Go Back
+ servings
Salmon Wedge Salad and Honey Mustard Dressing – 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 2 votes
Leave a Review »

Ingredients

Honey mustard dressing

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

Salad ingredients

  • 1 lb. Scottish salmon, deboned, skin on
  • salt and pepper , season the fish
  • 2 tablespoons olive oil, to drizzle over the fish before pan searing
  • 2 heads iceberg lettuce, cut into quarters or wedges
  • 1 cup avocado, thinly sliced
  • 2 ears sweet corn, grilled
  • 2 tablespoons dill, freshly chopped and packed in the measuring spoon
  • 3 hard-boiled eggs, chopped small

Equipment

  • serving platter
  • mixing bowl
  • grill
  • saute pan

Instructions 

  • Preheat you grill to 400 degrees.
  • Grab a large serving platter.

Prepare the iceberg lettuce:

  • Cut the iceberg lettuce into quarters. Place the quarters on the platter. Season with salt and pepper. Set aside.

Prepare the salmon:

  • Next, 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.

Prepare the corn and egg:

  • 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.
  • Next, you’ll chop the egg into small pieces and thinly slice 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 or no lumps.

Assemble the salad:

  • Top the iceberg lettuce with the grilled corn kernels, chopped dill, chopped egg and avocado slices.
  • Next, you’ll remove the skin from the salmon and break the salmon into large sharable pieces.
    Add the salmon pieces on top of all of the other ingredients. Season the entire salad with salt and pepper.
  • Drizzle with honey mustard dressing, serve and enjoy!

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