Currently…
In a dark behavior room monitoring an experiment (neuroscience, yay!). Anticipating the sunshine I will soon get to see. Thinking about what I’m going to have for lunch. Craving THIS SALAD.
The brilliant colors and fresh, bold ingredients are guaranteed to brighten up any day. Not to mention, it’s a nutritional powerhouse! Wild king salmon is marinated in a simple honey dijon herb mixture, baked to juicy perfection, then served with lots of veggies, avocado, feta, capers, and a lemon dijon vinaigrette. Talk about feel-good deliciousness.
For a quick lunch or dinner, the salmon can be marinated and cooked ahead of time, so the salad comes together in minutes! To complete the meal here, I had some of Beanitos’ White Bean Chips and a clementine. Pure lunchtime joy.
Honey Dijon Salmon Salad with Capers and Tarragon
Notes
*Can store in refrigerator until ready to assemble salad, or make salad right away.
**This is only enough dressing for a modest amount on one salad. For more, simply double or triple the dressing ingredients.
Ingredients
- 3 oz raw wild king salmon
- 1 + 1/4 tsp Dijon
- 1/8 + 1/8 tsp minced garlic
- 1/4 + 1/4 tsp honey
- 1/2 + 1/2 tsp lemon juice
- 1/2 + 1/2 tsp red wine vinegar
- 1/2 tsp EVOO
- sprinkle dried tarragon or 1 tsp chopped fresh tarragon
- salt/pepper to taste
- chopped Romaine
- 1/4 cup sliced red bell pepper
- 1 Tbsp sliced red onion
- 5 grape tomatoes, sliced
- 1/8 ripe avocado, thinly sliced
- 1/4 cup frozen corn kernels, thawed (opt.)
- 2 Tbsp crumbled feta
- 1 tsp capers
Instructions
- Mix the marinade ingredients for the salmon in a baggy: 1 tsp Dijon, 1/8 tsp garlic, 1/4 tsp honey, 1/2 tsp lemon juice, 1/2 tsp red wine vinegar, a sprinkle dried tarragon, and a pinch salt and pepper. Add salmon and marinate at least an hour, or overnight.
- Preheat oven to 425º. Place marinated salmon on nonstick aluminum foil on a baking tray. Fold up foil on the sides to keep juices contained. Bake 5-10 minutes, depending on thickness and desired degree of doneness. Cool. Reserve juices from baking.*
- Make the dressing by combining the remaining 1/4 tsp Dijon, 1/8 tsp garlic, 1/2 tsp EVOO, 1/4 tsp honey, 1/2 tsp lemon juice, 1/2 tsp red wine vinegar, sprinkle dried tarragon, and pinch salt/pepper to taste. Pour in some of the juices from baking the salmon. Mix thoroughly.**
- Assemble lettuce, bell pepper, onion, tomatoes, avocado, corn, and feta in a shallow bowl. Top with salmon and capers, and pour on dressing. Enjoy!