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Celebration Salmon Salad with Yoghurt Ranch Dressing Recipe

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4.6 from 75 reviews

This vibrant Celebration Salmon Salad with Yoghurt Ranch Dressing is a perfect show-stopper for gatherings, featuring hot smoked salmon, marinated kale, pickled onions, and fresh fruit. The creamy yoghurt ranch dressing ties all the fabulous flavors and textures together, making it a delicious and satisfying main dish that’s both refreshing and nourishing.

Ingredients

Hot Smoked Salmon

  • 500g / 1 lb hot smoked salmon, store bought, any flavour

Quick Pickled Onion:

  • 1 small red onion, halved then finely sliced
  • 1 cup (250 ml) apple cider vinegar (or white wine vinegar)
  • 1 tsp salt
  • 2 tsp white sugar

Yoghurt Ranch Dressing:

  • 2 cups Greek yoghurt, full fat recommended
  • 3 tbsp extra virgin olive oil
  • 1 garlic clove, minced
  • 1/4 cup fresh chives, finely chopped
  • 1/4 cup fresh dill, finely chopped
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 tsp white sugar
  • 3 tbsp lemon juice

Marinated Kale:

  • 4 cups (packed) kale, torn into bite size pieces (stalks removed)
  • 2 tsp extra virgin olive oil
  • Pinch of salt

Salad:

  • 2 pieces fruit – nectarines, peaches, grapefruit, or blood oranges (ripe and juicy)
  • 10 cups cos lettuce / romaine, torn or cut into bite size pieces
  • 1 small fennel, shaved (0.5 mm / 1/5″ thickness) or finely sliced
  • 1 handful snow pea sprouts (optional)
  • 3/4 cup (75g) parmesan, shredded

Instructions

  1. Flake Salmon: Use two forks to gently flake the hot smoked salmon into large chunks to maintain texture and flavor.
  2. Make Dressing: In a bowl, whisk together all ingredients for the Yoghurt Ranch Dressing. Adjust olive oil and lemon juice to your preferred taste. Let the dressing rest for 20 minutes for flavors to meld.
  3. Pickle Onions: Combine sliced red onion, vinegar, salt, and sugar in a bowl. Toss to coat and set aside for at least 1 hour until onions soften. Drain before using.
  4. Marinate Kale: Place torn kale in a large bowl, drizzle with olive oil, sprinkle with salt, and massage the leaves with your fingers until coated and slightly softened. Let it rest for 30 minutes.
  5. Prepare Fruit: If using nectarines or peaches, halve and slice them finely. For grapefruit or blood oranges, segment according to the video instructions, squeezing any remaining juice into the dressing.
  6. Assemble Salad: In a large bowl, combine lettuce, marinated kale, fennel, and half of the pickled onions. Drizzle about one cup of the dressing over and sprinkle one-third of the parmesan cheese. Toss well to coat. Taste and add more parmesan, salt, or dressing if needed.
  7. Layer Salad for Serving: On a serving platter, pile half the dressed salad leaves, then layer half the flaked salmon and half the fruit. Scatter some red onion on top.
  8. Top and Garnish: Add the remaining salad leaves, salmon, fruit, and red onion (you may not use all the onion). Drizzle additional dressing over the top (reserve some for serving) and scatter snow pea sprouts and the remaining parmesan cheese.
  9. Serve: Place the salad on the table to let guests help themselves, offering the remaining dressing on the side.

Notes

  • Hot Smoked Salmon: This is not thin smoked salmon slices but cooked salmon fillets smoked in a smoker for a deep smoky flavor, ideal for special occasions.
  • Kale Preparation: Remove thick stalks and tear leaves into bite-size pieces, measuring by packed volume. Massaging helps soften kale for salad use.
  • Cos/Romaine Lettuce: Using smaller baby cos lettuces yields sweeter leaves and better shape; otherwise, use 2 large lettuces.
  • Parmesan: Finely shredded store-bought parmesan works best, but freshly grated parmesan is a great alternative.
  • Prep Ahead Tips: You can prepare salmon, marinated kale, dressing, and pickled onions up to a day before. The dressing can be made up to 48 hours ahead. Chop lettuce the day before and store properly.
  • Fruit Slicing: Best done close to serving to maintain freshness and texture.
  • Salad Longevity: The yoghurt dressing prevents quick wilting, so the salad stays good for an hour or more after dressing. It becomes less perky but remains enjoyable for up to 3 hours and leftovers are well received the next day.
  • Nutrition Information: Refers to full meal portions as described; for a banquet, the salad may serve more people.

Find it online: https://mymonthlyrecipes.com/celebration-salmon-salad-with-yoghurt-ranch-dressing-recipe/