Back to Northwest Salmon Salad

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Northwest Salmon Salad Recipe

Northwest Salmon Salad Recipe

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 is just as scrumptious in a sandwich. —Elda Clevenger, Dexter, Oregon
TOTAL TIME: Prep: 45 min. YIELD:4 servings

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

  • 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.

Nutritional Facts

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

Reviews for Northwest Salmon Salad

Sort By :
MY REVIEW
Reviewed Jul. 26, 2013

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

MY REVIEW
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
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!"

Loading Image

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.