Salmon Salad With Fresh Salmon Wellplated Com

I always feel better about the week ahead when I’ve taken time to make myself a batch of Italian Tuna Salad or Chickpea Tuna Salad and stash it in the fridge. Creamy, protein-rich salads (this Greek Yogurt Chicken Salad is another favorite) are healthy, keep me full, and make lunch something to look forward to, instead of a weekday drag. After cooking a particularly large batch of Baked Salmon in Foil, I found myself with a hefty amount of leftover salmon and craving something new for lunch. Enter, Salmon Salad! This recipe takes the principle of tuna salad and Chicken Pasta Salad—lean protein meets creamy dressing meets all kinds of yummy, crunchy bits to liven things up—but swaps in flaked salmon, instead of tuna or chicken. With as often as we eat fresh salmon fillets as a main (sometimes twice a week as this list of easy salmon recipes can attest) and use canned salmon to make the Salmon Quinoa Cakes in my cookbook, I don’t know why it took me this long to make a creamy salad with salmon. I’m here for it now!

How to Make Salmon Salad

This salmon salad draws inspiration from a combo of classic Waldorf salad ingredients such as dill and nuts, with a touch of Mediterranean flair. It’s creamy, crunchy, filling, and fresh. You’ll love having it in your refrigerator too!

The Ingredients

Salmon. A fantastic source of protein, high in essential Omega-3s which help your heart and brain, and superbly scrumptious, salmon is a great “gateway” fish. For the best results and max health benefits, look for wild caught.

Greek Yogurt. This healthy salmon salad contains NO MAYONNAISE. Greek yogurt gives the same creaminess but is low in calorie and high in protein.Red Onion. For the right amount of bite and balance.Cucumber. For freshness and the crunch factor. I like English or mini cucumbers because you don’t need to peel them.Lemon. Its citrusy brightness helps the dressing sing.Cumin + Oregano. A surprising but sublime combo that makes the dressing a stand out.Dill + Cilantro. Fresh herbs are the move. They make the salad taste exciting and fresh. For a little kick, add a pinch of red pepper flakes.Feta Cheese. The creamy bits are a lovely contrast with the crunch of the cucumbers.Sliced Almonds. Nuttiness and crunch give the salad an additional layer of flavor, texture, and satisfaction.Currents or Raisins. My nod to the grapes in traditional Waldorf salad. They add a pleasant sweetness and yummy chewiness.

The Directions

How to Serve Salmon Salad

As a Sandwich. Pile this salad onto your favorite bread and enjoy a scrumptious salmon salad sandwich. (Salmon salad with avocado on bread would be especially tasty!)In Lettuce Wraps. Keep things light and healthy by serving this salad inside lettuce cups, use a lettuce leaf like romaine lettuce or bibb lettuce leaves.Over Greens. For a more traditional salad, pile this recipe on top of a bed of greens. With Crackers. Give snack time a major upgrade by serving this salmon salad with crackers (these Ranch Crackers are divine).With Grains. For a more filling meal, I love serving this salad over a bed of couscous or quinoa. (This Moroccan Couscous would be delish! Or, try this Quinoa Chickpea Salad)

How to Store Salmon Salad

To Store. Refrigerate salad in an airtight storage container. Salmon salad will last 3 days in the fridge.

Recommended Tools to Make this Recipe

Baking Dish. An essential kitchen tool. Pretty enough for serving.Parchment Paper. I love these precut sheets for convenience and easy clean up.Mixing Bowls. Easy to clean and you can always find the size you need.

This salmon salad is bright, special, and will make you look forward to lunch any day that it graces your refrigerator.