Salad: Canada – British Columbia (Pacific Canada) – BC Wild Salmon Salad

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 20 min

Total 50 min

Ingredients

- 2 wild salmon fillets, skin on, approx. 6 oz (170 g) each
- 6 cups (180 g) mixed salad greens (spring mix, arugula, butter lettuce)
- 1 cup (150 g) fresh BC blueberries
- 3/4 cup (75 g) walnuts, toasted and roughly chopped
- 1 small English cucumber, about 6 oz (170 g), thinly sliced
- 1 cup (150 g) cherry tomatoes, halved
- 1/4 cup (25 g) thinly sliced red onion
- 2 radishes, thinly sliced (about 40 g)
- 2 tbsp (30 g) crumbled goat cheese or feta (optional)
- 1 tbsp (15 ml) olive oil (for cooking salmon)
- 3 tbsp (45 ml) extra-virgin olive oil (for dressing)
- 2 tbsp (30 ml) local honey
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) white wine vinegar or apple cider vinegar
- 1 tbsp (15 ml) fresh lemon juice (about 1/2 lemon)
- 1 small shallot, minced (about 1 tbsp / 15 g)
- 3/4 tsp (4 g) sea salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, divided
- Optional: lemon wedges for serving

Instructions

Short Description:
A chilled salad of grilled or poached BC wild salmon (sockeye or coho) served on mixed greens with local blueberries, toasted walnuts, and a honey-mustard dressing made with regional honey and bright lemon.

Regional Notes:
This Pacific Canada version highlights British Columbia wild salmon (commonly sockeye or coho) and BC blueberries, and uses local honey in the dressing. Compared with generic salmon salads, it emphasizes the salmon chilled and flaked over fresh local fruit and toasted walnuts for a West Coast contrast of sweet, savory, and crunchy textures.

1. Pat salmon dry and season both sides with 1/2 tsp (2 g) sea salt and 1/4 tsp (0.5 g) black pepper.
2. Choose a cooking method for the salmon:
   a. Grilling: Heat a grill or grill pan to medium-high and oil the grates. Brush fillets with 1 tbsp (15 ml) olive oil. Grill skin-side down 4–5 minutes, then flip and cook 2–4 minutes more until internal temperature reaches 125–130°F (52–55°C) for medium-rare to medium. Remove and let cool to room temperature, then chill in refrigerator 15–20 minutes.  
   b. Poaching: In a shallow skillet, combine 1 1/2 cups (360 ml) water, 1/4 cup (60 ml) white wine (optional), a pinch of salt, and 2 lemon slices; bring to a gentle simmer. Submerge salmon skin-side down and poach 6–8 minutes until just cooked through (125–130°F / 52–55°C). Remove and chill 10–15 minutes.
3. While salmon cools, toast walnuts in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 3–4 minutes. Transfer to a plate to cool.
4. Make the dressing: Whisk together 3 tbsp (45 ml) extra-virgin olive oil, 2 tbsp (30 ml) local honey, 1 tbsp (15 ml) Dijon mustard, 1 tbsp (15 ml) white wine vinegar (or apple cider vinegar), 1 tbsp (15 ml) lemon juice, the minced shallot, and remaining 1/4 tsp (1 g) sea salt and 1/4 tsp (0.5 g) black pepper until emulsified. Taste and adjust sweetness or acidity.
5. In a large bowl, combine mixed greens, blueberries, sliced cucumber, cherry tomatoes, red onion, radishes, and toasted walnuts. Toss lightly with about half the dressing to coat (reserve remaining dressing).
6. Flake the cooled salmon into large pieces, leaving some larger segments for presentation. Arrange on top of the dressed greens. Sprinkle crumbled goat cheese or feta if using.
7. Drizzle remaining dressing over the salmon and around the platter, or serve on the side. Finish with a grind of black pepper and lemon wedges.
8. Serve chilled or at cool room temperature. Leftovers keep in an airtight container in the refrigerator up to 24 hours (dress greens just before serving to avoid sogginess).