Salmon Salad

This week I’m sharing a Salmon Salad. This salad is so fresh and delicious you’ll want to eat it over and over. The salmon is marinated in a fresh combination of olive oil, soy sauce, scallions, garlic, fresh ginger and for a smoky taste add some liquid smoke to spice it up. Do not marinate longer than an hour or the salt in the soy sauce could start cooking the salmon.

Salmon 1

You can serve the salmon as a main course served with wild rice or steamed broccoli but, be sure to save some for this recipe.

Salmon 2

For the Salad: You will need Romaine hearts torn into bite-sized pieces, layer with diced avocado, diced cucumber, sliced red onion, and diced tomatoes. Flake marinated salmon over the top. Serve with tri-color tortilla strips and honey-poblano salsa vinaigrette on the side.

Salmon 3

Serve it with a Honey-Poblano Salsa Vinaigrette on the side using roasted poblano peppers. Just oil a cookie sheet with olive oil and roast the peppers in a 400° for 20 minutes. Let the peppers cool and then skin and remove seed.

Salmon 4

In a food processor add the roasted peppers, red onion, fresh lime juice, olive oil, spinach, honey, and salt and pepper to taste.

You can forgo the Honey-Poblano Salsa Vinaigrette and use your favorite dressing but, if you are adventurous give this vinaigrette a try. It really compliments the salad and salmon.

I hope you enjoy! – Ella

Salmon Salad

  • Servings: 2
  • Difficulty: easy
  • Print


2 bunches Romaine hearts, torn into bite-sized pieces
1 avocado, diced
1 small cucumber, diced
1 small red onion, thinly sliced
2 Roma tomatoes, diced.


Place the lettuce on a salad plate and layer the avocado, cucumber, red onion, and tomatoes. Flake marinated grilled salmon over the top. Serve with tri-color tortilla strips and honey-poblano salsa vinaigrette on the side.

Marinated Salmon

  • Servings: 4
  • Difficulty: easy
  • Print


4 salmon fillets
1⁄4 cup olive oil
3 tbsps. soy sauce
2 scallions, chopped
1 garlic clove, finely chopped
2 tsp. fresh ginger, peeled and finely chopped
Liquid smoke, to taste


Mix oil, soy sauce, scallions, garlic, ginger, and liquid smoke to make a marinade, pour over salmon and marinate for 1 hour in the refrigerator.
Grill, or bake, salmon for about 4 minutes per side.


2 poblano peppers, roasted, peeled and seeded
1/4 medium red onion, chopped
2 tablespoons fresh lime juice
3/4 cup olive oil
1/2 cup fresh spinach
2 teaspoons honey
freshly ground black pepper


Combine the roasted poblano peppers, chopped red onion, and lime juice in food processor. Process until smooth. Add the olive oil through the feed tube until mixed. Add the spinach, honey, and salt and pepper. Process until smooth. Use immediately or store in the refrigerator in a covered container for 1-2 days. Bring to room temperature before serving.


Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

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