Pink Salmon Salad
Recipe by Rosee Qualls
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!
- 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
- 1 small shallot
- 2 Tbsp horseradish
- 1-2 garlic cloves; grated or minced
- 1 lemon; juiced and zested
- 3 Tbsp. extra-virgin olive oil
- Flaky Sea salt
- 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.
- Roast salmon until flesh flakes in the thickest part of the fillet with pressed gently, 30–35 minutes. Set aside to cool.
- 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.
- 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.