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Dill Pickle Salmon Salad

Prep Time20 minutes
Cook Time4 minutes
Total Time24 minutes
Course: dinner, light dinner, lunch
Cuisine: American
Keyword: atlantic salmon, avocado, cashews, dill pickles, fresh dill, garlic powder, gluten free, maple syrup, mixed lettuces, paprika, yellow mustard, za'atar
Servings: 2 people
Author: GFchow @ gfchow.com

Ingredients

Salmon

  • 3/4 lbs. salmon fillet skin descaled and diced into bite-sized pieces (skin can also be omitted, if desired)
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon garlic powder adjust more or less according to preference
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Za'atar optional

Salad

  • 4 cups mixed lettuce washed and dried (such as mixed field greens and butter lettuce and also some heartier lettuce like Little Gem, Kale, Radicchio)
  • 1/4 cup cashews toasted (6 mins) and then rough chopped (macadamia, pistachios and/or hazelnuts would also be delicious)
  • 1/2 cup dill pickles rough chopped (approximately 2-3 pickle spears)
  • 1 cucumber peeled and cut in half lengthwise and then cut into half-moons, if using persian cucumbers no need to peel
  • 1 avocado sliced thin
  • 1/4 cup fresh dill finely chopped

Dressing

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon yellow mustard (picnic mustard)
  • 1 tablespoon maple syrup the real stuff
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • Freshly ground pepper to taste
  • 1/2 lemon juiced

Instructions

  • Preheat broiler on high. Line a baking sheet with lightly greased foil.
  • Place the salmon in a medium-sized bowl with the olive oil, kosher salt, pepper, garlic powder, paprika and Za'atar (if using). Mix well until all salmon pieces are fully coated.
  • If possible place salmon pieces skin-side up on the baking sheet. Place baking sheet on the top rack. Cook salmon for 4-5 minutes. Salmon will be cooked through and the skin will be lightly crisped. Remove from the oven and set aside.

Salad Dressing

  • Place olive oil, yellow mustard, maple syrup, garlic powder, kosher salt and pepper, and fresh lemon juice in a small bowl or small jar. Whisk or shake until dressing ingredients are combined.

Assembly:

  • Place the lettuce on a large platter (or individual bowls). Then add the salmon bites, most of the cashews, dill pickles, cucumbers, avocado and half of the chopped dill to the lettuce. Next, spoon dressing over the salad. Lastly, top with the remaining cashews and dill.