Salmon Salad
This light, gorgeous summer salad is a great addition to your recipe box. It works well for a quick dinner, brunch and to bring to any party.
Ingredients
The Vinaigrette
- 2 tablespoons unseasoned rice vinegar or apple cider vinegar
- 1 teaspoon dijon mustard
- 2 teaspoons honey
- 1/2 small lime
- 1/4 cup extra virgin olive oil
- 1 pinch kosher salt
- 1 pinch ground black pepper
The Salmon Salad
- 1 pound cooked salmon chilled
- 2 ribs celery
- 1 small shallot
- 1/2 small lime
- 1 pinch kosher salt
- 1 pinch ground black pepper
Instructions
Make the Vinaigrette
- Place the rice vinegar (or apple cider vinegar), mustard, honey and juice of 1/2 a lime into a small jar
- Add the extra virgin olive oil. Shake to combine
Make the Salmon Salad
- Begin with the cooked, chilled salmon. (If you are starting with a raw filet, brush it with olive oil and sprinkle with salt & pepper. Bake at 400 degrees for about 20 minutes. Chill overnight in the refrigerator.)
- Remove the skin from the salmon. It should just peel off from the cold filet.
- Place the salmon in a bowl and using two forks, flake the salmon. Be sure to remove any bones as you go.
- Chop the celery
- Chop the shallot (or red onion)
- Add the celery, shallot, the juice of the other half of the lime, a pinch of salt and pepper to the salmon
- Add about 1/2 of the dressing and mix well. Add more dressing as desired. I often save the last 1/4 or so of the dressing to add to the salad later if I'm not serving it right away.
- Enjoy the salad for lunch, brunch, dinner and as a snack. It's a fantastic salad to bring to a party as an appetizer too. Enjoy!
