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
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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.
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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.
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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!