The theme for this week is Christmas/New Year’s detox. After eating my weight in cakes, cookies and beer over the last few weeks, it’s time for some light and delicious recipes. Salmon salad with tangy mustard dressing is both light and delicious.
I was searching for a dressing to use on this salmon salad that would have just the right amount of tang and a hint of sweetness. Years ago, a friend showed me how to throw together this tangy mustard dressing. I knew it was the perfect match for blackened salmon to make salmon salad with tangy mustard dressing.
The dressing is a simple combination of Dijon mustard, olive oil, rice wine vinegar, fresh herbs, lemon juice and salt. It goes well with lots of different foods. I have used this dressing to marinate chicken breasts and pork. It packs a lot of flavor so try a dab on your salad first before you drench it.
The first and most important step to a good salmon salad is the quality of your salmon. Always choose a salmon fillet that is really fresh and has no fishy smell. I have found the best salmon fillets at Whole Foods, Sam’s Club and Aldi. The quality of your salmon will make or break your salad.
When choosing your fillet, you want the fish to have a deep pink color.
Farm raised salmon will always be slightly lighter in color than wild salmon because of the difference in diet.
This recipe has some preparation in chopping and mixing, but the actual cooking time is only about 10 minutes. Amazing! I toasted the pecans in the recipe to go in the salad. Walnuts, pine nuts or almonds would also go well with this salad. If you toast them, keep a close eye on your nuts. They will start to brown after a few minutes on medium heat. However, they will burn quickly after that so watch them like a hawk.
There are lots of options for fruit additions to this salad. Dried cranberries, raisins, mandarin orange slices and pomegranate seeds all work well on this dish.
Blackened or grilled chicken would be great substitutes for the salmon in this recipe. You can also serve the salad as a side with your favorite main dish.
Salmon Salad With Tangy Mustard DressingCourse: simple mealsCuisine: saladDifficulty: easy
2 lbs. salmon fillets
2 Tbsp. olive oil
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp black pepper
1/4 tsp cayenne powder
1 tsp thyme
- Salad dressing
2 Tbsp. Dijon mustard
2 Tbsp. olive oil
Juice of 1/2 lemon
1 tsp fresh herbs (rosemary, thyme, oregano)
2 tsp rice wine vinegar
1 tsp salt
1 bag fresh salad greens
1/2 cup toasted pecans
1 cup mandarin oranges
- Slice salmon fillets into thin individual portions. Heat olive oil in a large pan over medium high heat. Mix together blackening spices and coat each salmon piece generously with the mixture. Cook salmon for about 4-5 minutes per side and remove from heat.
- For salad dressing, mix together Dijon, olive oil, vinegar, herbs and salt well in a small bowl until they yield a uniform consistency.
- Arrange salad with greens, pecans, oranges, salmon and a bit of dressing on each serving.