Salmon Zesty Herb Salad (Print-Friendly Format)
Salmon, herbs, and crisp vegetables tossed in a tangy dressing for a hearty, refreshing dish.
# Required Ingredients:
→ For the Salmon
01 -
570 grams salmon filet
02 -
8 millilitres olive oil
03 -
5 grams smoked paprika
04 -
Kosher salt, to taste
05 -
Freshly ground black pepper, to taste
→ For the Dressing
06 -
80 grams mayonnaise
07 -
Half a lemon, zested and juiced (approx. 8 grams zest and 22 millilitres juice)
08 -
10 grams Dijon mustard
09 -
1 garlic clove, minced
10 -
Kosher salt, to taste
11 -
Freshly ground black pepper, to taste
→ For the Salad
12 -
65 grams red onion, finely diced
13 -
3 large radishes, grated
14 -
2 celery stalks, finely diced
15 -
8 grams fresh dill, finely chopped
16 -
8 grams fresh chives, finely chopped
# How to Make It:
01 -
Preheat oven to 200°C. Rub the salmon filet with olive oil, smoked paprika, salt, and black pepper. Place on a baking tray lined with parchment and bake for 12 to 15 minutes, until just cooked through.
02 -
In a small bowl, combine mayonnaise, lemon zest, lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper, then whisk until smooth.
03 -
In a large mixing bowl, combine diced red onion, grated radishes, celery, dill, and chives. Flake the baked salmon into bite-sized pieces and add to the bowl.
04 -
Pour the dressing over the salad ingredients and gently toss to coat evenly. Serve immediately.
# Additional Information:
01 -
Serve over mixed greens for a lighter option.
02 -
Customize with additional fresh vegetables or herbs as desired.