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two hands holding a serving spoon and serving salmon salad

Salmon Salad With Sweet Dill Dressing

Every Summer Party needs a succulent, fresh and tasty Salmon Salad like this! Grilled in skewers alongside asparagus, potatoes, a crunchy superfood slaw and a sweet fig mustard dill dressing!
Course Main Course, Main Dish
Cuisine French
Keyword Grilled Salmon Salad, Salmon Salad, Salmon Salad Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6
Calories 673 kcal
Author Mahy

Ingredients

For the Salmon:

  • 2 lbs salmon fillet Pacific filletskin removed and cut into half an inch strips
  • 2 lemons sliced thinly

For the Dill Butter:

  • 1/2 cup melted butter
  • 2 garlic cloves minced
  • 1 teaspoon salt kosher
  • 1 1/2 teaspoon black pepper
  • 1 lemon zest
  • 2 tablespoons dill fresh , minced
  • For the Asparagus and Potatoes
  • 2 lbs asparagus trimmed
  • 2 lbs potatoes boiled

For the Sweet Dill Dressing:

  • 3 Figs Sun-Maid California Mission
  • 1/4 cup fresh dill leaves
  • 1 scallion large
  • 1/4 cup honey mustard
  • 2 Tablespoons lemon juice
  • 1/3 cup olive oil
  • pinch salt

Assembling the Salad:

  • 3 cups of rainbow coleslaw Mann's Fresh Vegetables Power Blend
  • 4 hard boiled eggs sliced in half
  • 1 cup cherry tomatoes sliced
  • fresh dill leaves for garnish

Instructions

  1. Preheat your BBQ or oven to 420 degrees.
  2. Prepare the garlic dill butter by mixing all ingredients together in a small bowl.
  3. Prepare and slice your salmon, brush them generously with the dill garlic butter and start skewering the salmon slices. Take one slice and curve it around the wooden skewer so you can insert a lemon slice in the middle.
  4. Brush the asparagus and potatoes with the remaining dill garlic butter.
  5. Place the salmon, asparagus and potatoes on the grill. They need anywhere from 8-12 minutes flipping halfway. Depending on the thickness of your salmon strips and asparagus, check on them at 8 mins.
  6. In the meantime, prepare the sweet dressing by blending all ingredients together until smooth. Add a tablespoon or two of water if needed to thin out the dressing.
  7. Assemble the salad by layering the Power Blend and drizzling it with a little sweet dressing before layering the remaining ingredients. Start layering the grilled salmon, asparagus, potatoes, hard boiled eggs, tomatoes and drizzle with more dressing. Garnish the salad with some fresh dill leaves. Enjoy!
  8. Use fresh quality salad ingredients such as Sun-Maid California Mission Figs and Mann's Fresh Vegetables , it makes a world of difference to your salads!

Recipe Notes

If you’re not grilling, follow the same recipe and roast the salmon with the veggies in a 425 oven for 15 minutes until cooked.

Choose a salmon fillet and cut it in even sizes always, that way the salmon cooks at the same time. You can cut the salmon into cubes and skewer some onions, coloured peppers or tomatoes if you want.

The sweet dill dressing can be prepared up to one week in advance and kept in the refrigerator. Also make sure to keep any unused dressing for salads, sandwiches and to use as dips.

Leftovers of this salmon salad (if any) make a great lunch the next day! It’s the type of salad you can enjoy warm and cold!

Nutrition Facts
Salmon Salad With Sweet Dill Dressing
Amount Per Serving
Calories 673 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 14g88%
Cholesterol 248mg83%
Sodium 660mg29%
Potassium 1941mg55%
Carbohydrates 38g13%
Fiber 10g42%
Sugar 10g11%
Protein 43g86%
Vitamin A 2070IU41%
Vitamin C 67.7mg82%
Calcium 160mg16%
Iron 10.5mg58%
* Percent Daily Values are based on a 2000 calorie diet.