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Easy salmon salad
The perfect lightly cured salmon salad perfect for any meal.
Author
Charlé Visser
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
portions
Course
Dinner, Lunch, Salad
Cuisine
American, European
Cook Mode
Prevent your screen from going dark
Ingredients
For the salmon:
▢
1,5
kg
(
3 ⅓
lb
)
salmon skin on bones removed
▢
150
g
(
½
cups
)
coarse sea salt
▢
150
g
(
⅔
cups
)
brown sugar
▢
zest of 1 lime
▢
zest of 1 lemon
▢
2
g
(
1
teaspoon
)
freshly ground black pepper
for the eggs:
▢
4
(
4
)
large eggs
▢
1
L
(
1
L
)
boiling water
▢
1
g
(
⅙
teaspoon
)
salt
For the anchovy dressing:
▢
100
g
(
½
cups
)
good quality mayonnaise
▢
10
g
(
⅔
tablespoon
)
anchovies
▢
20
g
(
1 ⅓
tablespoon
)
water
For the salad and finishing touches:
▢
100
g
(
2
cups
)
rocket leaves
▢
10
g
(
3 ⅓
tablespoon
)
chives
-
chopped
▢
1
g
(
½
teaspoon
)
salt
▢
2
g
(
½
teaspoon
)
freshly cracked black pepper
▢
Fresh lemon or lime
Instructions
For the salmon
Cover the fish all over with the salt, sugar, pepper, and zest.
Store in fridge for 12 hours.
Wash of after 12 hours and pat dry with cloth.
Store in the fridge till needed.
For the eggs
Boil eggs for exactly 6 minutes and chill in cold water for 2 minutes before peeling and cutting in half.
For the anchovy dressing:
With a hand-held blender blend all till smooth. Reserve in the fridge till needed.
To assemble:
Cut the cured salmon thinly(without the skin).
Place rocket leaves in a large salad bowl.
Place salmon and halved eggs randomly on top of the salad.
Dress with anchovy mayonnaise, chopped chives and finally freshly cracked black pepper.
Notes
See my full recipe on
cured salmon
.
Here is
how to soft boil quail eggs
if you want to substitute the regular eggs.
If you want to use cooked salmon here is
how to pan-fry salmon fillet perfectly
.
This salad can be made in advance without the dressing.
It will keep in the fridge for 2 days covered airtight.
Leftover cured salmon can be frozen for up to 6 months.
The sauce can be used on other salads and will keep for up to a week stored in the fridge.
Nutrition
Serving:
300
g
Calories:
721.5
kcal
Carbohydrates:
2.76
g
Protein:
35.88
g
Fat:
62.28
g
Saturated Fat:
12.09
g
Trans Fat:
0.04
g
Cholesterol:
450.75
mg
Sodium:
686.55
mg
Fiber:
0.93
g
Sugar:
1.49
g
Vitamin A:
25.67
IU
Vitamin C:
15.89
mg
Calcium:
16.12
mg
Iron:
17.4
mg
Keywords:
salmon salad
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