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    Seared Salmon Salad with Hummus Dressing

    This simple seared salmon salad is light, nutritious, and packed with umami flavor! Add this salmon salad recipe to your seafood cookbook for a fresh dish, every time.

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    [[ recipeID=recipe-8ld0lmmqf, title=Seared Salmon Salad with Hummus Dressing ]]

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    Seared Salmon Salad with Hummus Dressing

    Dubbed as Chef Andrew's "Resolution Salad", this recipe is perfect for a light, nutritious meal at any time of the day and can easily swap in other proteins!

    Servings: 2 people

    Keywords: Salmon, Salad

    • Prep Time: 25 mins
    • Cook Time: 10 mins
    • Total Time: 35 mins

    Ingredients

    Instructions

    Ingredients

    Pickled Veggies

    • 1 Red onion, sliced or diced
    • 1 Persian cucumber, sliced
    • 1 cup Rice wine vinegar
    • ½ cup Water
    • 3 tbsp. Sugar
    • 1 tsp. Salt

    Hummus Dressing

    • 1 cup Hummus
    • 2 tbsp. Extra virgin olive oil
    • 2 tbsp. Water
    • Squeeze of fresh lemon juice, optional

    Salad Components

    • 2 tbsp. Quinoa, cooked
    • 2-3 handfuls Arugula
    • ¾ cup Red radishes, sliced
    • ¾ cup Red bell pepper, sliced or chopped
    • ¾ cup Cherry tomatoes, halved
    • Fresh dill, to taste (optional)

    Instructions

    Pickled Veggies

    1. Prepare your pickled veggies. Slice cucumbers. You may slice, dice, or rough chop your red onion. Add onions and cucumbers into separate containers just large enough to hold them.
    2. Combine rice wine vinegar, water, sugar, and salt into a bowl. Stir until the sugar and salt has completely dissolved.
    3. Pour brine over your onions and cucumbers just until covered. Store in the fridge.

    Making Hummus Dressing

    1. Add hummus to a bowl, add extra virgin olive oil, and enough water to turn it into milkshake consistency. Add a squeeze of fresh lemon juice, and chill that in the fridge.

    SEARING SALMON

    1. Pat salmon portions dry of any excess moisture. Season with salt and pepper.
    2. Heat a neutral cooking oil (like canola, sunflower, or avocado oil) over medium high heat in your pan until it is shimmering but not smoking.
    3. Add salmon to pan. Your salmon should sizzle when placed in the pan. If it doesn’t… your oil is not hot enough.
    4. Once salmon is in the pan, do not move it! This allows the crispy, caramelized crust of the salmon to form.
    5. After 3-4 minutes, give it a flip, and cook for another 2-3 minutes or so.
    6. How to Check Your Salmon is Fully Cooked:Check for doneness by gently pushing the flat side of a wooden skewer through the thickest part of the fish. If it goes through with no resistance, it is done. If there is resistance, cook for another minute or so and test again.
    7. Remove from heat.

    Salad Assembly

    1. Add all salad components to a large mixing bowl. Now add a couple heaping handfuls of your pickled onions and cucumbers. Pour a bit of your pickling liquid over the ingredients as your dressing and mix well.
    2. Start by a spreading a foundation of Hummus sauce on a plate. Then add a healthy handful of your mixed salad onto the hummus. Finally, top with your crispy pan seared salmon portion. Garnish with a squeeze of fresh lemon.