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Fresh Herb Salmon Salad

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Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Servings 4 servings

Equipment

  • Large skillet
  • Digital Kitchen Scale
  • Large mixing bowl
  • Fine mesh strainer
  • Sharp chef's knife
  • Cutting board
  • Fork for Flaking
  • Citrus Juicer
  • Measuring cups and spoons

Ingredients
  

  • 1.5 pounds Fresh Salmon Fillets skin-on, about 680g
  • 2 tablespoons Extra Virgin Olive Oil divided
  • 1 teaspoon Sea Salt fine grain
  • 1/2 teaspoon Black Pepper freshly ground
  • 1 cup Cooked Quinoa cooled, about 185g
  • 4 cups Mixed Greens baby spinach and arugula, about 120g
  • 1 large English Cucumber diced, about 300g
  • 2 medium Roma Tomatoes diced, seeds removed
  • 1/4 cup Red Onion finely diced, about 40g
  • 1/4 cup Fresh Dill chopped
  • 2 tablespoons Fresh Chives chopped
  • 1 large Ripe Avocado about 200g
  • 3 tablespoons Fresh Lemon Juice from 1 large lemon
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Dijon Mustard whole grain preferred
  • 1 clove Garlic minced
  • 1/2 teaspoon Sea Salt or to taste

Instructions
 

  • Pat salmon fillets completely dry with paper towels. Season both sides evenly with salt and pepper, allowing seasoning to rest for 5 minutes at room temperature.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When oil shimmers, carefully place salmon skin-side up in the pan. Cook for 4-5 minutes without moving until golden crust forms.
  • Flip salmon carefully and cook another 3-4 minutes for medium doneness (internal temperature 145°F/63°C). Remove from heat and let cool for 10 minutes.
  • Remove skin and flake salmon into bite-sized chunks using a fork. Discard any bones and set flaked salmon aside to cool completely.
  • In a large mixing bowl, mash the avocado until smooth and creamy using a fork or potato masher.
  • Whisk in fresh lemon juice, olive oil, Dijon mustard, minced garlic, and salt until well combined and creamy. Taste and adjust seasoning as needed.
  • Add cooled quinoa to the avocado dressing and toss gently to coat evenly.
  • Fold in mixed greens, diced cucumber, tomatoes, red onion, fresh dill, and chives until well distributed.
  • Gently fold in the flaked salmon, being careful not to break it up too much. Toss lightly to combine all ingredients.
  • Taste and adjust seasoning with additional lemon juice, salt, or pepper as desired. Serve immediately for best texture and flavor.

Notes

SALMON COOKING TIPS:
For perfectly cooked salmon, use a meat thermometer to check internal temperature reaches 145°F (63°C). The fish should flake easily and appear opaque throughout.
STORAGE:
Store assembled salad in refrigerator for up to 2 days in an airtight container. Add dressing just before serving to prevent wilting. Cooked salmon can be prepared up to 3 days ahead.
SCALING:
For 2 servings, halve all ingredients. For 6-8 servings, multiply by 1.5-2. Quinoa can be batch-cooked and stored in refrigerator for up to 5 days.
TROUBLESHOoting:
If avocado dressing seems too thick, thin with 1-2 tablespoons warm water. If salmon breaks apart too much during mixing, fold it in last and handle very gently.

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