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Salmon Salad over Leafy Greens

Course Main Course, Salad
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes

Ingredients

  • 1 pound fresh Alaskan Wild Caught Salmon*
  • 1 tablespoon olive oil
  • Zest of one lemon
  • 1/4 teaspoon sea salt plus 1 pinch
  • 1/3 cup persian cucumber** small dice
  • 1/4 - 1/3 cup red onion small dice
  • 1/4 cup capers
  • 1/4 cup black kalamata olives rough chop
  • 1 teaspoon fresh or dried dill minced
  • 1/4 cup homemade mayonnaise more if desired
  • juice of one lemon
  • pinch of black pepper

Salad

  • 3 cups leafy greens

Dressings

  • 1 tablespoon olive oil
  • 1 teaspoon raw apple cider vinegar
  • pinch sea salt
  • pinch black pepper

Instructions

  1. Preheat oven to 350 degrees F. and line a baking sheet with parchment paper.

  2. Place fish skin side down on lined baking sheet and drizzle with olive oil, lemon zest and a pinch of sea salt. Bake for about 10 – 12 minutes or until easily flaked with a fork in the center.**

  3. Place the cucumber, red onion, celery and dill in a large mixing bowl. Once the salmon is finished cooking, let cool for about 5 minutes, peel away the skin, and crumble the fish into the same mixing bowl, being careful to remove any bones. Add the homemade mayonnaise, lemon juice, 1/4 teaspoon of sea salt and pinch of black pepper. Use a fork to finish crumbling the fish and combine all of the ingredients together.
  4. In a separate bowl, whisk together the dressing.
  5. To serve, place leafy greens on a plate, top with a scoop of salmon salad and drizzle with dressing.

Recipe Notes

*I prefer Persian cucumbers because they are less watery.
**Cooking time will vary depending on the size of your fish.