Recipe Details

We've created an elegant, chilled salmon salad that's edibly accessorized by the health halo of yogurt.  Salmon and creamy mustard are a flavor match made in heaven!  We've gone ahead and topped on some additional tastes, textures and flavors: sesame sticks, pine nuts and roasted red peppers, for multi-textural flavor complexity, without overtaking the mild and tender salmon drizzled with the semi-sweet, Honey Mustard Yogurt Dressing.

For the Poached Salmon:

  1. Bring 2 quarts of water and 1/4 cup to Lawry's Citrus Herb Salt Free Seasoning to a boil.
  2. Place salmon fillets in water and allow water to come back to a simmer.
  3. Poach salmon for approximately 5 minutes until just barely medium.
  4. Pour off most of the water and add ice to cool salmon.

For the Assembly:

  1. For each order, plate 2 cups of greens, then top each salad with 1/3 cup of cucumber.
  2. Gently break up the salmon fillet and spread over the salad greens.
  3. Garnish with 1 Tablespoon each of pine nuts and sesame sticks and 2 Tablespoons each of roasted red peppers.
  4. Drizzle each salad with 3 Tablespoons of honey mustard yogurt dressing and serve with a lemon wedge. RECIPE >>

CHEF’s TIP!

This salad is also very nice with freshly sliced Fuji apples as a garnish and also when pureed into the honey mustard yogurt dressing.

For extra flavor, flake the salmon and toss in the honey mustard vinaigrette before garnishing the salad with it.

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