So I wanted to make a salmon salad that celebrates the idea of freshness. So in this salad, I chose to add ingredients that are delicate, light and very kind to your digestive system. This is the kind of salad I love to eat for a summer lunch when I don’t feel like eating anything too dense or heavy.
This dish is also inspired by the fact that I am getting better at making healthier eating habits, and I want to showcase more healthy food this year. And this dish, well…….. We got plenty of greens, which is good for your tummy, fish which is great for the mind and we also have nuts, a good source of protein.
And that is what I believe plays a big part when it comes to making a yummy salad, a good balance. You want a nice balance in textures (softness, meatiness, crunch) and flavours (fresh, salty, sour). For example, I added shaved parmesan to this recipe just to add a salty vibe that will cut through all the other subtle ingredients. So this is just something to keep in mind when making your own salads. Try not to have a salad that is boring and plain on the side of the main course just to be healthy. Instead, try to give your salads a bit more life, and more vibrancy, so that it is just as pleasurable to eat as anything else.
I hope you like this recipe, feel free to subscribe to stay updated for future recipes and posts, have a great day and I’ll catch ya’ll later (:
Flaked Salmon Salad
A fresh and delicious poached salmon salad recipe full of vibrancy and flavour.
- 2 180 g portion sized salmon fillets or approximately 350g of salmon fillet/s
- Vegetable stock enough to cover the salmon in a pot
- 50 g Shaved Parmesan
- 50 g of pine nuts
- 100 g of Asparagus woody parts taken off
- A handful of Basil leaves
- 150 g mozzarella balls bocconcini torn into small chunks
- 100 g of romaine lettuce coz lettuce leaves torn in half
- 30 g of watercress leaves
- Olive oil
- 1 teaspoon of Dijon mustard
- 1 clove of garlic minced or chopped very fine
- 60 mls of lemon juice
- 150 mls of extra virgin olive oil
- Salt and pepper for seasoning
- Toast the pine nuts by putting them in a hot pan dry, then just toss/stir them every 30 seconds and then transfer to a bowl or container after a couple of minutes or once the nuts develop some color and toast nicely.
- Toss the asparagus in a pinch of salt, pepper and a small drizzle of olive oil. Get a griddle pan on high heat, then add your asparagus and cook for about 1½ minutes on each side. Transfer to a bowl and set aside.
- While the asparagus is cooling down you can make your dressing by simply whisking all of the dressing ingredients in a bowl with a pinch of salt and pepper. Whisk until the mixture has not only combined, but has also thickened. Taste the dressing to test the acidity and the seasoning, once the dressing is done set aside.
- Make sure that the romain lettuce, basil and watercress has been washed then dried if it hasn't already. Then put those 3 ingredients in the bowl with the asparagus.
- Bring the vegetable stock to a boil, then turn the heat down to a very gentle simmer. Carefully submerge the salmon fillets into the stock and poach for about 8-10 minutes, depending on the size and thickness of your salmon (my fillets were only 120g each so they only needed 5-6 minutes cooking). Use a fish slice to gently take the salmon out of the stock, then drain onto kitchen paper.
- Now you are ready to prepare your salad. So first off, get the bowl of your mixed greens, then add about 2-3 tablespoons of your dressing making sure that you stir/shake it before adding it (you want to add just enough dressing to coat the leaves once mixed). Next, use your fairy fingers to mix all of the leaves together.
- Lay your dressed greens out on your desired plate or platter. Next, scatter your mozzarella cheese over the dressed leaves. Take your poached salmon, then break it up and flake it over the top. Sprinkle over your shaved parmesan and finally, sprinkle over your toasted pine nuts as your last topping then serve while the salmon still has some heat.
- The leftover dressing will last in your fridge for up to a week.
- Try not to overcook your salmon as that is what makes the dish.