Salmon Salad
This recipe for salmon salad is creamy and herbaceous, and it comes together quickly, making it an excellent choice for meal prep, fast lunches, or as a tasty substitute for tuna salad.
Yield: 4
Materials
- 1.5 lb salmon
- 1/2 tablespoon olive oil to brush the salmon
- 1/2 cup celery finely chopped
- 1/2 cup red onion finely chopped 1 small onion
- 1/4 cup lemon juice from 1 large lemon
- 3 tablespoon mayonnaise
- 1 teaspoon mustard
- 2 tablespoon dill finely chopped
- sea salt to taste
- black pepper to taste
Instructions
Cook the salmon
- Set the oven temperature to 375°F/190°C. Pat the salmon filet dry with a kitchen towel, then generously season with salt and pepper and drizzle with olive oil.
- With the skin side down, lay the salmon filet onto a baking pan lined with parchment paper. Bake for 12 to 15 minutes at 375°F/190°C, or until the salmon is soft and fork-tender and has taken on a faint orange-pink color.
- After the salmon is done, take it out of the oven and use two forks to shred it into smaller pieces.
Assemble the salad
- Dill, red onion, and celery should be chopped into bite-sized bits.
- Combine the flakes salmon, red onion, celery, and dill in a large salad bowl. Pour in the lemon juice and mix in the mustard and mayonnaise. Using a big spoon, stir everything together until all the ingredients are well incorporated and coated with mayonnaise. Present the salmon salad right away.
Notes
To keep: After transferring the salad to an airtight container, refrigerate it for a maximum of three days. Before serving, be sure to stir.