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Recipe by Michal Frischman

Salmon Salad Up A Notch

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Salmon Salad Up A Notch
Parve Parve
Medium Medium
8 Servings
Allergens

Contains

- Egg
1 Hour
Diets
- Pescatarian - Gluten Free - Low Carb

We’ve always been big fish people. In fact, my great-grandmother used to serve seven kinds of fish on special occasions (only very few cousins can name them all in the original Swiss). When I’m in the mood of some variety in my fish course, I love offering a salad like this one that takes your Shabbos table up a few levels.

Ingredients

Salmon Salad

  • 8 ounces (225 grams) arugula or mixed greens

  • 1 sweet potato, cubed

  • 2 peppers, cut in large dice

  • 1 red onion, cut in large dice

  • salt, to taste

  • pepper, to taste

  • 1 pound (450 grams) salmon

  • 1 tablespoon sunflower seeds

Dill Chive Dressing

  • 1/3 cup finely chopped chives or scallions

  • 1/4 cup finely chopped dill

  • 1 cup Gefen Mayonnaise

  • 1 tablespoon stone-ground honey mustard

Directions

Prepare the Dressing

1.

Combine ingredients for the dressing and set aside.

Roast the Vegetables

1.

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

2.

Spray a non-disposable baking sheet covered in Gefen Parchment (I use two one-eighth sheet trays for this) and arrange the vegetables in a single layer. Spray with cooking spray and season with salt and pepper.

3.

Roast for half an hour.

Prepare the Salmon

1.

Place salmon in a baking pan and spread two tablespoons or so of the dressing over it.

2.

Bake in the same oven for 17–22 minutes or until it flakes easily. Do not overcook.

Assemble

1.

Place the arugula in a salad bowl and mix with the remaining dressing.

2.

Add the roasted vegetables and sunflower seeds. Lightly toss so the vegetables stay intact.

3.

Flake the salmon over the top and serve.

Credits

Props and Styling by Goldie Stern
Photography by Felicia Perretti

Recipe tags

fish Michal Frischman roasted vegetables roasted veggies salmon Salmon Salad Shabbos
Salmon Salad Up A Notch

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