Citrus Salmon & Red Cabbage Salad

June 7th, 2011 at 8:08 pm
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Refreshing salads are all I have been craving on these hot, early June days. I wait all year for perfect salad weather, and now that it’s finally here, I can’t keep myself from eating them for almost every meal.

A tasteful blend of vegetables and lean protein, this sweet and savory Citrus Salmon & Red Cabbage Salad makes a light but satisfying lunch or dinner. Pair it with a piece of fruit or whole grain crackers for an easy summer meal.

If you’re looking for more warm-weather recipes that won’t weigh you down, here a few from the blogosphere:

And stay tuned! One of these days I’ll be sharing the recipe for the most refreshing afternoon pick-me-up I’ve had in years: a cucumber slushie!

Citrus Salmon & Red Cabbage Salad

Serves 4

¾-1 pound wild Alaskan salmon

2 cups thinly sliced red cabbage

½ small bell pepper, seeded and chopped small

¼ cup finely chopped flat-leaf parsley

1 medium shallot, finely chopped

1 tablespoon finely chopped fresh dill

1 tablespoon (packed) finely grated orange zest

2 tablespoons fresh lemon juice

1 tablespoon whole grain mustard

1 tablespoon maple syrup

Sea salt and black pepper, for serving

Mixed greens, for serving (optional)

Preheat the oven to 375 degrees F. Place the salmon in a baking dish, cover, and bake for 15-20 minutes or until fish is done and flakes easily with a fork.

Remove the skin from the fish and flake it into large chunks. Place in a mixing bowl and gently stir in the cabbage, bell pepper, parsley, shallot, dill, and orange zest. In a small bowl, whisk together the lemon juice, mustard, and maple syrup. Pour the dressing over the salad and toss to coat. Season to taste with salt and pepper.

Arrange the salad on a bed of greens, if using, and serve.

Find more healthy recipes at Slightly Indulgent Tuesday and Real Food Weekly.

Comments

  1. We made grilled salmon last night (actually ended up broiling it because we were out of propane…) and it was fabulous. As I was eating, I thought to myself that it would make a fantastic salad. I’ll have to give yours a try!!

    Thanks for the mention & for linking up to SIT!

    Hugs,
    Amy

  2. Okay, first off, the colors of this salad just pop! The flavor combination has to be amazing! I love this recipe and am totally going to make it. And second, thank YOU so much for sharing my salsa recipe as well!! ;)

  3. Amy: thanks! I’m eager to make your gazpacho soon. :)

    Kim: Yes, I love colorful food! The next time I grill chicken or fish, I’m making your salsa to go with it. Avocados and pineapple are two of my favorite foods!

  4. I agree the colors just pop out and I love salad with color! I bet the dill in this salad gives it lots of wonderful flavor. I love the simplicity of the salad!

  5. Thanks for sharing this salad with me, Hallie :) I love salmon on salads but never ever know what to combine with it other than dill and lots of lemon. The color combination is just breathtaking!

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I'm Hallie Klecker, a professional recipe developer, author, and passionate gluten-free foodie. As a certified holistic nutrition educator, my goal is to inspire others to live a balanced, nourished life through eating well and living pure—one bite at a time. Learn more.