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.

No additional tips available.

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

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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.

Poached Salmon Salad

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