Salmon Salad
This salmon salad bursting with unique flavors will have everyone asking for the recipe. If you're looking for food suggestions for The Unsinkable Greta James, look no further.
Ingredients
- 1 1/2 pound center-cut skin-on salmon
- 1 tablespoon olive oil
- 1 teaspoon ground cumin divided
- 3/4 teaspoon kosher salt divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground oregano divided
- 1/2 cup red onion diced
- 1/3 cup mayo
- 2 tsp lemon zest (about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 clove minced garlic
- 2 cucumbers cut into 1/2-inch pieces
- 1/2 cup feta
- 1/4 cup sliced almonds
- 1/4 cup raisins or golden raisins
- 1/4 cup fresh dill chopped
- 1/4 cup fresh cilantro chopped
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with a sheet of parchment paper.
- Place the salmon on the baking sheet and pat dry with a paper towel.
- In a small bowl, mix 3/4 tsp cumin, 1/2 tsp salt, 1/2 tsp pepper and 1/4 tsp oregano.
- Drizzle the salmon with the olive oil and sprinkle the spices evenly across the top.
- Bake for 14 to 18 minutes, until the salmon (at the thickest part) reaches an internal temperature of 145 degrees F on a meat thermometer. The salmon should flake easily with a fork.
- While the salmon cools, place the red onion in a bowl and cover with cold water to remove the onion’s harshness.
- In a small mixing bowl, stir together the mayo, lemon zest, lemon juice, and remaining 1/4 teaspoon cumin, 1/4 teaspoon salt, and 1/4 teaspoon oregano.
- Flake the salmon in chunky pieces and discard the skin. Place the salmon in a large bowl.
- Add the cucumber, dill, currants, feta, and cilantro.
- Drain the red onion of the water, then add it to the salmon.
- Drizzle the dressing over the salmon salad.
- Gently stir to combine.
- Taste and season with additional salt and pepper if needed.
- Serve chilled or at room temperature on whole grain bread, rolls, or with crackers.
- Refrigerate in an airtight storage container for up to 3 days.
