This salmon salad with peas and dill is a great way to use leftover salmon for a delicious spring dinner. If you are lucky enough to have fresh peas, use them, but frozen peas will work well too.
A lemon vinaigrette with Dijon mustard tops this salad of fresh lettuce, salmon, peas, scallions, tomatoes, and dill. If you don’t have leftover salmon, grill or broil some to add to the salad.
This recipe makes two salads.
Ingredients
You need the following ingredients to make this salmon salad with peas and dill.
Vinaigrette Ingredients
- 1 teaspoon Dijon mustard
- 3 tablespoons lemon juice
- 1/2 cup extra virgin olive oil
- Kosher salt to taste (approximately 3/4 teaspoon)
- Fresh ground black pepper to taste
Salad Ingredients
- 4 cups lettuce, torn into bite-size pieces
- 4 ounces petite peas (fresh peas blanched or frozen peas thawed)
- 1/2 cup scallion greens, thinly sliced
- 1 cup cherry tomatoes, halved
- 6 – 8 ounce slice of cooked salmon, cut in half
- Handful fresh dill, stems removed and torn into small pieces
- Fresh ground pepper, to taste
Directions
Make the dressing. In a small bowl, whisk the Dijon mustard and lemon juice together until blended. Drizzle the olive oil into the bowl, whisking to combine it. Whisk in some salt and pepper. After the dressing rests a bit, dip a lettuce leaf in it and taste it. Adjust the ingredients to suit your taste. Be sure to let the salt dissolve before tasting.
Assemble the salad. Add the lettuce to two large salad bowls or plates. Sprinkle about half of the peas and the scallion greens onto the two salads. Add the cherry tomatoes. Place a salmon slice on each salad. Add the rest of the peas and pieces of fresh dill. Drizzle the salads with the vinaigrette and grind some fresh pepper over the tops.
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