Anti Inflammatory Salmon Salad with Capers and Dill

Total time37 min

Prep time15 min

Cook time12 min

Anti Inflammatory Salmon Salad with Capers and Dill

Gently poached salmon flakes into big, tender chunks here, dressed with a bright turmeric-lemon vinaigrette that brings warmth and color without any heaviness. Crisp cucumber, peppery radish, and a generous handful of dill and chives keep every bite fresh and herbaceous, while briny capers add little bursts of flavor throughout. It all gets piled over a bed of mixed greens for a light, nourishing plate that feels as good as it tastes. Simple, whole ingredients and clean technique make this a smart choice for anyone building an anti-inflammatory rotation, and it comes together easily enough for a weeknight lunch or a light dinner. Finish with a squeeze of lemon and you've got a dish that's as vibrant on the plate as it is satisfying to eat.

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Ingredients

4 servings

For the salmon

1 ½ lb salmon fillet, skin-on
Aqua Star Salmon Pacific Wild Fillet Frozen - 1.25 Lb Trader Joe's Farm Raised Atlantic Salmon Fillets ALDI Fresh Atlantic Salmon Portion Blue Circle Norwegian Arctic Atlantic Salmon Trident Seafoods Wild Alaska Sockeye Salmon Fillet Portions
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4 cups water
½ tsp salt
2 bay leaves

For the dressing

3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
¼ tsp salt
¼ tsp ground turmeric

For the salad

2 tbsp capers, drained and rinsed
1 english cucumber, halved lengthwise and thinly sliced
4 radishes, thinly sliced
3 tbsp fresh dill, roughly chopped
2 tbsp fresh chives, thinly sliced

For serving

4 cups mixed greens
lemon wedges, for serving (optional)

Instructions

1
Combine the water, 1/2 tsp salt, and bay leaves in a medium saucepan and bring to a gentle simmer over medium heat. Slide the salmon fillet in skin-side down, reduce the heat to low, and poach until the salmon reaches 145°F (63°C) on an instant-read thermometer at the thickest part, about 10–12 minutes.
2
Transfer the salmon to a plate and let it rest for 10 minutes. Discard the poaching liquid and bay leaves. Once cool enough to handle, peel away and discard the skin, then flake the flesh into large chunks with a fork.

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