Description
A vibrant and refreshing Celebration Salmon Salad featuring hot smoked salmon, quick pickled onions, marinated kale, fresh seasonal fruits, and a creamy yoghurt ranch dressing. This salad is perfect for festive gatherings or a light, nutritious meal bursting with flavor and texture.
Ingredients
Salmon
- 500g / 1 lb hot smoked salmon, store bought, any flavour
Quick Pickled Onion
- 1 small red onion, halved then finely sliced
- 1 cup (250 ml) apple cider vinegar
- 1 tsp salt
- 2 tsp white sugar
Yoghurt Ranch Dressing
- 2 cups Greek yoghurt, full fat recommended
- 3 tbsp extra virgin olive oil
- 1 garlic clove, minced
- 1/4 cup fresh chives, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 tsp white sugar
- 3 tbsp lemon juice
Marinated Kale
- 4 cups (packed) kale, torn into bite size pieces
- 2 tsp extra virgin olive oil
- Pinch of salt
Salad
- 2 pieces fruit – nectarines, peaches, grapefruit or blood oranges (ripe and juicy)
- 10 cups cos lettuce / romaine, torn or cut into bite size pieces
- 1 small fennel, shaved (0.5 mm / 1/5″ thickness) or finely sliced
- 1 handful snow pea sprouts (optional)
- 3/4 cup (75g) parmesan, shredded
Instructions
- Flake Salmon: Use two forks to gently flake the hot smoked salmon into large chunks, avoiding over-breaking the fish to maintain texture and visual appeal.
- Prepare Dressing: In a bowl, combine Greek yoghurt, olive oil, minced garlic, chopped chives, dill, onion powder, garlic powder, salt, black pepper, white sugar, and lemon juice. Mix thoroughly and adjust olive oil and lemon juice to taste. Let the dressing sit for 20 minutes to develop flavors.
- Pickle Onions: Toss the finely sliced red onion with apple cider vinegar, salt, and sugar. Set aside for at least 1 hour or until the onions soften and develop a tangy flavor. If short on time, ensure the onion is sliced thinly to speed pickling. Drain before using.
- Marinate Kale: Place kale in a large bowl, drizzle with olive oil, and sprinkle with a pinch of salt. Massage the oil into the kale leaves thoroughly with your fingers until softened, about 30 minutes. This softens the kale and reduces bitterness.
- Slice Fruit: For nectarines or peaches, halve and then thinly slice. For grapefruit or blood oranges, segment the fruit as shown in the recipe video, squeezing remaining juice out of membranes to mix into the dressing for added flavor.
- Assemble Salad: In a large bowl, combine the lettuce, marinated kale, shaved fennel, and half of the pickled onions. Drizzle with about 1 cup of the yoghurt ranch dressing and sprinkle 1/3 cup of parmesan cheese. Toss well to coat evenly. Taste and adjust seasoning with more parmesan, salt, or dressing as desired.
- Layer Salad: On a serving platter, pile half of the dressed lettuce mixture. Top with half of the flaked salmon and half of the sliced fruit. Scatter over some of the pickled onions.
- Repeat Layering: Add the remaining dressed lettuce, followed by the rest of the salmon and fruit. Scatter additional pickled onions if desired.
- Finish and Serve: Drizzle the salad with remaining dressing (some may be left for serving on the side). Sprinkle leftover parmesan cheese and scatter snow pea sprouts over the top if using. Serve immediately and let everyone help themselves!
Notes
- Note 1: Use store-bought hot smoked salmon available in various flavors depending on preference.
- Note 2: Massaging kale softens its tough texture and mellows bitterness, making it more enjoyable in salads.
- Note 3: Romaine or cos lettuce adds crunch and freshness to the salad.
- Note 4: Parmesan cheese adds a salty and nutty taste that complements the creamy dressing and smoky salmon.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook assembly
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 60 mg
