2021, recipes

RECIPE: Salmon Salad

This salmon salad is so darn tasty!

It is just creamy enough and just sweet enough to not be overbearing.

Jump to recipe

Low and Slow

You’ll want to cook this fish low and slow. What does that mean? Cook at a low temperature over a slower period of time. It produces a more tender and moist fish with a superb depth of flavor every time.

Also, letting the fish rest before combining it with the sauce allows it to stay nice and juicy. I enjoy having this salmon salad on top of a salad, but you can also make it into a sandwich.

Canned, Frozen, or Fresh?

That’s more about personal preference. In a rush? Canned fish has the same nutritional value as fresh, but may have more sodium than you’d desire. Don’t turn your nose up to frozen foods! The freezing process is done when seafood is at it’s best state.

Marinating

The marinade alone makes this fish taste scrumptious! When it came out of the oven, I cut off all the crispy seasoned edges and ate them right away! HA! YUM!


Recipe

Serving Size: 4 

Total Time: 40 minutes

Ingredients

  • 1 pound fresh or frozen (thawed) skinless salmon
  • 1/2 tablespoon Extra Virgin Olive Oil
  • 2 tablespoons chives, diced
  • 1 1/4 tablespoons liquid Agave
  • 1/2 teaspoon ground mustard
  • 2 teaspoons lemon juice
  • 1/2 cup sun-dried tomatoes, sliced
  • 1/4 cup Kraft Light Mayonnaise
  • 1/2 cup nonfat plain greek yogurt
  • salt & pepper to taste

Directions

Preheat oven to 275 degrees Fahrenheit

Line a baking sheet with aluminum foil. Spray with cooking oil. Place salmon fillets on prepared baking sheet.

In a small bowl, mix 1/2 tablespoon olive oil, 1/4 tablespoon Agave, 1 teaspoon of lemon juice, 1/2 teaspoon ground mustard and 1 tablespoon chives. Brush over salmon fillets. Season fillets with sea salt and pepper and marinate for 10 minutes.

Bake salmon for 15 minutes at 275 degrees Fahrenheit. Then bake for 5 minutes at 375 degrees. Allow to cool for 10 minutes.

While salmon is baking, mix together 1 teaspoon of lemon juice, 1/4 cup mayonnaise, 1/2 cup greek yogurt, 1 tablespoon Agave, 1 tablespoon chives. Fold in sundried tomatoes.

When salmon has done cooking, break into large chunks. Fold into sauce preserving some of the chunks of salmon.

Eat as is, place on a bed of spinach/salad veggies, or place in a pita pocket.

Nutritional Information, per serving
Calories: 206; Total Fat: 9.5g; Carbohydrate: 9.1g; Dietary Fiber: 1.3g; Sugar: 5.3g; Protein: 21.9g


Only Marinating?

Ingredients

  • 1 pound fresh or frozen (thawed) skinless salmon fillets
  • 1/2 tablespoon Extra Virgin Olive Oil
  • 1 tablespoons chives, diced
  • 1/4 tablespoons liquid Agave
  • 1/2 teaspoon ground mustard
  • 1 teaspoons lemon juice
  • salt & pepper to taste

Directions

Preheat oven to 275 degrees Fahrenheit

Line a baking sheet with aluminum foil. Spray with cooking oil. Place salmon fillets on prepared baking sheet.

In a small bowl, mix 1/2 tablespoon olive oil, 1/4 tablespoon Agave, 1 teaspoon of lemon juice, 1/2 teaspoon ground mustard and 1 tablespoon chives. Brush over salmon fillets. Season fillets with sea salt and pepper and marinate for 10 minutes.

Bake salmon for 15 minutes at 275 degrees Fahrenheit. Then bake for 5 minutes at 375 degrees. Allow to cool for 10 minutes.

Enjoy baked salmon fillets with a side of Grilled Asparagus and Roasted Potatoes.

Recipe idea adapted from MyFitnessPal


I’ve lost over 100 pounds \o/. See my story here. I am NOT a nutritionist or a doctor. This blog is NOT meant to be a substitute for any professional guidance or counseling. The information I provide merely reflects my own personal experiences and is NOT meant to take the place of medical or nutrition advice from professionals. But it’s helpful and pretty…so enjoy! 😀

My BodyBuilding Boo and I like to live an 80/20 lifestyle; 80 percent of our foods are clean, healthy, whole natural foods and then we allow ourselves to indulge in processed food varieties 20 percent of the time. We like to KISS our recipes (Keep It Simple Sweetie); Easier to track, monitor, and meet our MACROS that way!

– Estee D. Ratliff

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