Summer Simple – Salmon Salad

This might be my best alliteration yet!

A quick, easy meal or two on hand has been just the ticket for us over the last few weeks.  With everyone home for the summer food seems to disappear quickly anytime day or night.  Having a few ready-to-grab dishes in the refrigerator helps to manage both appetites and budgets.

This Salmon Salad is a great example.  Quick and easy to make, it works beautifully for lunch, brunch, dinner and late night fare.

Pair it with some greens and whole grain crackers and off you go.  I often buy a filet of salmon on sale at Coastal Seafoods (20{62fa02883de271e91801951629cccca6bd59b30cb1098660008a0280fedee345} off on Thursdays) or Whole Foods (12.99/pound regular price), bake it after work and chill overnight.

I hope you enjoy this Summer Simple recipe.  Stay tuned next week for a fabulous grilled pork tenderloin – a perfect addition to your Fourth of July weekend.

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.

Servings 4 people

Prep Time 15 minutes mins

Total Time 15 minutes mins

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!
  

Course: Lunch, Salad