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.
Prepare the iceberg lettuce:
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:
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!
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