Easy salmon salad

This easy salmon salad recipe uses only a few ingredients that are super healthy Keto and paleo-friendly.

For this easy salmon salad recipe, I would actually go the extra mile and cure my own salmon.

It is extremely easy, cheaper than shop-bought and you can use it for many other things too.

Like blending it with some cream cheese and bit of fresh cream and chopped chives to make a delicious dip for vegetable crudites.

How to cure salmon

• 1,5kg skin on salmon pin bones removed(ask the fishmonger to do this for you)
• 150g coarse sea salt
• 150g brown sugar
• zest of 1 limes
• zest of 1 lemon
• zest of 1 orange
• 2g freshly ground black pepper

Mix together all the ingredients and cover the fish well with the mix. Cover, place in the fridge overnight and rinse the following day. Pat dry with a tea towel and store in an airtight container for up to 7 days in the fridge and 6 months tightly wrapped in the freezer.

Hopefully, you won't need to freeze it as it's super tasty when freshly cured. As mentioned before you could use this cured salmon for many other recipes and even just have it as is.

It's also amazing on a bit of toasted sourdough bread with a glass of bubbles for a simple summer weekend snack or champagne reception.

To make this easy salmon salad though we will also need to soft boil a few eggs and make a very simple anchovy mayonnaise.

How to cook the perfect soft boiled egg?

• Use medium to large chicken eggs
• Start with boiling water
• When the water boils carefully lower the eggs into the water using a spoon.
• If the eggs are from the fridge then set a timer to 6 minutes.
• If the eggs are room temperature set a timer to 5 minutes.
• When the timer goes off, remove the eggs and place under cold running water or a bowl of ice water to stop them from cooking further.
• When the eggs have chilled down a bit(2 minutes), peel them and set aside.

How to make quick anchovy mayonnaise?

• For simplicity, we will use store-bought Heinz real mayonnaise.
• With a hand-held blender blend up 100g mayonnaise, 10g anchovies, and 20g water.
• Reserve till needed and keep refrigerated for up to one week.

Now that we have the main components for our salad we can go ahead and just put it together with a nice hand full of peppery rocket leaves, chopped chives, and some freshly ground black pepper.

Feel free to add a fresh squeeze of lemon/lime juice for some zing or even a bit of chopped chilli for a little heat kick.

Note: If you feel super lazy and don't want to cure your own salmon just buy some smoked salmon from the shop.

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Easy salmon salad

The perfect lightly cured salmon salad perfect for any meal.

February 16, 2020

by Charlé Visser

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Rate this recipe

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8 ratings

Persons

2

Serving Size

1 salad

Prep Time

10 minutes

Cook Time

5 minutes

Total Time

15 minutes

Ingredients

For the salmon:

• 1,5kg salmon skin on bones removed
• 150g coarse sea salt
• 150g brown sugar
• zest of 1 lime
• zest of 1 lemon
• 2g ground black pepper

for the eggs:

• 4 large eggs
• 1L boiling water
• 1g salt

For the anchovy dressing:

• 100g good quality mayonnaise(Hellmann's real)
• 10g anchovies
• 20g water

For the salad and finishing touches:

• 100g rocket leaves washed and dried
• 10g chopped chives
• 1g salt
• 2g freshly cracked black pepper
• Optional: Fresh lemon or lime for squeezing, Fresh chili for some heat.

Instructions

For the salmon

1. Cover the fish all over with the salt, sugar, pepper, and zest
2. Store in fridge for 12 hours.
3. Wash of after 12 hours and pat dry with cloth.
4. Store in the fridge till needed.

For the eggs

1. Boil eggs exactly 5 minutes and chill in cold water for 2 minutes before peeling and cutting in half.

For the anchovy dressing:

1. With a hand-held blender blend all till smooth. Reserve in the fridge till needed.

To assemble:

1. Cut 200g of cured salmon thinly(without the skin)
2. Place rocket leaves in a large salad bowl.
3. Place salmon and halved eggs randomly on rocket salad
4. Dress with anchovy mayonnaise, chopped chives and finally freshly cracked black pepper

Notes

** Double up on the salmon and leaves and have this for a big boy salad at dinner

Nutrition Facts

Easy salmon salad

Serves: 2 portions

Amount Per Serving: 1 salad
Calories		721.5 kcal
% Daily Value*
Total Fat 62.28 g		95.8%
	Saturated Fat 12.09 g	60.5%
	Trans Fat 0.04 g
Cholesterol 450.75 mg		150.3%
Sodium 686.55 mg		28.6%
Total Carbohydrate 2.76 g		0.9%
	Dietary Fiber 0.93 g	3.7%
	Sugars 1.49 g
Protein 35.88 g

Vitamin A 25.67 %		Vitamin C 15.89 %
Calcium 16.12 %		Iron 17.4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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