Flakey Salmon Salad

Flakey Salmon Salad

from downshiftology.com
35 min

This salmon salad has it all - flaky baked salmon, red onion, radishes, celery, and herbs, tossed in a creamy lemony dressing. Watch how I make it in the video above!

Ingredients

  • 1 ¼ pounds salmon filet
  • ½ tablespoon olive oil
  • 1 teaspoon smoked paprika
  • kosher salt and freshly ground black pepper (to taste)
  • ⅓ cup mayonnaise
  • ½ lemon (zested and juiced (about ½ tablespoon of zest and 1 ½ tablespoons juice))
  • 2 teaspoons Dijon mustard
  • 1 garlic clove (minced)
  • kosher salt and freshly ground black pepper (to taste)
  • ½ small red onion (finely diced)
  • 3 large radishes (grated)
  • 2 stalks celery (small diced)
  • 2 tablespoons finely chopped fresh dill
  • 2 tablespoons finely chopped fresh chives

Directions

  1. 1

    Prep the salmon. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and place the salmon on top. Drizzle the salmon with olive oil and season with smoked paprika, salt, and pepper.

  2. 2

    Bake and flake the salmon. Bake the salmon for 16 to 18 minutes (depending on size and thickness), or until it flakes easily with a fork. Let it cool to room temperature, then flake the salmon into chunks and place in a bowl. Chill the flaked salmon for 5 to 10 minutes in the fridge.

  3. 3

    Dice the vegetables. Top the flaked salmon with the onion, radish, celery, dill, and chives.

  4. 4

    Make the dressing. In a separate small bowl make the dressing. Stir together the mayonnaise, lemon zest and juice, mustard, garlic, salt, and pepper.

  5. 5

    Stir it all together. Pour the dressing on top of the salad, and gently stir to combine.

  6. 6

    Serve the salmon salad chilled straight out of the bowl, on butter lettuce leaves, or as a sandwich or wrap.