Post by RQuam on Jun 2, 2023 20:21:06 GMT -5
The Alaskan salmon season has finally arrived and we are very happy. Time to enjoy fresh salmon rather than previously frozen...good but not the same. We picked up a package of Copper River salmon yesterday from Costco. Probably still a little pricey being early in the season bur we couldn't wait. Interesting that I won't pay that for beef steak but will for fresh salmon.
Anyway, we grilled a fillet yesterday and had some left over so it went in this Easy Chopped Salmon Salad from primaverakitchen.com/easy-chopped-salmon-salad/.
From the recipe: "This salmon salad recipe makes a main dish salad with chopped vegetables, flaky fish, and tangy citrus dressing. It has plenty of protein and healthy fats, so it’s nutritious and delicious! Make this for dinner tonight for as a lunch meal prep for the week!"
8 oz. salmon cooked and flaked* (if you don’t have salmon leftover, go to notes below the recipe instructions to know how to bake a salmon filet)
3 cups cucumber chopped
3 cups red bell peppers chopped
¾ cup red onions chopped
1 medium avocado chopped
4 cups lettuce chopped
1 tbsp fresh parsley chopped
FOR THE DRESSING
1.5 tablespoons freshly squeezed lemon juice
3 tbsp extra virgin olive oil
Salt and fresh ground black pepper to taste
In a large salad bowl, add the salmon, cucumber, red bell peppers, red onions, avocado and lettuce. Mix everything together until combined.
In a mason jar, pour the freshly squeezed lemon juice and olive oil. Add salt and pepper and whisk everything. Continue to whisk while streaming in the olive oil*.
Taste the dressing to check the seasoning and pour over the salad. Enjoy!
Anyway, we grilled a fillet yesterday and had some left over so it went in this Easy Chopped Salmon Salad from primaverakitchen.com/easy-chopped-salmon-salad/.
From the recipe: "This salmon salad recipe makes a main dish salad with chopped vegetables, flaky fish, and tangy citrus dressing. It has plenty of protein and healthy fats, so it’s nutritious and delicious! Make this for dinner tonight for as a lunch meal prep for the week!"
8 oz. salmon cooked and flaked* (if you don’t have salmon leftover, go to notes below the recipe instructions to know how to bake a salmon filet)
3 cups cucumber chopped
3 cups red bell peppers chopped
¾ cup red onions chopped
1 medium avocado chopped
4 cups lettuce chopped
1 tbsp fresh parsley chopped
FOR THE DRESSING
1.5 tablespoons freshly squeezed lemon juice
3 tbsp extra virgin olive oil
Salt and fresh ground black pepper to taste
In a large salad bowl, add the salmon, cucumber, red bell peppers, red onions, avocado and lettuce. Mix everything together until combined.
In a mason jar, pour the freshly squeezed lemon juice and olive oil. Add salt and pepper and whisk everything. Continue to whisk while streaming in the olive oil*.
Taste the dressing to check the seasoning and pour over the salad. Enjoy!
