Description
A fresh and vibrant Celebration Salmon Salad featuring hot smoked salmon, tangy pickled onions, marinated kale, crispy cos lettuce, and a creamy homemade yoghurt ranch dressing. Perfectly balanced with fresh herbs, juicy seasonal fruits, and shredded parmesan for a crowd-pleasing meal that’s easy to prepare in under an hour.
Ingredients
Scale
Salmon and Pickled Onions
- 500g / 1 lb hot smoked salmon, store bought, any flavour
- 1 small red onion, halved then finely sliced
- 1 cup (250 ml) apple cider vinegar (enough to just cover onion; substitute white wine vinegar)
- 1 tsp salt
- 2 tsp white sugar
Yoghurt Ranch Dressing
- 2 cups Greek yoghurt, full fat recommended
- 3 tbsp extra virgin olive oil
- 1 garlic clove, minced
- 1/4 cup fresh chives, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 tsp white sugar
- 3 tbsp lemon juice
Salad Greens and Toppings
- 4 cups (packed) kale, torn into bite size pieces
- 2 tsp extra virgin olive oil
- Pinch of salt
- 2 pieces fruit – choose from nectarines, peaches, grapefruit or blood oranges
- 10 cups cos lettuce / romaine, torn or cut into bite size pieces
- 1 small fennel, shaved (0.5 mm / 1/5″ thickness) or finely sliced
- 1 handful snow pea sprouts (optional)
- 3/4 cup (75g) parmesan, shredded
Instructions
- Flake Salmon: Use two forks to gently flake the hot smoked salmon into large chunks, ensuring the fish retains its texture and doesn’t become mushy.
- Make the Dressing: In a bowl, combine Greek yoghurt, extra virgin olive oil, minced garlic, chopped chives, chopped dill, onion powder, garlic powder, salt, black pepper, white sugar, and lemon juice. Mix well and let it sit for about 20 minutes to allow the flavors to meld and the dressing to thicken slightly.
- Pickle the Onions: Place the finely sliced red onion in a bowl, pour over the apple cider vinegar until the onion is just covered. Add salt and sugar, toss well to coat. Let the onions pickle for at least 1 hour or until softened. For a quicker pickle, slice the onions very thinly. Drain the onions before assembling the salad.
- Marinate the Kale: Put the torn kale into a large bowl. Drizzle with extra virgin olive oil and sprinkle with a pinch of salt. Using your fingers, massage the oil and salt into the kale leaves thoroughly to soften them. Set aside for about 30 minutes until the kale becomes tender and less bitter.
- Prepare Salad Base and Fruit: Tear or cut the cos lettuce into bite-sized pieces and place in a large salad bowl. Shave the fennel thinly and add it along with the optional snow pea sprouts. Peel and slice or segment the chosen fruits (nectarines, peaches, grapefruit, or blood oranges) into bite-sized pieces.
- Assemble the Salad: Combine the marinated kale, cos lettuce mixture, flaked salmon, pickled onions, and fruit in the large bowl. Toss gently to mix everything evenly, ensuring the salmon remains in large chunks. Drizzle the yoghurt ranch dressing over the salad and sprinkle with shredded parmesan. Give a final gentle toss or serve with dressing on the side as preferred.
Notes
- Note 1: Hot smoked salmon is used for a smoky flavor; any store-bought variety will work.
- Note 2: Massaging the kale softens its fibers and reduces bitterness, improving texture and taste.
- Note 3: Cos lettuce adds crispness and fresh crunch to the salad.
- Note 4: Parmesan adds a salty, nutty flavor that complements the dressing and salmon.
- For faster pickling, slice the onion as thinly as possible.
- Choose ripe, juicy fruits for the best flavor contrast in the salad.
