Ingredients

4 Servings

Meat & Seafood

  • Salmon Fillet 450 g

Canned/Bottled Goods

  • Pickled Caper 35 g

Produce

  • Lemon Peel 1

  • Dill Weed 2 Tbsp

  • Lemons 2

  • Cucumber 50 g

  • Red Onion 30 g

Spices

  • Salt 2 tsp

Dairy & Eggs

  • Plain Yogurt 120 g

Pantry

  • Extra Virgin Olive Oil 60 ml

Preparation

  1. Poach Salmon

    Bring water & salt to a simmer. Add salmon & lemon peels. Simmer for 5 minutes.

    • 450 g, skinned, deboned Salmon Fillet
    • 950 ml Water
    • 1 tsp Salt
    • 1 Lemon Peel
  2. Ingredient Prep

    Prepare ingredients. Reserve some dill & all lemon wedges for garnish!

    • 30 g, sliced Red Onion
    • 50 g, cut diagonally Cucumber
    • 2 Tbsp, roughly chopped Dill Weed
    • 1, wedged Lemon
  3. Salad Assembly

    Flake salmon and add to a large bowl. Add ingredients and combine well.

    • 450 g, skinned, deboned Salmon Fillet
    • 1 tsp Salt
    • 35 g Pickled Caper
    • 30 g, sliced Red Onion
    • 50 g, cut diagonally Cucumber
    • 1, zested & juiced Lemon
    • 60 ml Extra Virgin Olive Oil
  4. Dressing Creation

    Combine ingredients in a medium bowl. Mix well.

    • 120 g Plain Yogurt
    • 1 Tbsp, roughly chopped Dill Weed
  5. Taste

    Spread yogurt mixture on a platter or plate. Place salmon salad on top of yogurt mixture. Garnish with dill & lemon wedges. Drizzle with extra virgin olive oil, if desired!

    • 1 Tbsp, roughly chopped Dill Weed
    • 1, wedged Lemon

Nutrition

  Amount per
serving
Daily value percentage
Calories 390 kcal  
Total Fat 27.0 g 35%
Total Saturated Fat 6.0 g 30%
Unsaturated Fat 21 g  
Cholesterol 65 mg 22%
Sodium 1450 mg 60%
Total Carbohydrate 6 g 2%
Fiber Total Dietary 2 g 6%
Sugars Total 3 g  
Protein 25 g 50%
Vitamin C 26 mg 30%
Calcium Ca 67 mg 6%
Iron Fe 0.9 mg 4%
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By Innit Culinary Team