Get ready to elevate your salad game with this Celebration Salmon Salad!
Bursting with flavor and texture, this recipe features quick-pickled onions, tender massaged kale, and a magical, delicious ranch dressing you'll want to put on everything.
Eager to discover the secrets to this winning dish?
Ingredients
To make this Celebration Salmon Salad, you're gonna need some awesome ingredients! First, you're grabbin' 500g of hot smoked salmon – the star of the show!
Next, for our quick pickled onion, it is really quick. Take 1 small red onion, 1 cup of apple cider vinegar, 1 tsp of salt, plus 2 tsp of white sugar. You want tangy onions, not boring ones! This recipe will be just as delicious and easy to make as salmon recipes using Asian glazes.
For the yummy yoghurt ranch dressing, I'm using 2 cups of Greek yoghurt, 3 tbsp of olive oil, 1 minced garlic clove – because garlic rocks – plus 1/4 cup each of fresh chives and dill, and 1/2 tsp EACH of onion powder, garlic powder, salt, and pepper. Don't forget 1 1/2 tsp of white sugar and 3 tbsp of lemon juice – phew!
Get Started
Now that we've rounded up our rockstar lineup of ingredients, let's get cooking! We're about to transform them into a salad that's not just food; it's a celebration on a plate! First, we'll tackle a few steps to make this whole process smooth sailing. To keep things fresh like a Caprese, we only use the best ingredients.
Here's a quick run-down of what we're doing:
- Flake the salmon: Grab those forks and break down the smoked salmon into chunky, delicious pieces.
- Massage the kale: This sounds fancier than it is – just work that oil and salt into the kale until it softens up a bit!
- Make that dressing: Whisk all the dressing ingredients in a bowl!
Don't worry, everything will come together beautifully; trust me. Next up: the pickled onions! They are so good!
Quick Pickled Onion Creation
Alright, let's jump into this quick pickled onion creation! It adds a tangy zing to our salmon salad. I promise it's super simple.
First, grab one small red onion – half it, then slice it really thin. I mean, *really* thin, alright? This'll help it pickle faster. Now, put those sliced onions in a bowl!
Next, let's make the pickling liquid! You'll need one cup (250 ml) of apple cider vinegar – white wine vinegar works too. Add a teaspoon of salt and two teaspoons of white sugar.
Give it a good toss – make sure every onion bit is covered. Then, let it sit. An hour's good, but longer is better. If you're in a rush, just make *sure* those onions are sliced thin. I always find that it gives a great flavor! When they are ready, drain those tangy beauties and get ready to add it to your salad.
Marinated Kale Preparation
Before we get to the main event, prepping the kale is next, and trust me, it is a game-changer! Raw kale can be tough, but I've got a trick.
I always start by tearing the kale into bite-sized pieces—no giant leaves, please! Then, I give it a little spa treatment:
- First, I drizzle 2 tsp of extra virgin olive oil.
- Next, I sprinkle a pinch of salt.
- Finally, I massage. Yes, massage!
I know, it sounds weird, but massaging the kale with oil and salt breaks down the tough fibers. I make sure every piece gets coated. You'll be amazed at how much softer and tastier it becomes! I let it sit for about 30 minutes, and it's then ready for the big salad!
Salad Composition
With marinated kale ready, building the salad is really where the magic happens, I think—it's all about layering those flavors and textures, so you get a little bit of everything in each bite! I usually start with the lettuce mix.
Grab your romaine or cos lettuce—about 10 cups—and toss it with the kale, shaved fennel, and half a cup of pickled onions. Then, drizzle about a cup of that amazing ranch dressing. Don't forget 1/3 cup of parmesan!
Once it's nicely coated? Pile half of it onto your serving platter. Now, flake on half the salmon and fruit. Scatter more onion—'cause you can't have too much, right?
Top with the remaining lettuce, salmon, and fruit. Drizzle with more dressing—or save it on the side. Finally, sprinkle snow pea sprouts and the last of the parmesan. Ta-da!
Short Recipe Version
Celebration Salmon Salad Recipe 2 (Concise)
Prep Time: 15 minutes
Cook Time: 20 minutes
Serving Size: 4
Ingredients:
- 1 lb Salmon fillet
- 1 tbsp Olive oil
- 1/2 cup Mayonnaise
- 1/4 cup Parmesan cheese, grated
- 2 tbsp Lemon juice
- 2 tbsp Dill, chopped
- 1/4 cup Celery, diced
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C).
- Place salmon on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Bake for 15-20 minutes, or until cooked through.
- Flake salmon into a bowl.
- Add mayonnaise, parmesan cheese, lemon juice, dill, and celery.
- Mix gently to combine.
- Season with salt and pepper to taste.
- Serve chilled or at room temperature.
Nutrition (Per Serving Estimate):
- Calories: 350
- Protein: 30g
- Fat: 25g
- Carbohydrates: 3g