Spring Salmon Salad Platter
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Servings
8
-
Calories
266 kcal
-
Course
Main Course
-
Cuisine
American
Spring Salmon Salad Platter
Description
The Spring Salmon Salad Platter centers on a whole side of wild salmon, gently baked at a low temperature until cooked through and then chilled for serving. A yogurt-based dill dressing binds the dish, combining mayonnaise, lemon juice, fresh and dried dill, and seasoning for a tangy, herbaceous contrast to the rich fish. The salad is composed of an assortment of spring vegetables including thinly sliced cucumber, carrots, snap peas, baby asparagus, radishes, fennel, cherry tomatoes, red onion, and a mix of fresh greens and microgreens. These components provide fresh, crunchy textures that balance the moist salmon. Assembling the platter involves arranging greens first, positioning the salmon in the center, then artistically laying out the vegetables around it. Garnishes of dill fronds, lemon slices, capers, and edible flowers add color and mild tartness. The preparation highlights seasonal produce and emphasizes a composed presentation that suits a cool, refreshing springtime dish.
Ingredients
salmon
- 2 lb salmon wild; side portion
- olive oil
- salt sea salt
yogurt dill dressing
- 1/3 cup yogurt full fat
- 1/3 cup mayonnaise
- 2 Tbsp lemon juice
- 1/2 cup dill fresh; fronds; packed
- 1/2 tsp dill dried; optional
- salt fresh cracked, to taste
- black pepper fresh cracked, to taste
salad (the amounts are approximate)
- 4 cups spring greens fresh; mix used
- 4 cups microgreens fresh; mix used
- 1/4 red onion small; halved and thinly sliced
- 1/2 cup carrot thinly sliced, baby
- 1/2 cup cucumber small; thinly sliced
- 1 sugar snap peas handful; pods; sliced in half diagonally
- asparagus handful; baby stalks; raw or blanched
- cherry tomato handful; preferably on the vine
- 8 radish trimmed; halved or quartered
- 1/2 fennel bulb trimmed; very thinly sliced
garnish
- dill fresh fronds
- capers
- lemon thinly sliced; seeds removed
- edible flower examples include pansies
Instructions
- Preheat oven to 325F Line a baking sheet large enough for your fish with foil.
- Arrange your fish on the foil and brush with olive oil. Season lightly with sea salt. Bake for 30 minutes, then turn off the heat and let the fish sit in the oven for another 10 minutes, without opening the door. Remove the salmon and let cool, then chill until ready to serve.
- Make the dressing: add the yogurt, mayo, lemon, and both dills to a small food processor and process until smooth. Taste and season with salt and pepper. Add more lemon if necessary.
- When the fish is chilled, arrange your platter. Spread a layer of greens across the whole plate. Lay the salmon in the center. If the salmon is too large, trim a bit off the tail end with a sharp knife.
- Arrange the rest of the veggies around the salmon. I like to add some lemon slices to the top of the fish. Sprinkle the capers and dill over all. Tuck in a few pretty edible flowers if you have them.
- Serve the salmon asap after arranging your salad, along with the dressing on the side. The delicate spring greens will not last very long after arranging. If you must store it for a short while, wrap in plastic before refrigerating, and add the garnishes just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 25g | 50% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 164mg | 7% |
| Potassium | 960mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 10127IU | 203% |
| Vitamin C | 22mg | 24% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
