Salmon Salad

This Salmon Salad recipe is filled with slices of orange and avocado might not be the most obvious mix of ingredients, but this is one tasty dish!!! And the spices on the salmon itself would make this a standout regardless of whether you put it in a salad or serve it on top of salmon steaks with a salad and potatoes on the side.

Ingredients and substitutions for Salmon Salad

• Salmon: Plain salmon steak was used here for the spices to really infuse the flesh. You could toss the spices over smoked salmon here though.
• Orange: Sweet and juicy orange helps add acidity to offset the richness of the salmon and avocado. You could replace the slices with a touch of lemon juice as a dressing.
• Avocado: Creamy avocado compliments rich salmon and helps balance out the flavors here.
• Walnuts: Crunchy plain walnuts add an ideal texture here. You could replace with plain or roasted pecans or hazelnuts, if you prefer. Alternatively, you could pumpkin and sunflower seeds for crunch instead.
• Cucumber: The crunch and freshness of cucumber adds to the salad.

See recipe card for quantities.

How to make Salmon Salad:

Cook that salmon: Place the spiced salmon into a frying pan and toss over the spices on both sides and cook until golden.

1

Remove: Set the cooked salmon aside and allow to cool a little.

Arrange: Arrange the salad on your serving plate.

Cooked salmon: Break the salmon steaks into bite size pieces and plate up.

Nuts: Toss over the walnuts.

Serve: Serve up as a main dish for lunch or as a side salad.

FAQ's for the best Spiced Salmon Salad

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Salmon Salad

Sylvie Taylor

A fresh and full Salmon Salad with citrus for acidity and balanced with greens and avocado and this could easily be doubled to serve a bunch as a great side salad in the depths of winter when you crave something bright and bursting with flavor.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Salad

Servings 4 as a side salad

Calories 271 kcal

Ingredients

  

1x2x3x

• 250 grams / ½ pound salmon steak bones removed
• 1 tablespoon garam masala
• 1 teaspoon smoked paprika
• ½ teaspoon ground cayenne pepper
• Salt and pepper to taste
• 2 cups mixed rocket leaves
• 1 avocado peeled, pit removed and finely sliced
• 1 orange peeled and finely sliced
• ¼ Lebanese cucumber finely sliced
• 25 grams / ¼ cup walnuts roughly chopped

Instructions

 

• Pour a little olive oil into a frying pan and place the steak skin side down into the frying pan.
• Sprinkle half the spice mix evenly over the salmon steak and heat on medium, cooking for approximately 3 minutes.
• Flip and remove the skin carefully and discard.
• Sprinkle the remain spice mix over the salmon steak and cook until browned on both sides. Remove from the heat and allow to cool.
• Meanwhile, arrange the rocket leaves on your serving plate and spread out the avocado, orange and cucumber.
• Once the salmon has cooled to a warm temperature, break into bite size pieces and place on your serving plate and lastly sprinkle over the walnuts.
• Serve immediately.

Notes

• Salmon: Plain salmon steak was used here for the spices to really infuse the flesh. You could toss the spices over smoked salmon here though.
• Orange: Sweet and juicy orange helps add acidity to offset the richness of the salmon and avocado. You could replace the slices with a touch of lemon juice as a dressing.
• Avocado: Creamy avocado compliments rich salmon and helps balance out the flavors here.
• Walnuts: Crunchy plain walnuts add an ideal texture here. You could replace with plain or roasted pecans or hazelnuts, if you prefer. Alternatively, you could pumpkin and sunflower seeds for crunch instead.
• Can use canned salmon in the salad: While fresh or frozen salmon is preferred, you can use canned salmon as a convenient alternative. Just make sure to drain it well before adding it to the salad.
• Dressing: A perfect tangy and zesty dressing made with lemon juice, Dijon mustard, and olive oil pairs perfectly with the salmon salad. However, feel free to explore other dressing options like a citrus vinaigrette or a creamy dill dressing.

Recipe by Roamingtaste

Nutrition

Calories: 271kcal

Keyword lunch, salad

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