and let rest, uncovered, for 10 minutes. Then, submerge the salmon in a bowl of cold water to remove excess brine.

  3. To make the pickled onions, combine the vinegar, water, sugar, All-Purpose Dill Mix, and salt in a small microwave-safe bowl. Microwave, uncovered, for 2 minutes or until the sugar dissolves. Add the onion and refrigerate until chilled.

  4. Pat the salmon dry with a paper towel and sprinkle with All-Purpose Dill Mix. Brush oil on a sheet pan, add the salmon, and bake until the centers are opaque and the fish begins to flake easily with a fork, about 12–15 minutes.

  5. Meanwhile, combine the dressing ingredients, cover, and refrigerate for 10 minutes.

  6. For the salad, chop the romaine and cut the tomatoes and cucumber into half-moons. Place in a bowl and toss. Divide the salad mixture onto four plates and add the salmon fillets. Drizzle with dressing and top with the pickled onions.

Yield:

  • 4  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 340, Total Fat 19 g, Saturated Fat 3 g, Cholesterol 100 mg, Sodium 490 mg, Carbohydrate 5 g, Fiber 1 g, Sugars 4 g (includes 0 g added sugar), Protein 36 g

Cook's Tips:

Double the dressing so you have extra for dipping chicken tenders or to perk up a grain bowl. Or, use for a quick, yet delicious, coleslaw.

Easy Change-Ups

Vinaigrette option: Not in the mood for ranch? Make a dill vinaigrette instead. Combine ½ cup (125 mL) olive oil, 2 tsp (10 mL) All-Purpose Dill Mix, 2 tsp (10 mL) lemon zest, ¼ tsp (1 mL) salt.

Swap out salmon: If salmon isn't your thing (or the kids'), use chicken. Combine 1 lb. (450 g) chicken tenders with 1 tbsp (15 mL) oil, 2 tsp 10 mL) All-Purpose Dill Mix, and ¼ tsp (1 mL) salt. Bake at 375° F (190°C) for 10–12 minutes or until the chicken reaches 165°F (74°C).

Recipe Developed for TasteBuds

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