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Salmon Salad Recipe:​

 

Salmon Salad Recipe:

(serving entrée for 4)

Vinaigrette/dressing-

½ c. Extra-Virgin Olive Oil

¼ of a larger Shallot, chopped or ½ of a small shallot, chopped

2 T. fresh lemon juice (save skin to zest over salad at the end)

1 pinch of salt

 

Salmon Salad-

8 oz. grilled or baked Salmon, skin removed

8 to 10 oz. of uncooked green beans, cut into 1-inch segments (or substitute asparagus or peas)

8 to 10 oz. of cooked quinoa (cook 1-part quinoa to 2-parts liquid, I used veggie broth)(or substitute another rice or     

                                                         cooked mini potatoes)

½C. to ¾ C. chopped celery (or substitute corn)

½ C. to ¾ C. chopped grape tomatoes 

¼ C. toasted almonds

2 T. grated parmesan Lemon zest, fresh sniped dill to garnish

 

Cooking Directions:

  1. Whisk or emulsify vinaigrette dressing by hand or in a small food chopper/blender.

  2. Pour vinaigrette dressing into serving bowl. Add green beans, quinoa, celery, and tomatoes. Stir to integrate. 

  3. Shred or break up Salmon into flaky pieces. Add to salad and gently mix.

  4. If making ahead, refrigerate at this time.

  5. When ready to serve, top with almonds, lemon zest and dill. 

 

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Salmon Patties Recipe:

(serving entrée for 4)

 

Salmon patties-

8 oz. grilled or baked Salmon finely chopped, skin removed

½ c. cooked quinoa

1/8 C. chopped shallot

¼ chopped celery

1 egg (or substitute)

2T. grated parmesean
2 T. fresh lemon juice

2 T. chopped dill

 

Vinaigrette/dressing-

½ c. Extra-Virgin Olive Oil

¼ of a larger Shallot, chopped or ½ of a small shallot, chopped

2 T. fresh lemon juice (save skin to zest over salad at the end)

1 pinch of salt

 

Side salad-

8 to 10 oz. of uncooked green beans, cut into 1-inch lengthwise  (or substitute asparagus or peas)

½ C. to ¾ C. chopped grape tomatoes 

¼ C. toasted almonds

1 pink grapefruit, segmented (optional) 

 

Cooking Directions:

  1. Form patties into 4 equal round patties

  2. Heat 2 T. extra-virgin olive oil in skillet on med. high heat 

  3. Brown till golden and crispy, turn and brown other side similarly 

  4. Plate alongside side salad of green beans, tomatoes, almonds and grapefruit. 

  5. Drizzle both with vinaigrette dressing 

  6. Garnish with lemon zest and dill across salmon patties. 

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