Paleo Salmon Salad with Capers and Dill

Total time37 min

Prep time15 min

Cook time12 min

Gently poached salmon, flaked into big tender chunks, is the star here, and it's tossed with briny capers, crisp cucumber, and peppery radish for a salad that's as fresh as it is satisfying. The dressing is nothing more than olive oil, lemon juice and zest, and a pinch of turmeric whisked together, so every bite stays bright and clean without any heaviness. Fresh dill and chives bring a fragrant, herby lift that plays perfectly against the richness of the fish. Piled over a bed of mixed greens with a lemon wedge on the side, this is whole-food eating at its simplest and most vibrant. It's a naturally great fit for a Paleo table, no elaborate cooking skills required — just a gentle poach, a quick whisk, and a toss.

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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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