Salmon Salad With Herb Vinaigrette

This Salmon Salad with Herb Vinaigrette features flaky wild salmon, crisp spring vegetables, and tender potatoes, all drizzled with a bright, herbaceous vinaigrette made with parsley, dill, garlic, and honey. It’s a fresh, colorful, and wholesome salad ideal for lunch, dinner, or entertaining.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

Vinaigrette

½ cup extra-virgin olive oil

3 tablespoons red wine vinegar

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh dill

1 tablespoon honey

2 cloves garlic, minced

½ teaspoon coarse kosher salt

½ teaspoon ground black pepper

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Salad

1 pound tiny Yukon gold and/or red potatoes

1 pound fresh green beans

1 pound asparagus spears, trimmed

1 pound wild salmon filet, about ¾ inch thick

Extra-virgin olive oil for drizzling on salmon

Fine sea salt, to taste

2 cups torn butterhead lettuce

1 bunch radishes, trimmed and halved or quartered

4 carrots, peeled and spiralized

¼ cup capers, drained

¼ cup chopped fresh dill

Directions

For vinaigrette, in a medium bowl whisk together vinaigrette ingredients until well combined; set aside.
For salad, in a large saucepan cook potatoes in boiling salted water 10 to 12 minutes or until fork tender. Using a slotted spoon, transfer potatoes to a colander and rinse under very cold water to stop cooking. Transfer to a large bowl. Drizzle with 2 tablespoons vinaigrette; toss to coat. Set potatoes aside at room temperature.
Add beans to the boiling water in saucepan; cook 2 to 3 minutes or until crisp-tender. Using the slotted spoon, transfer to colander and rinse under cold water. Remove from colander and set aside. Add asparagus to the boiling water; cook 2 to 3 minutes or until crisp-tender. Drain in colander and rinse under cold water. Chill beans and asparagus in refrigerator.
In a large sauté pan bring 1½ to 2 inches of water just to boiling. Carefully add the salmon. Return just to boiling; reduce heat. Cover and gently simmer 4 to 8 minutes or until salmon flakes easily with a fork (145°F). Transfer salmon to a cutting board; lightly drizzle with olive oil. Season with sea salt. Break salmon into bite-size pieces; discard skin.
To serve, on a large platter arrange lettuce, potatoes, beans, asparagus, salmon, radishes and spiralized carrots. Drizzle with remaining vinaigrette; top with capers and chopped dill. Season to taste with additional sea salt.