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[[ recipeID=recipe-8kqxu33oj, title=Pickle Salmon Salad ]]
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1 lb Small Potatoes
(yukon gold or dutch) 1 lb Salmon Fillets
1 Fennel Bulb
(reserve fronds) ⅓ cup
Grand Dill Pickles, cut in half 3 cups Spring Mix Salad Greens
finely sliced ¼ lb Parmigiano-Reggiano
Honeycup Mustard 1 Lemon, juiced
2 Tbsp Olive Oil
1 tsp Mayonaise
Salt & Pepper
Fill large pan with cold water and 1tsp salt. Cut your potatoes in half, add to cold water & turn heat to high bring to boil. Boil potatoes for 10 minutes or until just done.
Drain potatoes throughly spreading out on a paper towel lined tray until cooled. Set aside.
Preheat oven to 425ºF, line a baking tray with parhcment
Toss salmon fillets to coat with olive oil, salt & pepper to taste. Add to parchment lined tray & bake for 15 minutes. Remove from oven and let cool completely.
Using a potato peeler or mandolin to slice carrots & fennel bulb into ribbons. Add to large mixing bowl.
Add cooled potatoes, pickles, shallots & salad greens to the bowl and toss to mix.
Make the Dressing
Add mustard, olive oil, lemon juice, mayonnaise & salt/ pepper to small bowl. Whisk throughly until smooth & creamy.
Once Salmon has cooled, flake with a fork. Add to the bowl along with mixed salad greens and potatos.
Drizzle dressing over the mixture. Toss throughly to evenly coat.
With a knife cut thick slices of Parmigiano-Reggiano. Set aside.
Plate mixed salad evenly amongst plates. Sprinkle with sliced parmesan & chopped fennel fronds.
If you’re making this ahead, don’t add the salad leaves until the last minute or they’ll go soggy in the dressing. You can toss all other ingredients beforehand including the potatoes, reserving the greens until just before serving.