Seasonal Salmon Salad

Serves 4 – 6

Salad Ingredients:

  • 1 large fennel bulb
  • 1/2 cup peas, fresh
  • 2 lb. of wild Alaskan salmon fillet
  • 1 bunch spinach, washed
  • 1/2 red onion, thinly sliced
  • 1/2 cup fresh basil, chopped


  • 1 small shallot, chopped
  • 3/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 tsp. Dijon mustard
  • Sea salt and fresh cracked black pepper

Remove the green stalk from the fennel bulb, placing the stalks in a 10” skillet.  Add ½ to 1” of water.  Add peas to water, and place the salmon filet directly on top of the fennel.  Place cover on skillet and steam fish over medium heat for about 10-15 minutes or until salmon is just cooked through but not overcooked.  During this time, prepare the fennel bulb by trimming ends and thin slicing.  In a blender, combine all dressing ingredients and process until smooth.  In a large bowl, combine spinach, fennel, red onion and basil.  When salmon is cooked, discard skin and fennel tops, and drain water from peas.  Divide salmon into small pieces and add to salad along with peas and dressing drizzled over top.  Serve immediately.


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