Red Meat Allergy Friendly Salmon Salad with Capers and Dill
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Learn more →Ingredients
4 servings
For the salmon
- 1 ½ lb salmon fillet, skin-on
- 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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