Recipes on the Water: Variable Salmon Salad

By Hollie Misztak November 27, 2015


As the holidays are in full swing we’ll be bringing you sea food and tropical inspired recipes to wow your guests this holiday season!

Bring your love for the open water to the table this year. This recipe is featuring the ever delicious and easily variable salmon salad.

Salmon is  an excellent source of vitamin B12, vitamin D, and selenium. It is a good source of niacin, omega-3 fatty acids, protein, phosphorus, and vitamin B6. It is also a good source of choline, pantothenic acid, biotin, and potassium. Added with hearty earthy ingredients such as goat cheese, grape tomatoes, pecans, and balsamic rosemary vinaigrette this salad is perfect for the holiday season. This salad is perfect as an appetizer or a main dish.


Prep time 10 minutes

Cook time 15 minutes

Serving size 4 (If making for a larger party, double or triple ingredients as followed to make serving size 8-12)



4 skinless salmon fillets about 6 oz each

Coarse salt and ground pepper

1 pint grape tomatoes, cut in halves (To make more of a winter salad, you can add cranberries in addition or in substitute of the tomato)

10 oz baby spinach

3/4 cup crumbled goat cheese about 3 oz

1/2 cup pecans (You can also toast your pecans beforehand for an extra crisp and caramelized flavor)

1/4 cup Balsamic rosemary vinaigrette



Heat broiler with rack set 4 inches from heat.

Salt and pepper your salmon. Place on a foil lined rimmed baking sheet.

Broil, without turning, until opaque throughout, about seven to nine minutes.

Let cool briefly, then flake.

Divide the spinach and tomatoes among the serving bowls.

Top with the flaked salmon, crumbled goat cheese, pecans, and drizzle with vinaigrette.

Although you can easily buy store bought vinaigrette, making it homemade can leave room to add some of your own pizzazz! Here is a quick recipe if you are like us and love to make your own finishings.



1/2 cup white balsamic vinegar

1/4 cup honey

2 cloves garlic

2 tablespoons chopped fresh rosemary leaves

1/4 medium size red onion

1 tablespoon dijon mustard

1/2 teaspoon salt

freshly ground pepper to taste

1/2 cup extra virgin olive oil



Process balsamic vinegar, honey, garlic, rosemary, onion, mustard, salt, and pepper in food processor or blender for 15-20 seconds.

Scrape down the sides.

With blender or processor running, gradually add olive oil in a slow, steady stream.

Process until smooth.

Drizzle on top of salad!

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