Almost all salmon is served hot unless you’re eating sushi! But poached salmon served chilled is just delicious. It’s great to keep in the fridge for a few days and grab as an easy lunch, and it’s perfect to add as a protein salad topper!
In this recipe, I poach salmon and shred it, similar to a tuna salad. But instead of loading this salad with mayo, it’s full of lemony fresh cut veggies, dill, and a dash of sherry wine vinegar which is delicately acidic and slightly sweet.
Since poaching means basically cooking in liquid, the salmon turns out so tender and moist, and is more forgiving to slight overcooking (I know – salmon is hard to cook perfectly!).
Eat this salad alone as a healthy lunch or dinner, or in lettuce wraps!
Makes: for 2 people for dinner
Prep time: 40 minutes (including 20 minute refrigeration time)
Cook time: 20 minutes
Total time: 1 hour
The Ingredients
1-pound salmon
3 medium celery stalks, including some leaves
3 pickling cucumbers, cut in half moons
1 small red onion, cut in shavings
3 medium radishes, cut in thin slices
1 tablespoon capers, drained
2 tablespoons dill, roughly chopped
1 ½ lemons
1 teaspoon sherry wine vinegar (or sub red wine vinegar)
Bibb lettuce (or romaine) for wraps
Extra virgin olive oil
Salt and pepper
The Steps
Preheat oven to 375 degrees. Place salmon in a glass pan (I use an 8×8” pan). Squeeze half of a lemon over the salmon, and then add water to the pan until salmon is just submerged. Place pan in oven for 20-25 minutes until salmon is opaque and a bit flaky in the middle. When salmon is cooked, immediately remove salmon from water and move to another dish. Chill salmon uncovered in the fridge for at least 30 minutes (or longer if you’re busy!).
In a large bowl, add celery, cucumber, radish, red onion, and capers. Once salmon is chilled, use two forks to chunk up and shred salmon, discarding the salmon skin. Add salmon to veggie bowl. Toss with a large spoon. Add a drizzle of olive oil, the juice of about ¾ of a lemon (or more to taste), sherry wine vinegar, salt and pepper, and dill. Toss again until combined.
Serve as a salad alone or in Bibb lettuce wraps!
The Steps with Pictures
Preheat oven to 375 degrees. Place salmon in a glass pan (I use an 8×8” pan). Squeeze half of a lemon over the salmon, and then add water to the pan until salmon is just submerged. Place pan in oven for 20-25 minutes until salmon is opaque and a bit flaky in the middle. When salmon is cooked, immediately remove salmon from water and move to another dish. Chill salmon uncovered in the fridge for at least 30 minutes (or longer if you’re busy!).
In a large bowl, add celery, cucumber, radish, red onion, and capers.
Once salmon is chilled, use two forks to chunk up and shred salmon, discarding the salmon skin.
Add salmon to veggie bowl. Toss with a large spoon. Add a drizzle of olive oil, the juice of about ¾ of a lemon (or more to taste), sherry wine vinegar, salt and pepper, and dill. Toss again until combined.
Serve as a salad alone or in Bibb lettuce wraps!
I can’t wait to make this!