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Food + Drink

Pink Salmon Salad


This is a refreshing and bright salad, perfect for the late spring, early summer, when the weather has started to warm up. Earthy, crunchy, with a little bite—it’s perfect for eating out on a patio or back porch.


Pink Salmon Salad



Recipe by Rosee Qualls
SERVES 2-4 

 

This is a refreshing and bright salad, perfect for the late spring, early summer, when the weather has started to warm up. Earthy, crunchy, with a little bite—it’s perfect for eating out on a patio or back porch. It has enough protein to be a meal on its own or served alongside something else. If you’re really in a summer mindset, try cooking the salmon over the grill! 

INGREDIENTS:
  • 1 lb wild salmon filet
  • 6 medium or 3 large beets; steamed, peeled, and diced into ½ inch cubes 
  • 1 c radishes; thinly sliced, cut into half-moons
  • ¼  medium red onion;  finely chopped
  • 1 Tbsp fresh rosemary; finely chopped
  • ¼ c dill; chopped
  • 1 Tbsp. capers
  • 1 c cooked quinoa 
  • 3 oz. arugula 
DRESSING:
  • 1 small shallot
  • 2 Tbsp horseradish 
  • 1-2  garlic cloves; grated or minced
  • 1 lemon; juiced and zested
  • 3 Tbsp. extra-virgin olive oil
  • Pepper
  • Flaky Sea salt

Directions

  1. Arrange a rack in center of oven; preheat to 300°. Pour 1 Tbsp. oil into the center of a rimmed baking sheet, then arrange 1 lb. salmon over oil. Season salmon all over with salt and pepper, then drizzle with another 1 Tbsp. oil.
  2. Roast salmon until flesh flakes in the thickest part of the fillet with pressed gently, 30–35 minutes. Set aside to cool.
  3. Time to make your dressing: While the salmon is cooking and/or cooling, peel and finely chop 1 shallot. Transfer to a small bowl.  Add remaining olive oil, lemon juice and zest, horseradish, garlic,  pepper, and 1 tsp. kosher salt to bowl with shallots; whisk and set dressing aside.
  4. In a large bowl, combine remaining ingredients and toss, adding the dressing last to allow the rest of the flavors to do their job first. Serve immediately.