Ok, before you get grossed out by the name, trust me, this is good. We are not talking mid-west “salads” filled with cool-whip, jello, marshmallows, canned fruit, what have you. We are talking good for you “salad” that has ZERO crap and when it comes down to it, ZERO filler.
Yes. A seafood “salad” with NO filler. No mayo. No miracle whip. No cream-cheese. Not even greek yogurt. This right here is dairy-free in the most natural of ways!
This have been my FAVE lunch lately. I either eat it right out of the container or I scoop into some lettuce for a “wrap” effect.
For this salad, the natural fat from the salmon, coupled with a little glug of EVOO give you all of the moisture you need. Note: I think it is important to buy the farm-raised salmon for this dish (I want to love sockeye, but it is just too dry!). I do my seafood shopping at Wegman’s because I like their sustainable seafood practices and I know my fish is still being environmentally responsibly sourced.Print
- 1 lb farm-raised skin on salmon
- bunch of fresh dill, washed
- bunch of fresh parsley, washed
- 1 lemon (zest and juice); zested and juiced (same bowl is fine)
- 1–2 tablespoons capers
- Drizzle of EVOO
- Preheat oven to 375.
- In a food processor combine the dill, parsley, lemon juice and lemon zest, one glug of EVOO. Pulse for about 20 seconds, until everything is combined.
- Place a piece of parchment paper in an ovenproof baking dish. Place salmon, skin side down. Spread 1/2 of your dill mixture and spread on top, reserve the rest. Bake for 18 minutes or until salmon is cooked through.
- Allow salmon to cool. Flake into a medium bowl (I use my hands). Discard the skin. Lightly mix in the rest of the dill mix. Stir until just combined. Stir in your capers.
- Voila! I use my red fixate container to measure out and store in Tupperwares for the week. I try to eat within about 3 days.
I typically make this on a Sunday. Eat it on Monday and Tuesday for lunch at work. Feed to my kids for dinner any of those days. Make sure to eat early in the week!