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Introduction:
If you're looking for a fresh, light, and nutritious dish that’s packed with flavor, look no further than the Salmon and Cucumber Salad. This easy-to-make recipe combines the rich, omega-3-packed goodness of salmon with the cool, crisp crunch of cucumber, creating a perfect balance of taste and texture. Whether you're preparing it for a quick lunch, a picnic, or a light dinner, this salad is sure to impress with its refreshing taste and vibrant colors. Plus, it’s versatile and can be customized to suit a variety of dietary preferences.
Ingredients:
2 salmon fillets (around 6 oz each)
1 medium cucumber, thinly sliced
1/2 red onion, thinly sliced
1 cup cherry tomatoes, halved
1 avocado, diced
1 tablespoon olive oil (for grilling)
Salt and pepper, to taste
Fresh dill or parsley, for garnish
For the dressing:
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
Salt and pepper, to taste
Directions:
Prepare the Salmon: Preheat your grill or skillet over medium heat. Brush the salmon fillets with olive oil and season with salt and pepper. Grill or pan-sear the fillets for about 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork. Once cooked, remove from heat and let the salmon rest for a few minutes before breaking it into large chunks.
Prepare the Vegetables: While the salmon is cooking, thinly slice the cucumber and red onion. Halve the cherry tomatoes and dice the avocado. Set these aside in a large mixing bowl.
Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (or maple syrup), and salt and pepper until fully combined.
Assemble the Salad: Once the salmon has rested, gently break it into bite-sized pieces and add it to the mixing bowl with the vegetables. Drizzle the dressing over the top and toss everything gently to combine, ensuring the salmon and veggies are coated evenly.
Garnish and Serve: Garnish with fresh dill or parsley for an extra burst of flavor. Serve immediately and enjoy!
Serving and Storage Tips:
Serving: This salad is perfect as a light main dish or as a side to complement your dinner. Serve it chilled or at room temperature, depending on your preference. It pairs wonderfully with a crisp white wine or a refreshing sparkling water.
Storage: Store any leftover salad in an airtight container in the refrigerator for up to 1-2 days. Keep the dressing separate until ready to serve to prevent the salad from becoming soggy.
Variations:
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