Try This Healthy, Simple Recipe – Wild AK Salmon Salad with Dill Vinaigrette
Boaters, try this recipe: Wild Salmon Salad with Dill Vinaigrette. It’s time to go back to your salad days and try something new, and what better way to do so than with salmon? This recipe is extremely simple and mostly just consists of combining ingredients and stirring- so you really can’t mess it up. This meal goes great with a side of bread or pasta, and can be made in just a few minutes, so there’s no excuse not to give this one a try
June and July are busy months on the boat, as the salmon fishing season lasts approximately 5-7 weeks. While on the boat, fishermen listen to the satellite radio to hear the official fishing periods. As they catch the salmon, they are kept in refrigerated holds, making sure the quality is preserved. On a regular schedule, fish is often unloaded onto a larger boat which takes the fish in for processing. When done right, it is quickly filleted, flash frozen, and vacuum sealed to capture the “direct from the boat” flavor.
Ingredients for Vinaigrette
2 tablespoons chopped fresh dill
1 tablespoon honey
1/4 cup fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon olive oil
Ingredients For Salad
2 (6 ounce) cans boneless wild salmon
1 cup chopped red bell pepper
1 cup chopped cucumber
1/2 cup chopped red onion
1/4 cup chopped pitted kalamata olives
1/4 teaspoon salt
1/4 teaspoon black pepper
Preparing the Meal
- Start by making the vinaigrette. Combine all vinaigrette ingredients except oil in a medium bowl. Then, add oil and stir well with a whisk. Set aside.
Add Oil Last to Vinaigrette
- For the salad, flake salmon with a fork into a large bowl. Add all ingredients listed and stir gently to combine.
- Toss salad with the vinaigrette immediately before serving. Use a slotted spoon to serve.
Boaters, Try This Recipe!
