This Dill Salmon Salad with Grilled Garlic Bread is my favorite lunch as of late! The salmon salad is super bright, lemony, a little vinegar-y, and completely addicting. I love serving it over beautiful, soft butter lettuce and grilled garlic parmesan bread!
I’m deeming this salad my favorite salad of this summer. Which is a BOLD statement, because I eat at least one salad a day, and a lot of times two a day, especially in the summer. Now this isn’t a “summer salad” per se, but it’s incredibly delicious.
My aunt first made a version of it for me a few weeks ago, when I was in Rhode Island for my cousin’s wedding. I couldn’t get enough of it, and I knew I had to re-create it when I got home! She served it over romaine with baked parmesan toasts, and she used raspberry blush vinegar instead of the raspberry balsamic, white wine vinegar, and lemon juice I used.
You really get the perfect balance of richness from the salmon, tanginess from the vinegar and lemon, and brininess from the capers. The red onion is delicious in it too.
Overall, it’s just so freaking flavorful and amazing.
I also seared the salmon in a skillet, so I got it crusty and brown on the outside, and super juice and flaky on the inside.
It adds that to-die-for textural element that I always need. Sooooo good.
It’s super quick to put together, and even keeps great in the fridge for a couple days, because it marinates and gets even more flavorful. If that’s even possible!
Oh, and how could I forget. The grilled garlic bread is unreal. You just brush some good quality, crusty bread with olive oil, grill it, and rub a fresh garlic clove on it while it’s hot, so it infuses into the bread. And then sprinkle it with parmesan cheese.
YES PLEASE.
Basically, your Monday needs this salad!
Dill Salmon Salad with Grilled Garlic Bread
This Dill Salmon Salad with Grilled Garlic Bread is my favorite lunch as of late! The salmon salad is super bright, lemony, a little vinegar-y, and completely addicting. I love serving it over beautiful, soft butter lettuce and grilled garlic parmesan bread!
Ingredients
For the salmon
- 3/4 pound salmon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried parsley
- 2 teaspoons olive oil
For the salad
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 1 1/2 tablespoons chopped fresh dill
- 1 tablespoon capers
- 1 tablespoon white wine vinegar
- 1 tablespoon raspberry balsamic vinegar*
- juice of 1/2 a lemon
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- butter lettuce for serving
For the garlic bread
- 4 thick slices crusty bread
- olive oil for brushing
- 1-2 cloves garlic
- grated parmesan cheese
Instructions
Season the salmon with salt, pepper, onion powder, garlic powder, and parsley. Heat a large nonstick skillet over medium-high heat and sear the salmon for about 2 minutes per side, or until cooked through (depending on the thickness). Set aside to cool slightly.
Heat a grill pan or outdoor grill over medium heat. Lightly brush both sides of the bread with olive oil and grill for 1-2 minutes per side. Immediately rub the bread slices with the garlic cloves, almost "grating" it into the bread. Sprinkle with desired amount of parmesan cheese.
Once salmon has cooled slightly, flake it apart into small pieces and combine in a medium bowl with the celery, red onion, dill, capers, white wine vinegar, raspberry balsamic, lemon juice, olive oil, salt, and pepper. Mix to combine. Serve over butter lettuce with the grille garlic bread.
Recipe Notes
*Any raspberry infused vinegar will work here. If you can't find it, you can use all white wine vinegar!
inspired by my aunt and Ina.
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