This Spring Salmon Salad Platter is a tribute to springtime ~ think Easter, Passover, Mother’s Day, or your closest companion’s shower. It’s a sound side of wild salmon served chilled over the prettiest spring themed greens and veggies.
The prospects are perpetual for this chilly salmon serving of mixed greens, you’re restricted exclusively by the size of your creative mind… and your platter.
I love to put myself out there in the kitchen, and servings of mixed greens can be an incredible imaginative outlet. This one is full on spring themed… snatch your greatest platter, ideally white, and consider it your fresh start. Set out a base layer of spring greens… infant lettuce, miniature greens, sprouts, and so forth At that point place your fundamental subject, the salmon, and edge it with vivid child veggies.
You know the stuff, it’s white and yucky. In any case, it’s simply coagulated protein known as egg whites, and it’s innocuous. It’s just a difficult when you’re making a unique show dish like this one. I brushed some of it away with a wet brush after my salmon emerged from the stove. You can likewise touch with paper towels. In case you’re truly troubled by it you can follow America’s Test Kitchen’s idea and speedy brackish water your salmon first. As indicated by them that helps a ton.
Spring events are ideal occasions to go hard and fast and serve a show salad like this one. One of my top picks are this Spring Salad with Eggs and Creamy Tarragon Dressing, the eggs settle on it an ideal decision for Easter. Also, my Pansy Salad or Chopped Salad with Spicy Tomato Vinaigrette would be a decent decision for a shower. My Fully Loaded Wedge Salad is a work of art of an alternate sort, even the folks go wild for that one.
- 2 lb side of wild salmon
- olive oil
- sea salt
yogurt dill dressing
- 1/3 cup full fat yogurt
- 1/3 cup mayonnaise
- 2 Tbsp lemon juice
- 1/2 cup fresh dill fronds, packed
- 1/2 tsp dried dill (this is optional but gives an extra punch of flavor)
- salt and fresh cracked pepper to taste
salad (the amounts are approximate)
- 4 cups fresh spring greens of your choice, I used a spring greens mix along with some microgreens.
- 1/4 small red onion, halved and thinly sliced
- 1/2 cup thinly sliced baby carrots
- 1/2 cup thinly sliced small cucumbers
- 1 handful sugar snap pea pods, sliced in half on the diagonal
- handful of baby asparagus stalks (I use them raw, but you can blanch in boiling water if you like them softer.)
- handful of cherry tomatoes (if you can find them on the vine, that’s nice)
- 8 radishes, trimmed and halved or quartered
- 1/2 fennel bulb, trimmed and sliced very thinly
- fresh dill fronds
- thinly sliced lemon, seeds removed
- edible flowers like pansies
- Preheat oven to 325F Line a baking sheet large enough for your fish with foil.
- Arrange your fish on the foil and brush with olive oil. Season lightly with sea salt. Bake for 30 minutes, then turn off the heat and let the fish sit in the oven for another 10 minutes, without opening the door. Remove the salmon and let cool, then chill until ready to serve.
- Make the dressing: add the yogurt, mayo, lemon, and both dills to a small food processor and process until smooth. Taste and season with salt and pepper. Add more lemon if necessary.
- When the fish is chilled, arrange your platter. Spread a layer of greens across the whole plate. Lay the salmon in the center. If the salmon is too large, trim a bit off the tail end with a sharp knife.
- Arrange the rest of the veggies around the salmon. I like to add some lemon slices to the top of the fish. Sprinkle the capers and dill over all. Tuck in a few pretty edible flowers if you have them.
- Serve the salmon asap after arranging your salad, along with the dressing on the side. The delicate spring greens will not last very long after arranging. If you must store it for a short while, wrap in plastic before refrigerating, and add the garnishes just before serving.
Calories: 266kcal | Carbohydrates: 8g | Protein: 25g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 164mg | Potassium: 960mg | Fiber: 3g | Sugar: 3g | Vitamin A: 10127IU | Vitamin C: 22mg | Calcium: 88mg | Iron: 3mg