What to season my salmon with?

To enhance the flavor of salmon, season it with a variety of herbs and spices. For this recipe, lemon or lime zest, dill, garlic or paprika will work well. And, of course, salt and pepper!

Can you eat salmon cold on a salad?

Yes, you can absolutely eat salmon cold on a salad!

What does a salmon salad contain?

The ingredients in a salmon salad vary based on your tastes and the type of salad you want to create. Typical components include mixed greens, vegetables, fruits, herbs, nuts or seeds, cheese, a dressing and sometimes a pasta or grain (like couscous or quinoa).

Is cooked salmon OK to eat the next day?

Yes, salmon is safe to eat the next day provided it has been properly stored and refrigerated. Cooked salmon should be cooled, placed in an airtight container and refrigerated. It will last up to 4 days.

Salmon Salad Recipe - A Well Seasoned Kitchen

Ingredients

Scale

Salmon Salad

4 cups shredded lettuce
2 cups flaked cooked salmon
2 tablespoons capers, drained
1/2 cup chopped red onion
2 cups chopped fresh tomato
1/2 cup chopped Kalamata olives (optional)
4 ounces goat cheese, crumbled
1/4 cup toasted pine nuts
Kosher salt, to taste
Ground black pepper, to taste

Avocado Lime Dressing

2 large ripe avocados, peeled and pitted
3/4 cup plain Greek yogurt (regular or nonfat)
3 tablespoons fresh lime juice
1 garlic clove, minced
1/2 teaspoon kosher salt
Dash ground cumin
Ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Avocado Lime dressing

Scoop avocado flesh into a food processor and purée until smooth.
Add yogurt, lime juice, garlic, salt and cumin; blend until well mixed and few to no lumps remain.
Taste and season with additional salt or pepper if needed.
Cover and chill until assembling salad.

salmon salad

In a deep 3 or 4 quart glass bowl, layer the ingredients in this order, very lightly sprinklng each layer with salt and pepper: lettuce, salmon, capers, onion, tomato, olives, goat cheese and pine nuts.
Spoon avocado dressing over top. If desired, use a spatula to smooth dressing into an even layer.
Cover and chill for at least 1 hour or overnight.

Notes

Serving variations: This salad is extremely versatile and can be served in a variety of ways. In addition to layering the ingredients in a deep 3 or 4 quart glass bowl, here are some other serving options:
1. Individual salads. Divide lettuce among 8 individual shallow bowls, arrange salad ingredients in rows on top (like a cobb salad), and pass dressing on the side.
2. On a large serving platter. Spread lettuce on a large oval platter and arrange other ingredients in rows, passing dressing on the side.
3. In mason jars. Layer salad in individual mason jars for a picnic or casual dinner.
4. Simply toss. Don’t layer ingredients, just toss and serve.

Author: From "Fresh Tastes from A Well-Seasoned Kitchen" by Lee Clayton Roper
Category: Picnics, pot lucks, easy entertaining, picnics
Method: No cook
Cuisine: Mediterranean

Nutrition

Serving Size:
Calories: 314
Sugar: 3.9 g
Sodium: 492.7 mg
Fat: 22 g
Saturated Fat: 6 g
Carbohydrates: 12.7 g
Fiber: 5.7 g
Protein: 19.4 g
Cholesterol: 40.2 mg