Salmon Salad

Name: Salmon Salad
Yield: 4 servings
Ingredients: 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; 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; 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; 2 hearts of romaine, washed and dried (8 oz./250 g each); 2 plum tomatoes; 1 seedless cucumber

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

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

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

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

2 hearts of romaine, washed and dried (8 oz./250 g each)
2 plum tomatoes
1 seedless cucumber

Directions

Preheat the oven to 375°F (190°C).
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.
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.
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.
Meanwhile, combine the dressing ingredients, cover, and refrigerate for 10 minutes.
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 cup (60 mL) lemon juice, 1 tsp (5 mL) honey, 1 tsp (5 mL) Dijon mustard, and 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).