Salmon Salad Dinner

  • Makes2 servings
Salmon Salad Dinner

Maya Visnyei

Salmon salad makes for a filling and healthy dinner that will make your family happy year-round.


  • 8 small red potatoes, washed and sliced in half

  • 1 cup frozen corn, thawed

  • 1 head tender lettuce, (Boston or butter), washed and chopped

  • 1 avocado

  • 6 or 7 plum tomatoes, washed, trimmed and sliced in half lengthwise

  • 2 fillets of salmon

  • glug olive oil

  • juice from half a lemon

  • salt

  • black pepper


  • Boil or steam potatoes until tender. Drain and put aside to cool.

  • Pour frozen corn into a bowl and allow to thaw as you’re working on other elements.

  • Wash, dry and chop the lettuce into ribbons.

  • Turn oven broiler onto 450 degrees.

  • Rinse fish and pat it dry with paper towel before coating in a light slick of olive oil and lemon juice, and a sprinkle of salt and pepper. Put fish on a baking sheet. Shake the corn around the salmon on the sheet. Place on the highest rack of the oven. Watch it fairly closely; it will only take between 5 and 10 minutes. The salmon flesh will be opaque and the corn will start to char. Pull the rack or sheet out of the oven and use a fork to break into the salmon to check that it’s cooked through. Allow to cool either to warm or room temperature.

  • Slice the avocado in half lengthwise and remove the pit. Score the flesh of the avocado into squares with a regular table knife and run it under the flesh to flick out all the squares.

  • Wash, trim and slice the tomatoes lengthwise.

  • Lay down a bed of the chopped lettuce on a large platter. Arrange the potatoes, avocado and tomatoes evenly across the lettuce.

  • Once the salmon has cooled at least a bit, gently peel off the skin. Break it into bite size pieces with your hands. Arrange on the salad. Shake the charred corn over top.

  • To make the dressing put all the ingredients into a jar and shake. Either dress the salad or just serve it on the side so everyone can do it themselves.

This article was originally published on May 11, 2012