Salmon Salad With Sweet Dill Dressing
User Reviews
5
18 reviews
Excellent
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
6
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Calories
673 kcal
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Course
Main Course
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Cuisine
French
Salmon Salad With Sweet Dill Dressing
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Every Summer Party needs a succulent, fresh and tasty Salmon Salad like this! Grilled in skewers alongside asparagus, potatoes, a crunchy superfood slaw and a sweet fig mustard dill dressing!
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Ingredients
For the Salmon:
- 2 lbs salmon Pacific filletskin removed and cut into half an inch strips, fillet
- 2 lemon sliced thinly, plural
For the Dill Butter:
- 1/2 cup butter melted
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1 1/2 teaspoon black pepper
- 1 lemon zest
- 2 tablespoons dill fresh, minced
- For the Asparagus and Potatoes
- 2 lbs asparagus trimmed
- 2 lbs potato boiled
For the Sweet Dill Dressing:
- 3 figs Sun-Maid California Mission
- 1/4 cup dill fresh leaves
- 1 scallion large
- 1/4 cup honey mustard
- 2 Tablespoons lemon juice
- 1/3 cup olive oil
- pinch salt
Assembling the Salad:
- 3 cups coleslaw mix Mann's Fresh Vegetables Power Blend, rainbow
- 4 egg sliced in half, hard boiled
- 1 cup cherry tomato sliced
- dill fresh leaves, for garnish
Notes
- If you’re not grilling, follow the same recipe and roast the salmon with the veggies in a 425 oven for 15 minutes until cooked.
- Choose a salmon fillet and cut it in even sizes always, that way the salmon cooks at the same time. You can cut the salmon into cubes and skewer some onions, coloured peppers or tomatoes if you want.
- The sweet dill dressing can be prepared up to one week in advance and kept in the refrigerator. Also make sure to keep any unused dressing for salads, sandwiches and to use as dips.
- Leftovers of this salmon salad (if any) make a great lunch the next day! It’s the type of salad you can enjoy warm and cold!
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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