Description
A light and satisfying salmon salad featuring flaky baked salmon, crisp vegetables, and a zesty cream dressing.
Ingredients
- 8–10 oz baked salmon fillet, cooled and flaked (about 225–285 g)
- 2–3 stalks celery, finely chopped
- 1 small red onion, finely diced
- 4–5 radishes, thinly sliced or finely chopped
- 2–3 tablespoons fresh herbs (dill, parsley, or chives), chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup cream (heavy cream or sour cream) or Greek yogurt
- 2–1 tablespoons fresh lemon juice
Instructions
- Flake the baked salmon into a medium bowl using two forks, ensuring to remove any bones.
- Chop the celery, red onion, radishes, and fresh herbs into small, uniform pieces, and add them to the bowl with the salmon.
- Whisk together the cream, lemon juice, salt, and black pepper until smooth in a separate bowl.
- Pour the dressing over the salmon and vegetables. Toss gently to coat evenly without breaking the salmon too much.
- Taste again and adjust seasoning if necessary. Serve chilled or let sit at room temperature for 10–15 minutes to let flavors meld.
Notes
This salad is versatile and can be served on toast, over greens, or stuffed into a pita. Make-ahead for perfect picnics.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American