Salmon Salad with Sweet and Spicy Tahini Dressing

  • Cooking and Prep: 30 m
  • Serves: 2
  • Contains:

Last but certainly not least of my recipe redos is this delicious salmon salad. You might be thinking, “Sarah, it’s a salmon salad. What’s the big deal?”


Well, let me explain to you the yumminess you’re missing out on if you don’t try this recipe.


First, this is not just any salmon salad. This salmon salad is drizzled with a slightly sweet and spicy tahini dressing that will make you drool and will have you using it way past this salad.


But the reason it’s a Recipe Redo and is worthy of its grand finale to this series is because you’re making the leftovers recipe before Shabbos is even over. This is my summer shalosh seudos meal every week. I think I make salmon for Friday night dinner just to eat this salad with the dressing.


If you’re worried about fleishig/milchig situations, keep that in mind when you are making and serving the salmon Friday night, and usually it’s not hard at all to keep it parve till you make this salad.

Ingredients (11)

Salmon Salad

Sweet and Spicy Tahini Dressing

Start Cooking

Prepare Sweet and Spicy Tahini Dressing

  1. Mix till smooth.

To Serve

  1. Assemble salad onto plates and then drizzle with tahini dressing. Dressing will last in the fridge for up to two weeks if tightly sealed.


I usually make loads of sautéed sugar snap peas (just with olive oil and salt in a pan for eight minutes) that we eat on Shabbos as snack. They go amazing with this recipe.


You can use any salmon you make for Shabbos as long as it’s not swimming in tomato sauce (and even then you can remove most of the sauce and still have a delicious salad).


I usually make teriyaki salmon in the summer or plain lemon herb salmon, or even buy the cold smoked salmon from Costco.


Photo by Sara Goldstein

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