This Easy Salmon Salad Recipe Is Your New Summer Obsession
Say goodbye to #dadbod. After a weekend full of debauchery, this detox-friendly meal will revive you for the weeks ahead
It happens every year: you eat too much, you drink too much, and then all of your Memorial Day menu goodness gets overshadowed by that inevitable sinking feeling. Literally. If someone dropped you in a pool right now there'd be no floating. But we're here to fix that. Lonny contributor Diana Yen has concocted this light, healthy poached salmon salad to banish the bloat, restore your skin (thanks to all those omega-3s), and get you through the weeks ahead. Bonus: the recipe is a super-simple option for an easy weeknight dinner—all you need is one pan, one bowl, and 15 minutes. Give it a try and let us know what you think.
Poached Salmon Salad
- ½ cup dry white wine, such as Sauvignon Blanc
- ½ teaspoon salt
- 1 tablespoon fresh chopped dill, 2 whole sprigs reserved
- 1 shallot, halved and sliced
- ½ pound salmon filet, boneless and skinless
- water for poaching
- 1 teaspoon Dijon mustard
- 1 clove garlic, finely chopped
- ¼ cup champagne vinegar
- ½ cup extra virgin olive oil
- salt and pepper
- 3 cups arugula
- 1 cup pea shoots
- 1 cup sugar snap peas, strings removed and cut into thin strips
- ½ pound radishes, thinly sliced
In a medium skillet, combine the wine, salt, 2 sprigs dill, shallot, and salmon. Add enough water to cover the fish and bring to a simmer over moderate heat. Cook until salmon is opaque, about 5-7 minutes. Undercooking yields a slightly more tender fish. Remove from pan, cover, and refrigerate until cold. Once salmon has chilled, remove from refrigerator, break into large pieces with a fork, and set aside.
In a small bowl, whisk together mustard, garlic, champagne vinegar, and dill. Continue to whisk, while adding olive oil in a slow stream until dressing is emulsified. Season to taste with salt and pepper.
On a large platter, place watercress and top with salmon, sugar snap peas, peas, and tomatoes.
Drizzle with dressing and serve immediately.