Chilled Salmon Salad
Preparation
20 MIN
Cooking
10 MIN
Chilling
1 H
Servings
6

Chilled Salmon Salad

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

  1. 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

  1. In a bowl, combine the lime juice, oil, zucchini and jalapeno. Season with salt and pepper.
  2. 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

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