Introduction: Fresh Fish Summer Salad
This dish is so great for a quick and easy lunch that is packed full of flavour, protein and fresh veggies!
This has garden lettuce, garden herbs, garden cucumbers and fresh caught wild salmon. It was topped with boursin herbed cheese as well.
The salmon was cooked the previous day for supper and the leftovers are used in this salad.
Step 1: Gather Your Ingredients
This salad used:
- a bowl full of soft leaf lettuce
- a chunk of leftover wild salmon
- a few tablespoons of Boursin herbed cheese
- a cucumber
- a small handful of herbs (I used dill here but would also recommend chives, basil and/or parsley for this salad)
Notes: you can use other types of cheese. Soft cheese is recommended as it creates a creamy texture after tossing the salad.
Step 2: Chop and Rip
Cut the cucumber into thin small slices. If it's a large cucumber, I would recommend quartering the slices. Chop the herbs. Rip up the lettuce into the bowl.
Combine everything together in the bowl. The fish should crumble easily into small chunks into the salad. As should the cheese.
Step 3: Make Dressing
For this salad, I made an Asian fusion dressing that went really nicely with the salmon in the salad.
Combine in a small mason jar:
- 1/2 cup of oil. I used a combination of olive oil and sunflower oil.
- 2 tablespoons of sesame oil
- 3 tablespoons of white vinegar (you can use rice vinegar)
- 1/2 teaspoon of crushed garlic (small clove)
- 3 tablespoons of soy sauce or tamari
- 1 tablespoon of honey
- 1 tablespoon of freshly grated ginger
Shake the dressing well and pour over the salad. Toss and serve. Refrigerate any leftover dressing.
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