Filed Under: Food, Lunch, Salmon

Chilled Salmon Salad

Something that tastes great and isn't too filling...salmon is perfect anytime.

April 15th, 2016

From Ricardo Magazine

A small dish with tons of flavour and perfect for lunch, dinner or a light snack.
Prep Time
20 Minutes
Cook Time
10 Minutes
  • Salmon
  • 1 ½ lb (675 g) skinless salmon fillet, cut into 4 steaks
  • 2 tbsp (30 ml) olive oil
  • Topping
  • 1 tbsp (15 ml) lime juice
  • 2 tbsp (30 ml) olive oil
  • 1 small zucchini, cut into small dice
  • 2 tsp seeded and finely chopped jalapeno pepper (about ½ pepper)
  • ¼ cup (60 ml) sour cream
  • 1 tbsp chopped fresh dill
  • Salt and pepper
  1. Salmon

  2. In a non-stick skillet over medium heat, cook the salmon in the oil for about 5 minutes or until still very pink in the centre, turning halfway through. Season with salt and pepper. Set aside on a plate. Refrigerate for 1 hour or until completely chilled.

  3. Topping

  4. In a bowl, combine the lime juice, oil, zucchini and jalapeno. Season with salt and pepper.

  5. On a large serving plate, spread the sour cream. Flake the chilled salmon and place on the sour cream. Garnish with the zucchini topping and sprinkle with the dill.

  6. Note: Serve with toasted bagels or a green salad for a complete but light meal.

Chilled Salmon Salad
Ricardo Magazine

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