The Northwest Salmon Salad is a delightful and refreshing dish that showcases the flavors of the Pacific Northwest. It features tender baked salmon, crisp lettuce, vibrant fruits, and a tangy cucumber-dill dressing. This salad is not only visually appealing but also packed with nutritious ingredients that make it a satisfying and healthy meal option.
The Pacific Northwest region of the United States is renowned for its abundant seafood, including salmon. Salmon has been a staple food for the indigenous people of the region for centuries, playing a significant role in their culture and cuisine. The Northwest Salmon Salad draws inspiration from the local flavors and ingredients of the Pacific Northwest, combining the rich flavors of salmon with fresh produce and aromatic herbs.
Whether enjoyed on a sunny summer day or as a comforting meal during cooler seasons, the Northwest Salmon Salad is a testament to the region’s commitment to fresh, seasonal ingredients and its appreciation for the natural beauty that surrounds it. It is a culinary journey through the Pacific Northwest, inviting you to savor the flavors and immerse yourself in the rich cultural tapestry that defines this remarkable corner of the world.
PREP: 45 MIN.
MAKES: 4 SERVINGS
INGREDIENTS
- 1 salmon fillet (1 pound)
- ½ teaspoon salt
- ½ teaspoon plus ⅛ teaspoon coarsely ground pepper, divided
- 2 tablespoons lemon juice, divided
- 4 fresh dill sprigs
- 1 cup chopped peeled cucumber
- ½ cup reduced-fat sour cream
- ¼ cup finely chopped sweet red pepper
- ¼ cup snipped fresh dill
- 3 tablespoons capers, drained
- 8 cups torn Bibb lettuce
- 1 medium peach, peeled and sliced
- ¼ cup chopped hazelnuts
- ¼ cup fresh blueberries
- 4 thin slices red onion, separated into rings
INSTRUCTIONS
- Preheat the oven to 425°F (220°C). Place the salmon fillet on a greased baking sheet. Sprinkle it with salt and ½ teaspoon of coarsely ground pepper. Drizzle 1 tablespoon of lemon juice over the salmon, and top it with the fresh dill sprigs.
- Bake the salmon, uncovered, in the preheated oven for 15-18 minutes or until it flakes easily with a fork. Once cooked, carefully flake the salmon into large pieces.
- In a small bowl, combine the chopped cucumber, reduced-fat sour cream, finely chopped sweet red pepper, snipped fresh dill, capers, remaining ⅛ teaspoon of coarsely ground pepper, and the remaining tablespoon of lemon juice. Mix well to make the cucumber-dill dressing.
- Divide the torn Bibb lettuce among four plates. Arrange the sliced peach, chopped hazelnuts, fresh blueberries, and red onion rings on top of the lettuce. Add the flaked salmon to each plate.
- Serve the Northwest Salmon Salad with the prepared cucumber-dill dressing on the side or drizzled over the salad.
Enjoy the delightful combination of flavors and textures in this Northwest-inspired salad, which showcases the natural goodness of salmon and fresh produce from the region.
