Description
Salmon Avocado Salad
Ingredients
2 salmon fillets (6 oz each)
4 cups arugula or mixed greens
1 avocado (sliced)
1 cucumber (sliced)
2 tbsp olive oil
1 tsp paprika
½ tsp garlic powder
Salt and pepper to taste
For the Dressing:
2 tbsp tahini
1 tbsp lemon juice
1 tbsp olive oil
1 tsp Dijon mustard
1 tsp honey (optional)
Water to thin, as needed
Directions
Step 1: Season salmon fillets with paprika, garlic powder, salt, and pepper. Heat 1 tbsp olive oil in a skillet over medium heat.
Step 2: Sear the salmon for 3-4 minutes per side until golden and cooked through. Remove from heat and let cool slightly.
Step 3: In a small bowl, whisk together tahini, lemon juice, olive oil, Dijon mustard, and honey. Add water to thin until the dressing reaches your desired consistency.
Step 4: Assemble the salad: Arrange arugula, avocado slices, cucumber, and salmon chunks in a bowl.
Step 5: Drizzle with the tahini dressing, toss lightly, and serve immediately.
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 420 kcal per serving
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Step-by-Step Guide
1. Prep the Salmon: Pat the salmon fillets dry with a paper towel. This ensures a good sear. In a small bowl, mix the paprika, garlic powder, salt, and pepper. Rub this seasoning blend evenly over both sides of each fillet.
2. Cook to Perfection: Heat 1 tbsp of olive oil in a non-stick skillet over medium heat. Once hot, add the salmon fillets skin-side down (if skin-on). Cook undisturbed for 3-4 minutes until the skin is crispy. Carefully flip and cook for another 3-4 minutes until the salmon flakes easily with a fork.
3. Make the Dressing: While the salmon rests, combine tahini, lemon juice, 1 tbsp olive oil, Dijon mustard, and honey in a bowl. Whisk vigorously. The mixture will thicken initially. Add water, one teaspoon at a time, whisking until you achieve a smooth, pourable consistency.
4. Assemble with Care: In your serving bowls, create a base of arugula. Arrange the avocado and cucumber slices around the greens. Flake the warm salmon into large chunks and place it on top. This method prevents the greens from wilting prematurely.
5. Final Touch: Drizzle the tahini dressing over the assembled salad just before serving. Toss lightly at the table to combine.
Serving Suggestions
This salad is a complete meal on its own. For a heartier lunch, serve it with a side of crusty whole-grain bread or quinoa. To elevate a dinner presentation, plate it on a large platter and garnish with extra lemon wedges, microgreens, or a sprinkle of sesame seeds. It pairs beautifully with a crisp glass of Sauvignon Blanc or sparkling water with lemon.
How-to Summary
Season and pan-sear salmon fillets. Whisk together a simple tahini-lemon dressing. Arrange fresh greens, avocado, and cucumber in bowls. Top with flaked salmon, drizzle with dressing, and serve immediately for a nutritious, protein-packed meal ready in 20 minutes.
Frequently Asked Questions
Can I use canned salmon? Yes, for a quicker option, drain and flake a can of wild-caught salmon. Skip the cooking step and add it directly to the salad.
How do I store leftovers? Store components separately for best results. Keep dressing in a sealed jar, salmon in an airtight container, and chopped veggies with greens. Assemble fresh when ready to eat.
What can I substitute for tahini? Greek yogurt or a creamy avocado blended with lemon juice makes an excellent, protein-rich alternative for the dressing base.
Is the honey necessary? No, the honey is optional. It balances the lemon’s acidity, but you can omit it for a savory dressing or use a dash of maple syrup.
Can I bake the salmon instead? Absolutely. Bake seasoned fillets at 400°F (200°C) for 12-15 minutes. Baking is a hands-off method that yields tender, evenly cooked salmon.
Common Mistakes to Avoid
Avoid overcooking the salmon, as it will become dry. Remove it from the heat when it’s just opaque in the center. Do not dress the salad ahead of time, as the arugula will wilt and the avocado will brown. Finally, ensure your tahini dressing is thinned adequately; a too-thick dressing will not distribute evenly over the salad.
Conclusion
This Salmon Avocado Salad is more than just a recipe; it’s a blueprint for a fast, flavorful, and deeply satisfying meal. It masterfully combines high-quality protein, healthy fats, and fresh greens, all brought together by a creamy, zesty tahini dressing. By following the detailed steps and tips provided, you can effortlessly create a restaurant-quality dish at home any night of the week. It’s a perfect testament to how simple ingredients can yield extraordinary results for your health and your palate.