Broiled Salmon Salad with Lemon and Herb Dressing

Estee Kafra Estee Kafra
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The medley of flavors in this salad is outstanding, as is the beautiful presentation. I like the way the marinade is used both for the fish itself and then doubles as the salad dressing. It can be served in one bowl in the middle of the table or dished out in individual portions. It looks and tastes great and can make a few pieces of salmon go a long way.

1h 30m 7-8
Easy Pescatarian Gluten Free Passover Parve

Contains: Tree nuts

Directions

Prepare the Broiled Salmon Salad with Lemon and Herb Dressing

  1. Combine ingredients for the dressing and shake well.

  2. Place salmon fillets in a shallow baking pan; pour half the dressing over them.

  3. Cover and refrigerate one hour, turning once.

  4. Place green cabbage, mango, carrot, red pepper, and parsley in a bowl and combine with the other half of dressing, tossing gently.

  5. Pour the dressing/marinade out of the salmon dish and discard it.

  6. Preheat broiler. Broil salmon four inches from heat (with electric oven door partially opened) for five to six minutes or until fish surface is lightly browned.

  7. Allow to cool.

  8. Toast almonds in the oven (or fry in a pan over medium heat) until slightly browned. Store in airtight container.

To Serve

  1. Arrange salad greens and marinated vegetables on a serving dish.

  2. Top with salmon pieces and cherry tomato halves and sprinkle with toasted almonds.

  3. Drizzle remaining dressing over salad. Toss and serve.

Tips:
This also tastes good if you replace the lemon juice with lime juice.

Notes:
This recipe image was generated using AI.

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