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+ servings

Wild Salmon Salad with Rhubarb Lime Vinaigrette

Marla Hingley
Rhubarb adds a wonderful tart flavor to the dressing. Dressing makes 3/4 cup
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 12 oz wild salmon fillets
  • Mixed greens for 4
  • 1 cup cucumber thinly sliced
  • 1/4 cup fresh chives chopped
  • 1/4 tsp red pepper flakes

Dressing

  • ½ cup chopped rhubarb
  • ¼ cup water
  • 1 tsp fresh ginger minced
  • 1 Tbsp honey
  • 1/2 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

Instructions
 

  • Bake or poach salmon until opaque and flakes easily with a fork. Set aside to cool. Chop in bite-sized pieces.
  • 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.
  • 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.
  • To serve, divide the salad ingredients into four bowls and drizzle with dressing.

Notes

For low carb, replace honey with liquid stevia to taste
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