Made with freshly cooked salmon fillets, crisp nutritious veggies, flavorful herbs, and a tangy Greek yogurt dressing. It makes an excellent lunch or light and refreshing dinner.
Servings: 4
Prep30 minutesminutes
Ready in: 30 minutesminutes
Ingredients
1lbskinless cooked salmon fillets,*chilled
1/2cup small dicedceleryor seeded English cucumber
Flake cooked and chilled salmon into small chunks using a knife and spoon or fork.
To a large mixing bowl add salmon, celery, bell pepper, red onion, Greek yogurt, olive oil, lemon zest, lemon juice, honey, dill and parsley.
Season with salt and pepper to taste. Gently toss mixture.
Serve over bread, croissants, rolls or in lettuce leaves if desired.
Notes
*This is from 18 oz raw skinless salmon. Cut salmon portion into 3 (6 oz) fillets, season with salt and pepper on both sides. Then there are two cooking methods:
Oven - Place fillets on a greased baking sheet. Bake 400 until cooked through, about 11 to 15 minutes. Chill through in fridge.
Stovetop - Heat 1 Tbsp olive oil in a 12-inch skillet over medium-high heat. Sear salmon on both sides until cooked through, about 3 to 4 minutes per side. Chill through in fridge.
Nutrition estimate is just for salmon salad does not include serving suggestions. Recipe makes about 3 1/4 cups salad.