Celebration Salmon Salad with Yoghurt Ranch Dressing

Name: Celebration Salmon Salad with Yoghurt Ranch Dressing
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 5 people
Ingredients: 500g / 1 lb hot smoked salmon; 1 small red onion; 1 cup (250 ml) apple cider vinegar; 1 tsp salt; 2 tsp white sugar; 2 cups Greek yoghurt; 3 tbsp extra virgin olive oil; 1 garlic clove; 1/4 cup fresh chives, finely chopped; 1/4 cup fresh dill, finely chopped; 1/2 tsp EACH onion powder, garlic powder, salt, black pepper; 1 1/2 tsp white sugar; 3 tbsp lemon juice; 4 cups (packed) kale; 2 tsp extra virgin olive oil; Pinch of salt; 2 pieces fruit - nectarines, peaches, grapefruit or blood oranges; 10 cups cos lettuce / romaine; 1 small fennel; 1 handful snow pea sprouts; 3/4 cup (75g) parmesan

User Reviews

5.0

42 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
35 mins
Servings
5 people
Calories
528 kcal
Course
Main Course
Cuisine
American

Celebration Salmon Salad with Yoghurt Ranch Dressing

Kai Walton

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Recipe VIDEO above. A show off salad for gatherings! Hot smoked salmon adds a touch of special to this salad that's loaded with fabulous flavours and textures. You'll love the dressing! Recipe written for 5 servings, double batch pictured in post, shown as a main dish for a buffet.

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Ingredients

Servings

500g / 1 lb hot smoked salmon , store bought, any flavour (Note 1)

Quick Pickled Onion:

1 small red onion , halved then finely sliced
1 cup (250 ml) apple cider vinegar (enough to just cover onion), sub white wine vinegar
1 tsp salt
2 tsp white sugar

Yoghurt Ranch Dressing:

2 cups Greek yoghurt , full fat recommended
3 tbsp extra virgin olive oil
1 garlic clove , minced
1/4 cup fresh chives, finely chopped
1/4 cup fresh dill, finely chopped
1/2 tsp EACH onion powder, garlic powder, salt, black pepper
1 1/2 tsp white sugar
3 tbsp lemon juice

Marinated Kale:

4 cups (packed) kale , torn into bite size pieces (Note 2)
2 tsp extra virgin olive oil
Pinch of salt

Salad:

2 pieces fruit - nectarines, peaches, grapefruit or blood oranges (get whatever's ripe and juicy, or sub normal oranges)
10 cups cos lettuce / romaine torn or cut into bite size pieces (Note 3)
1 small fennel , shaved (0.5 mm / 1/5" thickness) or finely sliced
1 handful snow pea sprouts (can omit)
3/4 cup (75g) parmesan , shredded (Note 4)

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Instructions

Flake salmon: Use two forks to flake salmon into large chunks.
Dressing: Mix the Yoghurt Ranch Dressing ingredients in a bowl. Adjust olive oil + lemon juice to taste. Leave 20 minutes.
Pickle Onions: Place ingredients in a bowl, toss to coat. Set aside for 1 hour+ or until onion is softened (if in a rush, make sure the onion is finely sliced = faster pickle). Drain.
Marinated Kale: Place kale in a large bowl, drizzle with oil then sprinkle with salt. Use your fingers to massage the oil onto the leaves - you want to ensure every part of the kale is coated in oil. Set aside for 30 minutes or until kale is softened.

Slice fruit:

Nectarines/peaches option- halve then finely slice.
Grapefruit/blood orange option - segment per video. Squeeze all remaining juice out of the membrane after segmenting, mix into dressing.

Assemble:

Place lettuce, kale, fennel, 1/2 cup onion in bowl. Drizzle with about 1 cup dressing and 1/3 cup parmesan. Toss well to coat. Taste, add more parmesan or salt if you want, or more dressing.
Pile half dressed lettuce onto serving platter. Flake over half the salmon and half the fruit. Scatter with more red onion.
Top with remaining lettuce, salmon, fruit and onion (might not use all onion).
Drizzle with some dressing (might not use all, serve remainder on side). Scatter over snow pea sprouts, sprinkle with remaining parmesan. Place on table and let everyone help themselves!

Notes

Hot Smoked Salmon - not to be confused with smoked salmon slices, hot smoked salmon looks like cooked salmon fillets. Which it is - cooked in a smoker to infuse with terrific smoked flavour, and seasoned all the way through. Special treat for special occasion!
KALE: Tear the leaves off the thick stalk running down the middle of each leaf, then tear into bite size pieces. Measure the kale by packing the torn pieces into measuring cups. This is a terrific easy way to prepare raw kale for salads.
Cos / romaine lettuce - use 4 baby ones if you can (sweeter leaves and better shape), or 2 large ones.
Parmesan - I like using the store bought finely shredded (looks like very thin batons). Or freshly grated.
Preparing ahead: Salmon, marinated kale, dressing and pickled onions can all be done the day before (dressing can be done 48 hours before). Chopped lettuce can also be done the day before - wash, dry, chop, place in containers or sealed bags in crisper drawer of fridge.
Fruit slicing best done close to serving. Then assemble on the day.
Dressed salad lasts longer than most salads because the yogurt dressing doesn't wilt the leafy greens like normal salad dressings. Still good even 1 hour after dressing. After 3 hours, leaves not quite as perky but still not soggy - people happily take leftovers for the next day!
Nutrition is for meal size portions, assuming this serves 5. If it's part of a banquet, it will go much further.

Nutrition Information

Show Details

Serving 611g Calories 528cal (26%) Carbohydrates 39g (13%) Protein 45g (90%) Fat 24g (37%) Saturated Fat 6g (30%) Cholesterol 71mg (24%) Sodium 894mg (37%) Potassium 2016mg (58%) Fiber 5g (20%) Sugar 14g (28%) Vitamin A 27565IU (551%) Vitamin C 246mg (273%) Calcium 644mg (64%) Iron 5mg (28%)

Nutrition Facts

Serving: 5people

Amount Per Serving

Calories 528 kcal

% Daily Value*

Serving	611g
Calories	528cal	26%
Carbohydrates	39g	13%
Protein	45g	90%
Fat	24g	37%
Saturated Fat	6g	30%
Cholesterol	71mg	24%
Sodium	894mg	37%
Potassium	2016mg	43%
Fiber	5g	20%
Sugar	14g	28%
Vitamin A	27565IU	551%
Vitamin C	246mg	273%
Calcium	644mg	64%
Iron	5mg	28%