Go Back
+ servings
Salmon Wedge Salad with Honey Mustard - Healthyish Foods

Salmon Wedge Salad and Honey Mustard Dressing

This salmon wedge salad with homemade honey mustard dressing is perfectly shareable and incredibly delicious. In fact, family style salads are one of my favorite recipes to create. They’re fun to eat, easy to make and always so delicious.
5 from 3 votes
Leave a Review »

Ingredients

Honey Mustard

  • ½ cup mayonnaise
  • 1.5 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 teaspoons apple cider vinegar
  • ¼ teaspoon paprika
  • ¼ teaspoon salt

Salad

  • 1 lb. Scottish salmon, deboned, skin on
  • salt and pepper , season the fish
  • 1-2 tablespoons olive oil, drizzle over the fish before pan searing
  • 2 heads iceberg lettuce, trim end, cut into quarters or wedges
  • 1 cup avocado, peel, pit and cube
  • 2 ears sweet corn, grill, remove kernels from cob
  • 2 tablespoons dill, freshly chopped
  • 2-3 hard-boiled eggs, chopped small or grated

Equipment

  • 1 serving platter
  • 1 small mixing bowl dressing
  • 1 grill for corn on the cob
  • 1 saute pan or air fryer for the salmon

Instructions 

  • Preheat you grill to 400 degrees. Grab a large serving platter, set it aside.
  • Debone your salmon filets. Pat them dry with a paper towel and season with salt and cracked black pepper. You can leave the skin on while it cooks.
    Heat a medium sized non-stick skillet over medium heat. Add olive oil to the flesh side of the fish and place it flesh side down in the pan.
    Cook for 5-6 minutes on each side depending on thickness. This will give you a medium-well temperature.
    Once fully cooked, remove the salmon from the pan and set it aside to cool.
  • Next, you’ll add the corn to the grill until it has nice char marks on the kernels. About 10 minutes.
    Remove the corn from the grill and set aside. Once cooled, slice the kernels of corn off of the cob with a sharp knife. Set aside.
  • Cut the iceberg lettuce into quarters. Place the quarters on the platter. Season with salt and pepper. Set aside.
  • Next, you’ll chop the egg into small pieces and prepare your avocado.

Prepare the Dressing

  • In a small mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, paprika, honey and salt. Mix until well combined.

Assemble

  • Top the iceberg lettuce with the cool corn kernels and cubed avocado.
    Next, you’ll remove the skin from the salmon and break the salmon into large sharable pieces. Add it to the salad.
    Top the salmon with honey mustard dressing, chopped or grated egg, and fresh dill.

Nutrition

Serving: 1serving, Calories: 303kcal, Carbohydrates: 10g, Protein: 15g, Fat: 23g, Saturated Fat: 4g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 107mg, Sodium: 257mg, Potassium: 594mg, Fiber: 3g, Sugar: 8g, Vitamin A: 848IU, Vitamin C: 6mg, Calcium: 46mg, Iron: 1mg