Salmon Salad with Fresh Vegetables, Parsley, and Capers

Method5 steps · about 30 min

1. 1

   Step 1: Set an oven rack near the centre and preheat to 400°F / 200°C. Lightly oil a baking dish that holds the salmon in one layer, using only the separate unmeasured baking-dish oil.

   Uses Olive oil only as needed for baking dish

2. 2

   Step 2: Season the 10 oz salmon on both sides with some of the unmeasured salt and pepper and place in the prepared dish. Bake on the centre rack for about 8–12 minutes, depending on thickness, until the thickest part reaches 145°F / 63°C and the fish flakes easily. Continue as needed for that endpoint; the time is a guide.

   Bake salmon · 10 minUses 10 oz salmon fillet · Salt only as needed to season salmon · Black pepper only as needed to season salmon

3. 3

   Step 3: While the salmon bakes, whisk the 2 tbsp Greek yogurt, 2 tsp Dijon and juice of the lemon in a mixing bowl. Gradually whisk in the separate measured ¼ cup dressing oil. Stir in ½ tsp coriander and the optional ½ tsp sumac and ½ tsp Urfa biber. Taste and season with additional salt and pepper only as needed from the shared unmeasured supplies.

   Uses 2 tbsp Greek yogurt · 2 tsp Dijon mustard · Juice of 1 lemon · ¼ cup dressing olive oil, separate from dish-greasing oil · ½ tsp ground coriander · Optional ½ tsp sumac · Optional ½ tsp Urfa biber · Salt to taste for dressing, from shared unmeasured supply

4. 4

   Step 4: Flake the cooked salmon with a fork and add it to the prepared dressing. Gently fold in the chopped 2–3 green onions, both chopped celery stalks (2), chopped medium carrot (1), 2 tbsp drained capers and ½ cup chopped parsley until combined.

   Uses Cooked baked salmon, flaked · Prepared yogurt, mustard, lemon and olive-oil dressing · 2–3 chopped green onions, white and green parts · 2 chopped celery stalks · 1 chopped medium carrot · 2 tbsp drained capers · ½ cup chopped fresh parsley

5. 5

   Step 5: Refrigerate the prepared salad for about 10 minutes to chill, then serve over optional ready toasted baguette OR crostini, or in lettuce cups instead. The batch makes 6–8 appetizer portions or 4 main portions. Keep any leftovers in a tightly sealed container in the refrigerator and use within the source’s one-day storage guide.

   Chill salmon salad · 10 minUses Prepared salmon-and-vegetable salad · Optional ready toasted baguette OR crostini · Optional lettuce cups instead of toast