The Fresh Spring Salmon Salad is a vibrant and wholesome dish that celebrates the flavors of the season with a perfect blend of fresh ingredients. This salad showcases succulent, grilled or baked salmon, which adds a rich and flavorful protein to a bed of crisp, mixed greens.
At the heart of this salad is the tender, flaky salmon, cooked to perfection and flaked into bite-sized pieces. The salmon provides a delightful contrast to the crispness of the fresh greens and the creamy slices of avocado. Each bite is a harmonious mix of textures and flavors, with the light, buttery taste of the salmon complementing the fresh, vibrant notes of the vegetables.
The salad features a colorful assortment of cherry tomatoes, sliced cucumber, and thinly sliced red onion, each contributing a burst of flavor and a crunch that enhances the overall eating experience. The cherry tomatoes add a juicy sweetness, the cucumber provides a refreshing crunch, and the red onion imparts a subtle sharpness.
A sprinkling of crumbled feta cheese and toasted pine nuts or walnuts adds an extra layer of richness and texture. The feta cheese introduces a tangy creaminess that pairs beautifully with the other ingredients, while the toasted nuts contribute a delightful crunch and a hint of nutty flavor.
Tossed with a zesty lemon-Dijon vinaigrette, the salad is dressed with a bright and tangy dressing that ties all the elements together. The vinaigrette’s combination of fresh lemon juice, Dijon mustard, and a touch of honey adds a refreshing and slightly sweet tang, perfectly complementing the rich flavors of the salmon and the crisp vegetables.
The Fresh Spring Salmon Salad is not just a feast for the taste buds but also a visually appealing dish, with its array of colors and textures making it an attractive choice for any meal. Whether served as a light lunch, a hearty dinner, or an elegant entrée for a special occasion, this salad offers a delicious and nutritious way to enjoy the fresh flavors of the season.
Ingredients:
For the Salad:
- 4 salmon fillets (about 6 ounces each), skinless and boneless
- 4 cups mixed salad greens (e.g., spinach, arugula, and baby lettuce)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/2 avocado, sliced
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup toasted pine nuts or walnuts (optional)
For the Lemon-Dijon Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
Instructions:
- Prepare the Salmon:
- Preheat your grill or oven to 375°F (190°C). If grilling, lightly oil the grates. If baking, line a baking sheet with parchment paper or lightly grease it.
- Season the salmon fillets with salt and pepper.
- Grill the salmon for 4-5 minutes per side, or until the fish flakes easily with a fork. If baking, place the fillets on the prepared baking sheet and bake for 12-15 minutes, or until cooked through.
- Once cooked, remove the salmon from the heat and let it cool slightly. Flake the salmon into bite-sized pieces.
- Prepare the Salad:
- In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
- Gently toss the salad ingredients together to mix evenly.
- Make the Lemon-Dijon Vinaigrette:
- In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup, and minced garlic until well combined and emulsified.
- Season the vinaigrette with salt and freshly ground black pepper to taste.
- Assemble the Salad:
- Arrange the salad greens mixture on a serving platter or individual plates.
- Top with the flaked salmon, avocado slices, crumbled feta cheese, and toasted pine nuts or walnuts if using.
- Drizzle the lemon-Dijon vinaigrette over the top just before serving.
- Serve:
- Serve the salad immediately, garnished with additional lemon wedges if desired, for a fresh and vibrant meal.
Tips:
- Salmon Cooking: Ensure the salmon is cooked to your preferred doneness. It should be opaque and flake easily with a fork.
- Greens: Use a mix of fresh greens for a variety of textures and flavors.
- Toasting Nuts: Lightly toast the pine nuts or walnuts in a dry skillet over medium heat for added flavor and crunch.
- Vinaigrette: Adjust the acidity or sweetness of the vinaigrette to your taste by adding more lemon juice or honey if needed.
This Fresh Spring Salmon Salad combines the light, refreshing flavors of spring with the richness of perfectly cooked salmon, making it a wholesome and satisfying dish ideal for any time of year.
