Northwest Salmon Salad Recipe

4.5 4 7
Northwest Salmon Salad Recipe
Northwest Salmon Salad Recipe photo by Taste of Home
Publisher Photo

Northwest Salmon Salad Recipe

Read Reviews
4.5 4 7
Publisher Photo
I love that I can use my favorite Northwest ingredients—fresh salmon, blueberries and hazelnuts—all in one recipe. The salmon and sour cream dressing are just as scrumptious in a sandwich. —Davis Clevenger, Dexter, Oregon
MAKES:
4 servings
TOTAL TIME:
Prep: 45 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 45 min.

Ingredients

  • 1 salmon fillet (1 pound)
  • 1/2 teaspoon salt
  • 1/2 teaspoon plus 1/8 teaspoon coarsely ground pepper, divided
  • 2 tablespoons lemon juice, divided
  • 4 fresh dill sprigs
  • 1 cup chopped peeled cucumber
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup finely chopped sweet red pepper
  • 1/4 cup snipped fresh dill
  • 3 tablespoons capers, drained
  • 8 cups torn Bibb lettuce
  • 1 medium peach, peeled and sliced
  • 1/4 cup chopped hazelnuts
  • 1/4 cup fresh blueberries
  • 4 thin slices red onion, separated into rings

Directions

Place salmon on a greased baking sheet; sprinkle with salt and 1/2 teaspoon pepper. Drizzle with 1 tablespoon lemon juice; top with dill sprigs.
Bake, uncovered, at 425° for 15-18 minutes or until fish flakes easily with a fork. Flake salmon into large pieces.
In a small bowl, combine the cucumber, sour cream, red pepper, snipped dill, capers and remaining pepper and lemon juice.
Divide lettuce among four plates. Top with peach, hazelnuts, blueberries, onion and salmon. Serve with dressing. Yield: 4 servings.
Originally published as Northwest Salmon Salad in Taste of Home June/July 2011, p61

Nutritional Facts

1 serving: 305 calories, 18g fat (4g saturated fat), 67mg cholesterol, 571mg sodium, 13g carbohydrate (7g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.

  • 1 salmon fillet (1 pound)
  • 1/2 teaspoon salt
  • 1/2 teaspoon plus 1/8 teaspoon coarsely ground pepper, divided
  • 2 tablespoons lemon juice, divided
  • 4 fresh dill sprigs
  • 1 cup chopped peeled cucumber
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup finely chopped sweet red pepper
  • 1/4 cup snipped fresh dill
  • 3 tablespoons capers, drained
  • 8 cups torn Bibb lettuce
  • 1 medium peach, peeled and sliced
  • 1/4 cup chopped hazelnuts
  • 1/4 cup fresh blueberries
  • 4 thin slices red onion, separated into rings
  1. Place salmon on a greased baking sheet; sprinkle with salt and 1/2 teaspoon pepper. Drizzle with 1 tablespoon lemon juice; top with dill sprigs.
  2. Bake, uncovered, at 425° for 15-18 minutes or until fish flakes easily with a fork. Flake salmon into large pieces.
  3. In a small bowl, combine the cucumber, sour cream, red pepper, snipped dill, capers and remaining pepper and lemon juice.
  4. Divide lettuce among four plates. Top with peach, hazelnuts, blueberries, onion and salmon. Serve with dressing. Yield: 4 servings.
Originally published as Northwest Salmon Salad in Taste of Home June/July 2011, p61

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Reviews forNorthwest Salmon Salad

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Orbs User ID: 7287623 254669
Reviewed Sep. 26, 2016

"I used cashew pieces instead of hazelnuts and added shredded carrots for color. Delicious. Thank you, Elda, for sharing this recipe."

MY REVIEW
Granmom3 User ID: 5492168 193035
Reviewed Jul. 26, 2013

"this is yummy! I left out the capers tho. A great meal on a hot summer day."

MY REVIEW
mehalv User ID: 4612167 150038
Reviewed Jun. 25, 2012

"I made this salad exactly as written (except for using walnuts in place of difficult-to-find hazelnuts) and it was an amazing summer dinner!"

MY REVIEW
williamsegraves User ID: 3296408 191411
Reviewed Jun. 2, 2011

"This was a very light and very refreshing salad. The fruits mixed very well with the salmon and other ingredients. The dressing needed a little more of a kick so we will experiment with that in the future. Overall a fantastic spring/summer salad!"

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