Hello delicious and healthy! My mom and I used to make a similar salad and we lovingly called it “The Kitchen Sink Salmon Salad.” We’d kinda toss in anything we found in the fridge that looked good! This is a robust salad that comes together super quickly and stays great for leftovers. Not a fan of salmon? Sub in grilled chicken, shrimp or another favorite protein. This is also fabulous as a vegetarian dish, omitting the meat or adding some tofu.
Mediterranean Salmon Salad
Servings: 4 servings
Ingredients
Salmon:
- 1 lb salmon
- Olive oil
- Kosher salt
- Pepper
- 1-2 Tbsp lemon juice
- 1/4 cup brown sugar
Salad:
- 3 cups mixed greens
- 2 cups baby arugula
- 1 1/2 cup English cucumber sliced
- 2 cups grape tomatoes halved
- 14 oz can garbanzo beans drained and rinsed
- 14 oz can artichoke hearts drained and quartered
- 1 cup radishes thinly sliced
- 4 oz feta cheese crumbled
Dressing:
- 3 cloves garlic minced
- 1 shallot minced
- 1/2 cup olive oil
- 1/4 cup verju or red wine vinegar
- 1 Tbsp dijon mustard
- 1 tsp honey
- Juice and zest of 1 lemon
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
To Serve:
- Fresh dill
- Fresh chives
Instructions
- Cut salmon into individual filets. Place on a baking sheet, covered with foil. Drizzle oil lightly over each filet (about 1-2 tsp on each). Drizzle lemon juice lightly over each filet (about 1 tsp on each). Season with kosher salt and pepper. Sprinkle brown sugar lightly over each filet (about 1 Tbsp on each). Broil on top rack of oven for 6-7 minutes.
- In a large bowl, combine all salad ingredients. Set aside.
- In a small bowl, whisk together the dressing ingredients. Taste and adjust seasoning as needed. If dressing is too thick, add a touch more olive oil or lemon juice. Add to salad. Don’t toss just yet.
- Remove salmon from oven and break up with a spatula. Add salmon to salad and toss.
- Plate and garnish with fresh herbs.
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