Celebration Salmon Salad
Ingredients
500g / 1 lb hot smoked salmon , store bought, any flavour (Note 1)
QUICK PICKLED ONION:
1 small red onion , halved then finely sliced
1 cup (250 ml) apple cider vinegar (enough to just cover onion), sub white wine vinegar
1 tsp salt
2 tsp white sugar
YOGHURT RANCH DRESSING:
2 cups Greek yoghurt , full fat recommended
3 tbsp extra virgin olive oil
1 garlic clove , minced
1/4 cup fresh chives, finely chopped
1/4 cup fresh dill, finely chopped
1/2 tsp EACH onion powder, garlic powder, salt, black pepper
1 1/2 tsp white sugar
3 tbsp lemon juice
MARINATED KALE:
4 cups (packed) kale , torn into bite size pieces (Note 2)
2 tsp extra virgin olive oil
Pinch of salt
SALAD:
2 pieces fruit - nectarines, peaches, grapefruit or blood oranges (get whatever's ripe and juicy, or sub normal oranges)
10 cups cos lettuce / romaine torn or cut into bite size pieces (Note 3)
1 small fennel , shaved (0.5 mm / 1/5" thickness) or finely sliced
1 handful snow pea sprouts (can omit)
3/4 cup (75g) parmesan , shredded (Note 4)
Description
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Flake salmon: Use two forks to flake salmon into large chunks.
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Dressing: Mix the Yoghurt Ranch Dressing ingredients in a bowl. Adjust olive oil + lemon juice to taste. Leave 20 minutes.
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Pickle Onions: Place ingredients in a bowl, toss to coat. Set aside for 1 hour+ or until onion is softened (if in a rush, make sure the onion is finely sliced = faster pickle). Drain.
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Marinated Kale: Place kale in a large bowl, drizzle with oil then sprinkle with salt. Use your fingers to massage the oil onto the leaves - you want to ensure every part of the kale is coated in oil. Set aside for 30 minutes or until kale is softened.
SLICE FRUIT:
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Nectarines/peaches option- halve then finely slice.
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Grapefruit/blood orange option - segment per video. Squeeze all remaining juice out of the membrane after segmenting, mix into dressing.
ASSEMBLE:
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Place lettuce, kale, fennel, 1/2 cup onion in bowl. Drizzle with about 1 cup dressing and 1/3 cup parmesan. Toss well to coat. Taste, add more parmesan or salt if you want, or more dressing.
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Pile half dressed lettuce onto serving platter. Flake over half the salmon and half the fruit. Scatter with more red onion.
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Top with remaining lettuce, salmon, fruit and onion (might not use all onion).
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Drizzle with some dressing (might not use all, serve remainder on side). Scatter over snow pea sprouts, sprinkle with remaining parmesan. Place on table and let everyone help themselves!
