Advertisement 1

Salmon turns side salad into main course

Article content

A green salad is pretty much a given at my dinner table as a starter.

Advertisement 2

Story continues below

Article content

There are times, however, when I want salad to be the meal and it’s not hard to add an assortment of proteins to leafy greens, transforming them into a delicious main course.

This week’s recipe does just that.

Poached salmon forms the basis of the salad along with some fresh sections of pink grapefruit, avocado, onion, and some crunchy pumpkin seeds all mixed in among the fresh assorted greens.

The dressing is simply made from the juice that accumulates when you section the grapefruit, along with some lemon juice, honey, and olive oil.

While this dish requires poaching the salmon and chilling before you assemble the salad, you can certainly use leftover grilled salmon to make this dish.

This salad is ideal as a main course lunch or light dinner

Editor’s note: Back by popular demand, the Londoner is reprinting a selection of Jill Wilcox’s recipes. This one was originally published March 31, 2018. Enjoy!


(Serves 4-6)

1 cup (250 ml) white wine

3 slices of lemon

2 bay leaves

1 lb. (500 ml) skinless salmon filet

10 cups (2.5L) of mixed greens

1 large pink grapefruit, sectioned

1 avocado, peeled, pitted and sliced

1/2 small red onion, sliced thinly

1/4 cup (50 ml) toasted pumpkin seeds


1 tsp. (5 ml) Dijon mustard

4 tbsp. (50 ml) grapefruit juice

2 tbsp. (25 ml) lemon juice

1 tsp. (5 ml) honey

4 tbsp. (50 ml) extra virgin olive oil

Salt and pepper to taste

Advertisement 3

Story continues below

Article content

1. Place the wine, lemon slices and bay leaves in a small saute pan. Lightly season the salmon with salt and place in the pan. Add enough water to completely cover the salmon. Bring to a gentle simmer.

2. Once the water is at a gentle simmer, cook a further 8 minutes. Remove from the heat and let sit for 5 minutes.

3. Carefully remove with a slotted spatula to a plate. Let cool. Refrigerate for at least an hour. (Can be done a day ahead.)

4. While the salmon is chilling, make the dressing by combining the mustard, grapefruit juice and lemon juice in a small bowl. Whisk to combine. Slowly whisk in the honey and olive oil. Season with salt and pepper to taste.

5. When the salmon is cool, break into chunks in a bowl. Drizzle a third of the dressing over top.

6. Dress the greens with another third of the dressing and place on a platter.

7. Scatter the grapefruit sections, avocado, and onion over the greens followed by the salmon.

8. Sprinkle with pumpkin seeds and drizzle with remaining dressing and serve immediately.

Optional: I sometimes add a bit of crumbled mild goat cheese to this salad.

Latest National Stories

Advertisement 1

Story continues below

News Near Tillsonburg

This Week in Flyers