Redskin Salmon Salad
A vibrant salmon salad featuring tender vegetables, briny olives, and fresh dill, perfect for light lunches or summer gatherings that delight with bold flavors and wholesome ingredients.
Ingredients
Instructions
- Heat 1 inch of water to boiling in a large pot.
- Add quartered redskin or new potatoes to the boiling water.
- Cook potatoes for 15 minutes.
- Add broccoli pieces to the pot and cook for an additional 3 minutes.
- Add julienne zucchini and cook until all vegetables are tender, about 2-3 minutes more, for a total of 20 minutes cooking time.
- Drain vegetables well.
- Add sliced ripe olives, dill weed, cooked and flaked salmon, and Italian dressing; toss to mix.
- Cover and refrigerate for at least 2 hours.
- Add pepper and thinly sliced red onion; toss to combine.
- Serve chilled.
Tips & Substitutions
For a creamier texture, consider adding a dollop of Greek yogurt or sour cream to the salad. If you can't find dill weed, dried parsley or fresh basil can work as substitutes. Be mindful not to overcook the vegetables; they should be tender but still vibrant. This salad is versatile, so feel free to include additional ingredients like cherry tomatoes or cucumber for extra flavor.
Serving Suggestions
This Redskin Salmon Salad is excellent as a light lunch or a side dish at dinner. It pairs beautifully with crusty bread or a green salad for a complete meal. For a more substantial offering, consider serving it alongside grilled chicken or as part of a seafood buffet featuring dishes like Family-Style Salmon Croquettes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep the salad fresh, try to avoid mixing in the red onion until you're ready to serve. If you prefer to reheat it, gently warm it in a microwave, but be cautious not to cook the salmon again; it’s best enjoyed chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Redskin Salmon Salad contains roughly 510 calories, with 7g protein, 64g carbohydrates, and 26g fat. It is an excellent source of vitamin C (40% of the Daily Value), potassium (33% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 501mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of cooked salmon?
Yes, you can use fresh salmon by baking or grilling it first, then flaking it into the salad. Ensure it's fully cooked before adding it to the mix. This will add a fresher flavor to your dish, but adjust the cooking time accordingly to avoid dryness.
How can I make this dish more filling?
To make the salad more filling, consider adding cooked quinoa or couscous to the mix. These grains complement the flavors well and provide additional nutrients. You can also increase the amount of potatoes or add chickpeas for extra protein and texture.
Is this salad suitable for meal prep?
Absolutely! This salad makes for a great meal prep option. Just prepare the salad as directed, store it in individual portions, and enjoy it throughout the week. Keep the dressing separate until serving to maintain freshness and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).