The salad was a potpourri of flavor and textures as the crunchiness of the cucumbers complemented the smoothness of the avocado the seared salmon with the sweetness of the tomatoes and the feta cheese and olives topping it off with a saltiness and chewiness. Most of the time i just use the method from my baked salmon at 425 degrees f for about 12 15 minutes until no longer pink inside. The dill complimented the tang of the yogurt nicely. You can do minced shallots if you prefer them over green onion. Add seasonings and stir to combine.
Dijon and cream cheese give this salad the perfect creamy texture. To serve as a salad mound mixture on a bed of lettuce or on an avocado half. I did use a large can of salmon drained removed skin and crushed the bones. In another bowl combine bell pepper cucumber onion and mayonnaise. Step 1 break the salmon into very large flakes removing any skin and bones and place the salmon in a bowl.
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In a large bowl gently toss together the salmon and crushed hard boiled eggs. Whisk the olive oil vinegar lemon juice garlic oregano salt and pepper together in large bowl. In a large bowl gently toss together the salmon and crushed hard boiled eggs. While the salmon cooks prep your veggies. Dijon and cream cheese give this salad the perfect creamy texture.
Whisk the olive oil vinegar lemon juice garlic oregano salt and pepper together in large bowl. Add the celery red onion dill capers raspberry vinegar olive oil salt and. The salad was a potpourri of flavor and textures as the crunchiness of the cucumbers complemented the smoothness of the avocado the seared salmon with the sweetness of the tomatoes and the feta cheese and olives topping it off with a saltiness and chewiness.
