Flaky Salmon Salad (Print Version)
# Ingredients:
→ For the Salmon
01 -
1 ¼ pounds salmon filet
02 -
½ tablespoon olive oil
03 -
1 teaspoon smoked paprika
04 -
kosher salt and freshly ground black pepper to taste
→ For the Dressing
05 -
⅓ cup mayonnaise
06 -
½ lemon zested and juiced (about ½ tablespoon of zest and 1 ½ tablespoons juice)
07 -
2 teaspoons Dijon mustard
08 -
1 garlic clove minced
09 -
kosher salt and freshly ground black pepper to taste
→ For the Salad
10 -
½ small red onion finely diced
11 -
3 large radishes grated
12 -
2 stalks celery small diced
13 -
2 tablespoons finely chopped fresh dill
14 -
2 tablespoons finely chopped fresh chives
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and place the salmon on top. Drizzle the salmon with olive oil and season with smoked paprika, salt, and pepper.
02 -
Bake the salmon for 16 to 18 minutes (depending on size and thickness), or until it flakes easily with a fork. Let it cool to room temperature, then flake the salmon into chunks and place in a bowl. Chill the flaked salmon for 5 to 10 minutes in the fridge.
03 -
Top the flaked salmon with the onion, radish, celery, dill, and chives.
04 -
In a separate small bowl make the dressing. Stir together the mayonnaise, lemon zest and juice, mustard, garlic, salt, and pepper.
05 -
Pour the dressing on top of the salad, and gently stir to combine.
06 -
Serve the salmon salad chilled straight out of the bowl, on butter lettuce leaves, or as a sandwich or wrap.
# Notes:
01 -
This salad can be stored in an airtight container in the refrigerator for up to 2 days.
02 -
For a lighter version, Greek yogurt can be substituted for part of the mayonnaise.