This is quite a healthy, low carbs and delicious salmon salad. It’s very simple and easy to make. A quick lunch or lite dinner is where this dish fits best. I use a marinade for the salmon that mirrors the vinaigrette. The tanginess of the vinaigrette and marinade coupled with the crunchy lettuce leaves makes every bite so scrumptious.
There is no long marinating time and the cook time is under eight minutes. You can also serve this salad in a bowl and eat with a fork – either way your palate will do a happy dance. The vinaigrette leftover can be refrigerated for up to one week and bring to room temperature before adding it to any salad of your choice or simply make another batch of the salmon salad later in the week. Enjoy and Happy Cooking!
Your comments and feedback are welcome. Use the Reply section at the end of the blog post. Your feedback fuels my energy to create more delicious and easy to follow recipes that anyone can make. Want more recipes like this as well as other wholesome, healthy and mostly organic dishes, sign up for exclusive email updates. Follow Us on Social Media: Pinterest, Instagram,Twitter,FacebookYouTube
Warm Salmon Salad
A very quick and simple, healthy low carbs meal.
FOR THE SALMON SALAD:
- 2 pounds salmon cut into bite size chunks (Wild Pacific Salmon)
- 10 ounces cherry tomatoes red and yellow – cut in half
- 2 heads romaine lettuce (set aside 8 leaves whole and chop the remaining lettuce)
- 1 Haas Avocado chopped
- Vinaigrette (recipe included)
- Marinade (recipe included)
FOR THE VINAIGRETTE:
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice freshly squeezed
- 1/4 tsp sea salt
- 1/4 tsp black pepper freshly squeezed
- 1/2 tsp garlic freshly crushed or minced
- 1 tsp Dijon Mustard Country Style or Whole Grain
- 1 tbsp fresh dill finely chopped
FOR THE MARINADE:
- 2 tbsp of the vinaigrette
- 1 tbsp fresh dill finely chopped
- 1 tbsp prepared horseradish
- 2 tbsp Dijon Mustard Country Style (use 1 tsp for the vinaigrette)
- 4 cloves garlic crushed or minced (use 1/2 tsp for the vinaigrette)
- 1 1/2 tsp sea salt
- 3/4 tsp ground black pepper freshly ground
PREHEAT THE OVEN BROILER
MAKE THE VINAIGRETTE:
Add the oil and lemon juice in a measuring cup. Whisk together until emulsified (creamy looking).
Add the remaining ingredients and set aside.
MAKE THE MARINADE:
Add 2 tablespoons of the vinaigrette to a small bowl.
Add the remaining marinade ingredients. Whisk together to combine.
MAKE THE SALMON:
Add the salmon chunks into a medium bowl. Pour in the marinade. Mix gently until all salmon pieces are well coated.
Spread the salmon onto a parchment lined sheetpan.
Broil 6 to 8 minutes depending on how big the chunks of salmon are.
Note: Broil about 6 inches from the broiler flame.
Let the salmon rest 4 to 5 minutes.
In a large bowl, add the chopped lettuce, cherry tomatoes, salmon, avocado chunks and two tablespoons of the vinaigrette. Gently mix to combine.
Serve the salad in lettuce wraps – use two lettuce stacked on-top of each other and fill with the salad.
Plate, serve and enjoy!
I generally use Wild Pacific Salmon as it is very buttery without the added hormones. You can use any type of salmon you prefer but adjust the cooking time based on thickness.
The calories listed for this recipe is based on using all of the vinaigrette. Since I only used 4 tablespoons of the vinaigrette the calories are far less that the nutritional facts indicated. (The full recipe of the vinaigrette has approximately 960 calories and makes about 3/4 cups total). 4 tablespoons is about 1/4 cup which is just about 280. Each serving under 600 calories.