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Northwest Salmon Salad

 Northwest Salmon Salad
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
4 ServingsPrep: 45 min.


  • 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


  • 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,

2 of 2

Northwest Salmon Salad (continued)

Directions (continued)

  • 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.
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.
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