The Most Delicious Salmon Salad You'll Taste!

So, today I’m sharing my quick and easy summer lunch secret with ya’ll. Yes, my delicious salmon salad!

Now I know that taste is completely subjective, and I respect that, right! But, how about a bit of convincing…

When I called my husband to the table, he had one look at the salad bowl and a verbal avalanche was launched at the mere thought of having salad for dinner. After all, for some part of his life, he grew up on a farm and even slaughtered for meat on the table! I guess I had it coming, so quite frankly I was not surprised at his “really, is that what we’re going to eat? A salad, and that’s it?”.

Of course, I bit my lip, did the count to ten, said “Hallelujah” and served the “really is that what we’re going to eat?”

Simultaneously, I made sure he knows it is Norwegian salmon, thus not completely meat-free. Inside my own head, I reminded myself of all the health benefits:

To say the least, it’s a reliable source of protein, healthy fats, and numerous essential vitamins and minerals.
Salmon may even reduce inflammation, lower blood pressure, and decrease risk factors for disease because it is so rich in long-chain omega-3 fatty acids. And with dear hubby’s history of dementia and heart condition, it could only be a plus!

From the next photo, you can see what he walked into.

To cut the proverbial long story short, he could have had thirds and fourths if there were! The compliments were flowing like the famous Orange River (South Africa) in full flood!

What you need to make a delicious salmon salad

Quite frankly, you take what you have in the fridge! Generally, I have the greens available anyhow, so all I bought, in addition, were salmon and cottage cheese.

Ingredients:

200 gram Norwegian salmon
1 Cucumber (in my case it was fresh from my garden!)
A handful of rose tomatoes, diced into 4 pieces each
1 Yellow paprika
Rocket leaves (they are the best!)
150 g Lactose-free, low-fat cottage cheese
Fresh lemon juice
Maple syrup
Ground black pepper to taste
Dried parsley

Throughout the recipe I will share what flavors go best with salmon, what do you eat cold salmon with, what greens to eat with salmon, and what spices go best with salmon.

How to make my delicious salmon salad!

Now, this is the part I love. There is no set method and no fixed quantities other than what I mentioned above. You make it the old-fashioned way. Namely, estimate the quantities according to the number of people you’re about to serve.

Place a bed of rocket leaves at the bottom of your salad bowl.
Add diced tomatoes and do the same with the cucumber.
Chop the yellow paprika into small pieces so the juice is released. Add it as the next layer.
Drop the cottage cheese randomly on top of the greens.
Add the Norwegian salmon – break it up into medium-sized chunks. You don’t want it too small.
It’s time to add ground black pepper and parsley to taste. I did not go heavy on the pepper – about three twists of the grinder.
And then the big secret to the salad… maple syrup and fresh lemon juice! Mix well and pour over the salad.

And that’s it, folks, the salad is done!

A bit more on the secret touch at the end, which is of course no longer going to be a secret.

When I use four tablespoons of fresh lemon juice, I add two tablespoons of maple syrup. That’s the ratio.

The result is a sweet and sour combination that is super refreshing in any salad. Some days, when I want less of a sweet taste, I simply add less of the maple syrup.

This recipe can easily serve three people because you serve it with toasted full-grain bread (not buttered). The combination makes for a dynamic duo!

Finish off your dinner presentation with a glass of cold Sauvignon Blanc and you are home free!

I hope you enjoy the meal and do drop a note with some feedback. I’d love to hear whether I am indeed subjective about my delicious salmon salad being the best, easiest, tastiest, and quickest summer meal you could make!

Bon appetit!

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Already in the late 1960s many Norwegian salmon pioneers were experimenting with aquaculture along the coast of Norway. But the world's first successfully farmed salmon was set out into a pen in a Norwegian fjord outside Trondheim in 1970, by brothers Ove and Sivert Grøntvedt.

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