Chilled Salmon Salad

Chilled Salmon Salad

  • Preparation 20 min
  • Cooking 10 min
  • Chilling 1 h
  • Servings 6

Buttery, flaky salmon gets a sophisticated twist with a fresh shot of dill, a little jalapeno heat and a cooling smear of sour cream.

Featured in RICARDO Magazine (SPRING 2016)
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Ingredients

  • Salmon

    • 1 ½ lb (675 g) skinless salmon fillet, cut into 4 steaks
    • 2 tbsp (30 ml) olive oil
  • Topping

    • 1 tbsp (15 ml) lime juice
    • 2 tbsp (30 ml) olive oil
    • 1 small zucchini, cut into small dice
    • 2 tsp seeded and finely chopped jalapeno pepper (about ½ pepper)
    • ¼ cup (60 ml) sour cream
    • 1 tbsp chopped fresh dill
    • Salt and pepper

Preparation

  • Salmon

  • Topping

Note from Ricardo

Serve with toasted bagels or a green salad for a complete but light meal.

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