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Composed Salmon Salad with Whipped Feta Dressing and Pickled Onions
This salmon salad with a creamy whipped feta dressing is an absolutely delight! Paired with tangy pickled onions and baked tomatoes, it is the perfect savoury dish for anytime of the day.
YIELDS
6
Ingredients
For the pickled onions
- 2 small red onions (about 2 cups), halved and sliced
- ¾ cups white wine vinegar
- ¼ cup water
- 1 tablespoon sugar
- ½ teaspoon salt
For the whipped feta dressing
- 1 ½ cups greek yogurt
- 100g feta cheese, cut into chunks
- 1 clove garlic, minced
- ¼ cup brine from the pickled onions
- 2 tablespoons finely chopped dill
For the salad
- 680g mini new potatoes, halved
- 4 eggs
- 1 English cucumber cut into batons
- 2lbs salmon filet
- 260g (8oz) cherry tomatoes on the vine
- olive oil
- salt
- pepper
- fresh dill
Directions
- Place the onions into a heat-proof container like a mason jar or measuring cup.
- Add the vinegar, water, sugar and salt to a small pot and bring to a simmer just to dissolve the sugar. Pour the hot vinegar mixture directly over the onions, ensuring they are completely submerged in the liquid. Set aside to cool completely, about 1 hr. It can be made a couple of days ahead and stored in the fridge.
- Add the Greek yogurt to a small food processor along with the feta cheese and garlic. Process until smooth and creamy. Add the pickled onion brine and dill and pulse until well combined. Pour into a container and store in the fridge.
- Boil the potatoes in well-salted water until tender, drain and transfer to a bowl and cool completely. Once the potatoes are cool, cover and keep refrigerated.
- Bring a pot of water to the boil, then carefully lower the eggs into the water. Bring the water back to a simmer, cover and cook the eggs for about 6-8 minutes (6 minutes will yield a runny yolk) , drain the eggs and run them under cold water. When they are cool enough to handle, peel them. Set aside in the fridge until ready to plate the rest of the salad.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Place the salmon filets and skin side down on the baking sheet. Cut the cherry tomatoes into bundles of about 3-4 and add them to the sheet pan as well. Season the salmon with salt. Drizzle the salmon and cherry tomatoes with olive oil. Bake for about 20-25 minutes, until the salmon is cooked through but still tender and the tomatoes have softened. Remove from the oven and allow the salmon and tomatoes to cool for 15-20 minutes. This can be done a day or two ahead, and the salmon is kept covered in the fridge until ready to serve.
To serve family style.
Use a large platter. Slather about ½ cup or more of the whipped feta dressing over the bottom of the platter. Place the salmon filets (skin removed) at the center of the platter. Cut the eggs in halves or quarters. Add the eggs, potatoes and cucumbers in little composed piles around the salmon. Dollop each piece of salmon with some feta-yogurt dressing and fresh dill sprigs. Fill in the spaces on the platter with cherry tomatoes, pickled onions and dollops of the dressing. Garnish with more fresh dill.
