Summer Salmon Salad Recipes

SUMMER SALMON SALAD

Steps:

• Cut any large potatoes in half. Bring a pan of salted water to the boil and add the potatoes. Bring back to the boil and simmer for 15 minutes until nicely cooked.
• Meanwhile, make your dressing by mixing the yoghurt with the lemon zest and juice, a good pinch of sea salt and black pepper and a lug of extra virgin olive oil.
• Drain the potatoes well, tip into a mixing bowl and season immediately with salt and pepper. Drizzle with a little olive oil and, after 5 minutes, stir in most of the dressing. Leave the potatoes to cool.
• Peel and halve the cucumber lengthways, remove the seeds and cut into ½cm slices. Roughly chop the fennel.
• Add the cucumber and fennel to the potatoes, pick in the basil leaves and mix well.
• Divide the salad evenly between four plates and flake over the salmon. Drizzle with a little olive oil.

SUMMER SALMON SALAD

Steps:

• In a small bowl, whisk together dressing ingredients. Refrigerate covered until ready to serve.
• Pat salmon fillets dry with a paper towel and place in steamer basket. Season fillets with salt.
• Add water to the Instant Pot®. Insert steam rack. Place steamer basket on steam rack. Lock lid.
• Press the Manual or Pressure Cook button and adjust cook time to 5 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
• While salmon is cooking, prepare two salads by dividing salad ingredients between two bowls. Toss with dressing. Place cooked salmon fillets on top of each salad and serve.

SUMMER BERRY SALAD WITH SALMON

Steps:

• Combine lettuce, salmon, blackberries, raspberries, and strawberries in a large bowl and toss gently to combine.
• Drizzle salad with dressing and toss gently to coat.