Wild Salmon Salad with Rhubarb Lime Vinaigrette
Author: Marla Hingley
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Rhubarb adds a wonderful tart flavor to the dressing. Dressing makes ¾ cup
  • 12 oz wild salmon fillets
  • Mixed greens for 4
  • 1 cup cucumber, thinly sliced
  • ¼ cup fresh chives, chopped
  • ¼ tsp red pepper flakes
  • ½ cup chopped rhubarb
  • ¼ cup water
  • 1 tsp fresh ginger, minced
  • 1 Tbsp honey
  • ½ tsp GF Dijon mustard
  • 1 lime, juiced and zested
  • 1 Tbsp fresh chives, minced
  • 1 Tbsp fresh thyme, minced
  • 2 Tbsp – ½ cup oil
  • Salt to taste
  1. Bake or poach salmon until opaque and flakes easily with a fork. Set aside to cool. Chop in bite-sized pieces.
  2. For dressing, simmer rhubarb in a saucepan with water until tender, about 10 minutes. Pour mixture into in a blender, along with ginger, mustard, and honey, and puree until smooth. Allow to cool.
  3. Pour into a blender and add remaining ingredients, except oil. Process mixture together until smooth. Slowly drizzle in 2 tablespoons of the oil. Add more oil until you get the consistency you desire. Season to taste with salt.
  4. To serve, divide the salad ingredients into four bowls and drizzle with dressing.
For low carb, replace honey with liquid stevia to taste
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/salmon-salad-lime-vinaigrette/