There’s something almost magical about that first bite of perfectly crispy salmon. It’s like biting into a little piece of ocean heaven, where the flaky, tender fish meets a satisfying crunch.
Now, mix that with the cool, refreshing crunch of cucumber, and you’ve got yourself a dish that’s not just a salad, but an experience. It reminds me of those summer afternoons at the beach—sun warming your skin, the salty breeze teasing your senses.
This crispy salmon salad with fresh cucumber is more than just a meal; it’s a little escape, a way to bring those sun-kissed memories to your plate. And let me tell you, it’s so easy, even my clumsy attempts at cooking can’t mess it up.
Trust me, if you’re looking for a way to brighten up your lunch or dinner, this salad is your ticket.
Steps
- Preheat your oven to 400°F and line a baking sheet with parchment paper or a silicone mat. Place the salmon, skin-side down, on the sheet, season it with salt and pepper, and bake for 10 to 12 minutes. Once done, remove it from the oven and let it cool before flaking it into pieces.
- In a large salad bowl, combine flaked salmon, chopped cucumber, red bell peppers, red onions, avocado, and lettuce. Mix all the ingredients until they are evenly distributed.
- To make the dressing, pour freshly squeezed lemon juice into a mason jar and add olive oil, salt, and pepper. Vigorously whisk the contents, slowly streaming in the olive oil until the dressing is well combined.
- Taste the dressing to ensure it meets your preferences, then pour it over the salad. Toss the salad gently to coat all ingredients with the dressing, and serve immediately.
Ingredients
- 8 oz. cooked salmon, flaked
- 3 cups chopped cucumber
- 3 cups chopped red bell peppers
- ¾ cup chopped red onions
- 1 medium avocado, chopped
- 4 cups chopped lettuce
- 1 tbsp chopped fresh parsley
- Freshly squeezed lemon juice
- Olive oil
- Salt
- Pepper
Nutritional Values
Calories: 1184kcal | Carbohydrates: 60g | Protein: 60g | Fat: 84g | Cholesterol: 112mg | Sodium: 3968mg | Potassium: 1900mg | Fiber: 24g | Sugar: 28g
FAQ
- Can I use leftover cooked salmon in the salad?
- Absolutely, leftover cooked salmon is perfect for this salad. Just flake it and mix it in with your other ingredients. It’s a great way to make use of any extra salmon you might have from previous meals.
- Is the salmon salad meant to be eaten cold?
- Yes, this salad is typically enjoyed cold, making it a refreshing choice for lunch or a light dinner. While it can be served at room temperature, chilling it brings out the flavors even more.
- Do I need to cover the salmon with foil when baking?
- Covering the salmon is optional. If you prefer a more tender texture, you might cover it, but if you want a slightly crisp surface, leave it uncovered or remove the foil during the last few minutes of baking.
- Can canned salmon be used in this recipe?
- Yes, canned salmon is a convenient and quick alternative to fresh salmon. Just ensure you drain it well and flake it before adding it to your salad.
- How long does the salmon salad last in the refrigerator?
- If using fresh salmon, the salad should remain fresh for 3 to 4 days when stored properly. If using canned salmon, it can last an additional day or two. Always store it in an airtight container, and keep the dressing separate until you’re ready to eat to prevent sogginess.
Tips
- When using canned salmon, choose the boneless variety to avoid spending time picking out small bones.
- Freshly squeezed lemon juice is recommended for a brighter flavor compared to bottled juice in the salad dressing.
- Store the salad components separately from the dressing to prevent sogginess and add avocado only on the day you plan to eat it to avoid browning.
- Consider adding fresh herbs like parsley, dill, or tarragon to enhance the salad’s flavor profile.
Equipment
- Baking sheet
- Parchment paper or silicone mat
- Large salad bowl
- Mason jar
