Chilled Salmon Salad

Name: Chilled Salmon Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 ½ lb (675 g) skinless salmon fillet, cut into 4 steaks; 2 tbsp (30 ml) olive oil; 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

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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 (p. 55)

Nut-free
Gluten-free
Egg-free

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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
- In a non-stick skillet over medium heat, cook the salmon in the oil for about 5 minutes or until still very pink in the centre, turning halfway through. Season with salt and pepper. Set aside on a plate. Refrigerate for 1 hour or until completely chilled.
Topping
- In a bowl, combine the lime juice, oil, zucchini and jalapeno. Season with salt and pepper.
- On a large serving plate, spread the sour cream. Flake the chilled salmon and place on the sour cream. Garnish with the zucchini topping and sprinkle with the dill.

Note from Ricardo

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

Chilled Salmon Salad

Categories

Ingredients

Salmon

Topping

Preparation

Salmon

Topping

Note from Ricardo

Personal Note