Looking for a light lunch packed with brain healthy benefits? Try Katie Lee’s salmon salad with lemon dijon caper vinaigrette from Katie Lee’s Easy-Breezy Eats: The Endless Summer Cookbook. Salmon is great for decreasing inflammation as it’s packed with B vitamins and Omega-3 fatty acids. Since our bodies cannot produce Omega-3s, salmon is one of the best sources to make sure we get them.
By Katie Lee
Makes 4 Servings
I eat salmon a couple times a week and am always looking for different ways to prepare it (though often I get in a rut and just season it with salt, pepper, and chili powder, bake it, and call it a day). This salad, based on tender Bibb lettuce, is nice and delicate, and the vinaigrette is quite light, making it ideal for lunch.
For the salad:
8 ounces (225 g) salmon fillet
Salt and freshly ground black pepper
1 head Bibb lettuce, torn into pieces
2 ribs celery, thinly sliced
1 cup (55 g) thinly sliced English cucumber
1/4 cup (25 g) roughly chopped fresh flat-leaf parsley
2 tablespoons minced fresh chives
For the vinaigrette:
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
Zest of 1 lemon
1 tablespoon capers, roughly chopped
Splash of white wine vinegar
Salt and freshly ground black pepper
Make the salad:
Preheat the oven to 350 F (175 C). Spray a baking dish with nonstick cooking spray.
Season the salmon with salt and pepper. Place on the baking dish and bake for 15 to 20 minutes, until the fish flakes easily with a fork. Let cool. Remove and discard the skin and flake the flesh with a fork.
In a salad bowl, combine the lettuce, celery, cucumber, parsley, chives, and salmon.
Make the vinaigrette:
In a small bowl, whisk the lemon juice and mustard until emulsified. Add the oil and whisk. Stir in the lemon zest, capers, and vinegar and season with salt and pepper to taste.
Add the vinaigrette to the salad and toss well. Serve immediately.
Recipe from Katie Lee’s Easy-Breezy Eats: The Endless Summer Cookbook