Chilled Poached Salmon Salad with Honey-Yogurt Dressing

Chilled Poached Salmon Salad with Honey-Yogurt Dressing
Contributor
Chilled Poached Salmon Salad with Honey-Yogurt Dressing
National Honey Board
Chilled Poached Salmon Salad with Honey-Yogurt Dressing

Serve this simple salad with chilled salmon during the spring and summer, but it also can be served warm during the fall and winter. Sweeten up a yogurt-dill sauce with some honey.

4
Servings
3359
Calories Per Serving
Deliver Ingredients

Notes

Recipe Courtesy of Chef David Guas, Owner of Bayou Bakery, Coffee Bar & Eatery in Arlington, VA, for the National Honey Board.

Ingredients

For the salad:

  • 6-ounce skin-on salmon fillets
  • 4  Cups  olive oil
  • shallot, thinly sliced
  • lemon, thinly sliced
  • 6  Cups  arugula or baby mixed greens
  • Kosher salt

For the honey yogurt dressing:

  • 1  Cup  plain Greek yogurt
  • 3  Tablespoons  fresh dill, chopped
  • 3  Tablespoons  wildflower honey
  • 2  Teaspoons  lemon juice, fresh squeezed
  • 1  Teaspoon  kosher salt
  • 1  Teaspoon  lemon zest
  • ½  Teaspoon  Dijon mustard

Directions

For the salad:

Preheat oven to 200 degrees F.

Place the salmon fillets skin-side down in a 13-by-9-inch baking pan. Pour enough olive oil into pan to completely cover the salmon. Sprinkle with the sliced shallots and lemons, pressing them down to submerge them in the oil. Cover the pan tightly with foil; bake until firm to the touch, 30 to 35 minutes.

Allow to cool in the oil. Using a metal spatula, remove from the oil (reserving 1 tablespoon), cover and chill in the refrigerator for at least 30 to 45 minutes.

In a medium bowl toss the arugula, salt, and the reserved olive oil.

To serve, divide the greens among four plates. Top with the chilled salmon and coat each with ¼ cup of the honey-yogurt dressing. Serve immediately.

 

For the honey yogurt dressing:

In a medium bowl combine the yogurt, dill, honey, lemon juice, salt, lemon zest and mustard; whisk together. Cover and refrigerate if not using right away. You can make the honey-yogurt dressing a few days in advance if kept in airtight containers.

Nutritional Facts

Total Fat
273g
100%
Sugar
108g
100%
Saturated Fat
217g
100%
Cholesterol
7mg
2%
Carbohydrate, by difference
214g
100%
Protein
20g
43%
Vitamin A, RAE
1µg
0%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
23µg
26%
Calcium, Ca
160mg
16%
Choline, total
29mg
7%
Copper, Cu
1mg
0%
Fiber, total dietary
6g
24%
Fluoride, F
4µg
0%
Folate, total
239µg
60%
Iron, Fe
8mg
44%
Magnesium, Mg
56mg
18%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
332mg
47%
Riboflavin
1mg
91%
Selenium, Se
34µg
62%
Sodium, Na
1186mg
79%
Thiamin
2mg
100%
Water
64g
2%
Zinc, Zn
2mg
25%

Poached Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Poached Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

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