Salmon Salad with Fresh Vegetables, Parsley, and Capers
By Suzy Karadsheh
Category
Salad
Cuisine
American, Mediterranean
Servings
6 to 8 as an appetizer, 4 as a main
Prep Time
10 minutes
Cook Time
10 minutes
Chilling Time
10 Minutes
Total Time
30 Minutes
Ingredients
- 10 ounces salmon filet (I used the tail end, but you can use any cut you like)
- Kosher salt
- Black pepper
-
Extra virgin olive oil
- 2 to 3 green onions, trimmed and chopped (both white and green parts)
- 2 celery stalks, chopped
- 1 medium carrot, chopped
- 2 tablespoons capers, drained
- 1/2 cup chopped fresh parsley
- 2 tablespoons Greek yogurt
- 2 teaspoons Dijon mustard
- Juice of 1 lemon
- 1/4 cup extra virgin olive oil
-
1/2 teaspoon ground coriander
-
1/2 teaspoon sumac (optional, or substitute lemon zest)
-
1/2 teaspoon Urfa biber (optional, or substitute red pepper flakes)
- Kosher salt
- Black pepper
- Over toast toasted baguette, or crostini
-
Lettuce wraps or cups (I like butter lettuce)
For The Salmon Salad
For The Dressing
To Serve
Directions
Get ready. Set a rack near the center of your oven and preheat to 400°F. Lightly oil a baking dish large enough to hold the salmon in one layer.
Bake the salmon. Season the salmon with salt and pepper on both sides and place on the prepared baking dish. Bake on the center rack of the heated oven anywhere from 8 to 12 minutes, depending on the thickness. It should turn opaque pink and easily flake with your fork.
Make the dressing. In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, and lemon juice. While whisking, drizzle in the olive oil. Season with coriander, sumac, Urfa biber, and salt and pepper to taste. Whisk. Taste and adjust seasoning to your liking.
Make the salad. Flake the salmon with your fork and add it to the bowl with the dressing. Add the green onions, celery, carrot, capers, and fresh parsley. Gently mix until well combined.
Chill and serve. Set in your refrigerator for a few minutes to chill, then serve (see serving suggestions). Leftovers will keep for up to day in the fridge in a tightly sealed container.
Recipe Note
- The sumac and Urfa biber are optional, and the recipe will work without them. But if you make the effort to use them, you will love the nuance they add!
- What temperature to cook salmon? The USDA recommends fish be served when it’s internal temp reaches 145°F, but I like to take it out of the oven around 140°F because it will continue to cook as it rests. If you don’t have a thermometer, stick your fork in the thickest part of the fish and pull backwards. It should easily flake without showing resistance.
Nutrition
Calories 160, Fat 12.3 grams, Monounsaturated Fat 7600 milligrams, Potassium 313.6 milligrams, Vitamin A 54.8 milligrams, Iron 0.9 milligrams, Carbs 2.2 grams, Saturated Fat 1.8 grams, Cholesterol 26.3 milligrams, Fiber 0.8 grams, Vitamin C 8.8 milligrams, Protein 10.4 grams, Polyunsaturated Fat 2200 milligrams, Sodium 126.8 milligrams, Sugar 0.9 grams, Calcium 28.9 milligrams