Wild Alaska Pulled Salmon Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Yield: 4
Ingredients
For the wild Alaska pulled salmon salad
- 14 oz (about 2 fillets) wild Alaskan salmon
- 1 ½ cups cherry tomatoes, halved
- ½ cucumber, thinly sliced
- 6 sprigs fresh dill, chopped
- 1 bunch fresh parsley, chopped
- 6 sprigs fresh basil, chopped (reserve some for garnish)
- 2 small red onions, thinly sliced
- ½ red bell pepper, diced
- 1 avocado, sliced
For the Lemon Vinaigrette Dressing:
- 2 tbsp fresh lemon juice
- 4 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
Nutrition Facts
| Calories | 320 |
| Protein | 26g |
| Omega-3 Fatty Acids | 1.5g |
Instructions
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Step 1 Cook the Wild Alaska Salmon
Preheat the oven to 390°F (200°C). Season the Alaska salmon fillets with salt and black pepper. Lightly grease a baking dish or sheet with olive oil and place the salmon skin-side down. Bake for 12-15 minutes, depending on thickness. Remove from the oven and let cool.
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Step 2 Prepare the Fresh Ingredients
Finely chop the dill, parsley, and basil (saving a few basil leaves for garnish).
Once the wild Alaskan salmon has cooled, remove the skin and shred the meat using a fork.
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Step 3 Assemble the Salad
In a large bowl, combine the cherry tomatoes, cucumber, red onion, and red bell pepper. Season with salt and black pepper, then mix well. Add the shredded Alaska seafood and chopped herbs, tossing everything gently to combine.
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Step 4 Make the Zesty Vinaigrette
In a small jar, add the lemon juice, Dijon mustard, olive oil, salt, and black pepper. Close the jar and shake vigorously until well combined.
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Step 5 Dress and Serve
Drizzle the vinaigrette over the salad and toss lightly. Arrange on plates or in a serving bowl, garnishing with avocado slices and fresh basil leaves. Enjoy your wild Alaska pulled salmon salad.
Nutrition Facts
| Calories | 320 |
| Protein | 26g |
| Omega-3 Fatty Acids | 1.5g |
