Salmon Spinach Salad Tips
What types of salmon fillet should you put on a spinach salad?
Almost all types of salmon
pair wonderfully with a spinach salad. Atlantic or farm-raised salmon offers a delicate, mild character, while coho salmon has a similar flavor but a firmer texture. For a richer, more buttery flavor, look to king (chinook) salmon. Or, if you’re looking to add vibrant color to the salad, opt for sockeye salmon. Regardless of the type, we suggest using skinless salmon fillets for this recipe because the skin will not crisp up under the broiler. However, if you already have a skin-on fillet, it's easy enough to remove the skin after cooking.
What else can you put on salmon spinach salad?
Almost anything can go on a salmon spinach salad, so feel free to customize it according to your preferences. Instead of walnuts, try slivered almonds, candied pecans
or chopped pistachios. Fruit is also an excellent addition, whether you use dried fruit (think: currants or blueberries) or fresh, like apples or pears. Or try adding cheese to enhance the salad’s richness. Goat cheese pairs exceptionally well with spinach, while feta’s salty and briny flavor complements salmon beautifully. Don’t be afraid to experiment!
Can you eat salmon cold on a salad?
We love how warm salmon wilts the spinach in this recipe, but cold salmon also tastes fantastic. When served cold, salmon retains a firmer texture that flakes easily into moist, tender bites. While the flavor may be milder than warm salmon, cold salmon can still hold up to this salad’s bold flavors. Leftovers from your favorite easy salmon recipes
are perfectly safe to serve cold as long as the salmon is cooked through.
—Lindsay Mattison, Taste of Home Contributing Writer
1 serving: 265 calories, 18g fat (3g saturated fat), 43mg cholesterol, 261mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 18g protein. Diabetic Exchanges: 2 medium-fat meat, 2 fat, 1 vegetable.