Salmon Salad
Prep : less than 30 min
Cook : less than 30 min
Difficulty : intermediate
Cost : under $50.00
Serves : 2 people
Prep : less than 30 minutes
Cook Time : 45 minutes
Serves : 6 people
Prep : less than 30 minutes
Cook Time : 45 minutes
Level of difficulty : intermediate
Cost : under $50.00
Serves : 6 people
Level of difficulty : intermediate
Cost : under $50.00
Level of difficulty : intermediate
Cost : under $50.00
Ingredients :
Protein
- 1 lb Salmon filet
Produce
- 1 Kosher dill pickle (whole/large)
- 2 Celery stalks
- 1-2 Lemons
- 1 Cucumber (optional)
Dairy
- 2/3 cup Mayonnaise
- Parmesan cheese for topping (optional)
Baking & Spices
- 1 tsp Cavender’s all purpose seasoning
- 1 tsp Paprika
- 1 tbsp Sage
- 3 tbsp Thyme
- Salt & Pepper to taste
Other
- 1 French bread baguette, or box of preferred crackers, or sandwich rolls
- 3 tbsp Rice wine vinegar
- 1-2 tbsp of Olive Oil
Kitchen Tools/Appliances (optional)
- Oven safe, Stainless Steal, Baking & Cooling racks (can purchase from @Spring Chef)
- One 18″ x 13″ Cookie sheet
- Kitchenaid mixer OR a mixing bowl
Preparation :
- To prepare the salmon filet :
- First, place baking sheet on flat surface.
- Second, place the baking & cooling racks inside of the baking sheet.
- Third, place the salmon filet on top of the baking & cooling racks.
- Mince Kosher dill pickle
- Mince celery stalks
- Slice lemons
- If French bread is purchased to make crostini’s, go ahead and slice for serving.
Directions :
- Step 1 : Preheat the oven to 350 degrees
- Step 2 : To season the salmon take the olive oil, salt, pepper and thyme (in that order) and cover both sides generously (regardless of skin on or off) . Once complete, take sliced lemons and place on top of the seasoned filet.
- Step 3 : To cook the salmon, place the baking sheet in the oven and bake for 30 minutes.
- Step 4 : To make the ‘salad,’ combine the following ingredients in one bowl : minced Kosher dill pickle, minced celery stalks, mayonnaise, rice vinegar, paprika, Cavender’s seasoning and sage.
- Step 5 : Once the salmon has finished baking, let it cool for 20 minutes.
- You can remove the wire racks from the baking sheet if you plan on making crostini’s. Refer to the next step.
- If your salmon filet has skin, remove it now after it has cooled.
- Once cool, pick up the filet and add it directly to the mixing bowl of ingredients from Step 4. Place aside for serving.
- Step 6 : To make the crostini’s, lay bread slices flat on a baking sheet. Season the tops with a drizzle of olive oil, salt and pepper. (Optional, you can also sprinkle parmesan cheese on top, before baking). Bake at 350 degrees for 15 minutes.
- Serve : as a dip or bite sized appetizer
- If dip, scoop salmon salad into a bowl, then place crostini’s on the side so guests can serve themselves.
- If bite sized, place crostini’s flat on a plate, top with a dollop of salmon salad (optional garnish with cucumber slice on top).
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