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Chilled Salmon Salad

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 3/4 cups) contains 310 calories, 9 g carbohydrate, (2 g fiber), 21 g protein, 19 g fat, (3 g saturated fat), 55 mg cholesterol, 900 mg omega-3 fats, and 140 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 310
  • Servings: 4
  • Active Time: 45 minutes
  • Total Time to Make: 3 hours, 45 minutes

Ingredients

You'll Need

Braising Pan

Directions

  1. Bring vegetable stock to boil in braising pan on HIGH. Add whole carrot; reduce heat to MED. Cook, covered, 5 min. Remove carrot; set aside. Return stock to gentle simmer; add salmon fillets. Cook on MED, uncovered, about 12 min or until internal temp reaches 130 degrees (check by inserting thermometer into thickest part of fish). Turn off heat; let salmon cool in stock 1 hour. Transfer pan with salmon and stock to refrigerator; chill, covered, at least 2 hours (or up to overnight). Continue prepping vegetables.
     
  2. Slice carrot diagonally into 1/4-inch pieces. Combine carrot, celery, yellow and red peppers, zucchini, red onion, and tomato in large bowl. Refrigerate until ready to serve.
     
  3. Day of serving: Remove and discard skin and bloodline from salmon fillets. Flake salmon; add to bowl with veggies. Whisk together oil, vinegar, lemon juice, wine and garlic in small bowl; season with salt and pepper. 
     
  4. Add dressing to salad; gently combine to coat evenly. Season with salt and pepper. Serve on lettuce leaf cups. Drizzle with oil to finish.
     
Chef Tips
Dressing can be made a day ahead.

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