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Salmon Salad with Dill Vinaigrette

May 25, 2010
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It has been in the 90’s this week and the last thing we feel like doing is turning on the stove or oven. Fortunately, we have a gas grill we can fire up at a moment’s notice and we take advantage of it almost daily during the summer; it keeps the house cool and there are no pots or pans to clean!  My mom kept raving about this recipe from her friend Susan and urged me to try it.  Since I had lots of dill leftover from the Creamy Dijon Dill Potato Salad we made for a cook-out, salmon from Sam’s Club, and lettuce from the Urbana Farmers Market, this was the perfect opportunity. The original recipe calls for shredding the salmon into the salad, but we left the salmon whole for the photos, then shredded it. We also left off the Kalamata olives since we didn’t have them on hand. Mom says you can sub maple syrup for the honey and use a combination of lemon and orange juice or orange juice and vinegar. This was one of the best salads I’ve ever had and E agreed. The dressing was sweet, tart, and light and would probably go with chicken as well.

Salmon Salad with Dill Vinaigrette

Serves 4-6

Vinaigrette

3 Tbsp chopped, fresh dill

3 Tbsp honey

½ cup fresh lemon juice

½ tsp salt and ½ tsp pepper (or to taste)

3/4 cup olive oil

1 clove  garlic, chopped

¼ cup of red wine vinegar (Mom’s addition)

Salad

2 ½ lb salmon filet, sprinkled with salt and pepper (I used St. Peter’s Catch Montauk Seasoning: S&P, Garlic, Dill, Coriander)

2 cups chopped red pepper (about 2 med sized peppers)

1 large cucumber, skinned and chopped

2-3 medium red tomatoes, chopped

½ cup chopped red onion

½ cup pitted Kalamata olives

½ tsp salt and ½ tsp pepper (or to taste)

1 lg head of romaine lettuce, torn into pieces

Feta cheese, crumbled and sprinkled on top

  1. Whisk all vinaigrette ingredients together and set aside.
  2. Grill salmon and allow to cool. Flake into bite sized pieces.
  3. Add next 6 ingredients to salmon and toss gently. Add lettuce right before serving. Whisk vinaigrette again and pour on salad. Toss salad gently, sprinkle feta on top and serve immediately.

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One Comment leave one →
  1. ana permalink
    July 1, 2010 6:12 pm

    We love this salad. I often double the salad dressing to have for future use. Skip the dill if you want to save the dressing more than a week, add it the last minute.

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