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.

Ready in
2 h
4
Servings
2393
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:

  • 4 6-ounce skin-on salmon fillets
  • 4 Cups olive oil
  • 1 shallot, thinly sliced
  • 1 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.

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.

Nutritional Facts

Total Fat
243g
100%
Sugar
17g
N/A
Saturated Fat
37g
100%
Cholesterol
103mg
34%
Protein
41g
82%
Carbs
20g
7%
Vitamin A
75µg
8%
Vitamin B12
5µg
92%
Vitamin B6
1mg
59%
Vitamin C
21mg
35%
Vitamin E
37mg
100%
Vitamin K
154µg
100%
Calcium
89mg
9%
Fiber
1g
5%
Folate (food)
62µg
N/A
Folate equivalent (total)
62µg
15%
Iron
2mg
14%
Magnesium
55mg
14%
Monounsaturated
164g
N/A
Niacin (B3)
15mg
75%
Phosphorus
428mg
61%
Polyunsaturated
29g
N/A
Potassium
753mg
22%
Riboflavin (B2)
0.3mg
17.5%
Sodium
1226mg
51%
Sugars, added
13g
N/A
Thiamin (B1)
0.4mg
25.5%
Zinc
0.8mg
5.2%