Poached Salmon Salad Recipe

Name: Poached Salmon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salmon; 3 cups low-sodium vegetable broth; 1 small onion, halved; 3 cloves garlic, sliced; 10 whole pepperscorns; 1/2 teaspoon red pepper flakes; 1 1/4 pounds salmon fillets, thawed if frozen; 1/8 teaspoon salt; Dressing and Salad; 1/4 cup orange juice; 2 tablespoons red wine vinegar; 2 teaspoons spicy brown mustard; 3/4 teaspoon salt; 1/2 teaspoon hot sauce; 2 tablespoons olive oil; 12 ounces fresh kale leaves (8 packed cups) tough stems removed, chopped; 1 1/2 cups seedless red grapes, halved if large; 1/4 cup roasted, salted sunflower seeds

Servings: persons

Salmon
3 cups low-sodium vegetable broth
1 small onion, halved
3 cloves garlic, sliced
10 whole pepperscorns
1/2 teaspoon red pepper flakes
1 1/4 pounds salmon fillets, thawed if frozen
1/8 teaspoon salt
Dressing and Salad
1/4 cup orange juice
2 tablespoons red wine vinegar
2 teaspoons spicy brown mustard
3/4 teaspoon salt
1/2 teaspoon hot sauce
2 tablespoons olive oil
12 ounces fresh kale leaves (8 packed cups) tough stems removed, chopped
1 1/2 cups seedless red grapes, halved if large
1/4 cup roasted, salted sunflower seeds

1
Salmon
2
1. Combine broth, onion, garlic, peppercorns and red pepper flakes in a straight-sided saute pan. Cover and bring to a boil, then reduce heat to medium. Simmer 5 minutes. Season salmon with salt and add to pan. Cover and cook at very low simmer for 5 minutes. Remove fish to a plate with a large spatula and refrigerate at least an hour.
3
Dressing and Salad
4
2. In a small bowl, whisk together orange juice, vinegar, mustard, 1/2 tsp of the salt and the hot sauce. While whisking, add olive oil in a thin stream.
5
3. Combine kale, grapes and sunflower seeds in large bowl. Remove salmon skin. Flake salmon into bite-size pieces and add to bowl. Pour dressing over salad and season with remaining 1/4 tsp salt. Gently toss to combine.
6
Make Ahead Tip
7
Poach salmon the night before and refrigerate, tightly wrapped in plastic, until serving.

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Salmon, 3 cups low-sodium vegetable broth, 1 small onion, halved, 3 cloves garlic, sliced, and more.

Yes, Poached Salmon Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Poached Salmon Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions