Living in Phoenix, it is hot 9 months out of the year. I think the heat is one of the reasons I love salads so much. This lemony dill salmon salad was developed because I’ve been trying to find ways to use dill, an herb I’m new to using. Fresh dill has great flavor and it’s been fun finding foods it complements.
We are a salmon loving family, but as it gets hotter, the less I want hot food. I wanted to create something that still included salmon but wasn’t hot. This salad is the best of both worlds. It is light, refreshing, and filling. I used capers in this recipe versus pickles because it pairs well with dill. They are a little pickle-y (is that even a word? It is now!) flavor but also a little like green olives. It adds depth of flavor that I just love.
For an added nutritional punch, I put this on a bed of baby greens. Can’t ever have enought dark leafy greens!
Other cold salad recipes:
- Curried Chicken Salad
- Classic Chicken Salad
- Quinoa Shrimp Fiesta Salad
- Summer Salad with Strawberries, Mango, and Avocado
- Fruit Salad with Lime and Mint
Cold Salmon Salad
- 1 lb cooked and cooled salmon or canned salmon
- 2 celery stalks finely diced
- 1/2 cup diced jicama
- 1/4 cup red onion
- 4 tbsp capers removed from juice
- 3 tbsp mayonnaise
- 1 juice from one lemon
- 4 sprigs fresh dill
- salt and pepper to taste
- Shred cooled salmon into small pieces.
- Finely dice celery, jicama, and red onion.
- Place everything into a medium sized mixing bowl.
- Add in capers, mayo, lemon juice and dill. Mix well.
- Taste before adding salt and pepper.