I have been making this Easy Chilled Poached Salmon Salad in various forms for years. Since I’m not a fan of mayonnaise, you tend to experiment with different methods to come up with something versatile to make and eat. Here it is! It’s crunchy, tasty, lemony, fresh and healthy. It strikes a lot of notes for us. I serve this on baby greens with a Wasa cracker for a healthy lunch or dinner.
My husband and I are not big fans of mayonnaise. We do eat it but in very limited amounts..we are just not fans of the taste. This salad came about on a Saturday afternoon when you need a light lunch and you just want something different.
First I start by poaching salmon. I have a step by step tutorial on the recipe for my Salmon Caper Orzo Salad. I poach the salmon in some white wine, butter and dill.
Poach until cooked. Remove from pan and allow to cool. Once cooled, you can start flaking the fish.
Once the salmon is cooled, flaked, it’s ready to go.
For this Easy Chilled Poached Salmon Salad, I simply used Lemon juice and olive oil. What I prefer to use is my Easy Lemon Dijon Dressing or Trader Joe’s Orange Muscat Champagne Vinegar with some olive oil. There is so much flexibility though, you can use any light vinegar with this and will turn out beautifully.
Easy Chilled Poached Salmon Salad
For Poached Salmon
- 10 oz salmon skinless
- 1/3 cup white wine
- 1 tbsp butter
- dill dried
- 3 tbsp capers drained
- 1/2 cup celery finely chopped
- 1/3 cup onion, red finely chopped
- 1/3 cup parsley curly or flat, finely chopped
- 1 lemon juice
- 1 tbsp olive oil extra virgin
To poach salmon
- Melt butter and add wine to a shallow pan.
- Sprinkle salt, pepper and dill on both sides of the salmon filets.
- Add salmon to the pan and cook until done. Salmon will be cooked through when entire filets are pink.
- Allow to cool. Then flake with two forks gently. Check for bones. Typically, small filets are boneless.
- Combine all ingredients and toss gently. Chill for about an hour and serve with crackers, baby greens or eat on it's own!