Holly’s Salmon Salad
The real chef of our family is my sister, Holly. She’s brilliant in the kitchen. She picks just the right flavors, insists of fresh ingredients, and hosts the heck out of every event she puts together. I love that girl.
I love even more that the family and I gathered around her kitchen table tonight, surrounded by family and more family, for a one of her classic Sunday dinners. My little Rebecca has asked four times already why we can’t live here in Newport Beach, and four times in a row I’ve told her I really think we should. Nevermind the 1.5 million dollar pricetag on homes in this area. It’s family. Surely we could figure something out, right?
Of course, our oldest son is the family worrier, and has no less than four times suggested that he’d rather live in an insane asylum than live in a place that has earthquakes. I don’t find this comment to be even remotely overdramatic.
So, tonight’s dinner was a chaotic bumble of kids and dogs and an umbrella covered picnic table with this salmon salad taking center stage.
That sis of mine lined a heap of veggies across a platter and poured a drizzle of sweet mustard-dill dressing on top. Even the picky eaters in the crowd filled their plates with greens and tomatoes and potatoes and ate them entirely.
Yet another reason Rebecca may be onto something. Family. Veggies. Why don’t we live in California?
Holly's Salmon Salad
Holly never has real measurements, so don't panic as you toss this together. Just a pinch of this and a pinch of that, in fairly similar amounts should do. You can't really go wrong with the flavors and combinations of this recipe. It's fresh, healthy, and absurdly scrumptious. The great part of this salad is most of the veggies can be blanched and prepared the night before, then put together the next day with the warm salmon.
FOR THE SALAD:
1/2 pound asparagus, steamed
1/2 pound fresh green beans, steamed
3 cups baby white potatoes, diced & boiled, salted & peppered
1 pound salmon, cooked & flaked
3 ears corn, boiled and cut
2 cups cherry tomatoes, halved
2 cucumbers, sliced thin
FOR THE DRESSING:
1/3 cup red wine vinegar
2 tablespoons spicy brown mustard
1/4 cup honey
3 tablespoon oil
1 teaspoon chopped parsley
1 tablespoon chopped fresh dill
1/4 cup chopped scallions
1 clove crushed garlic
salt and pepper to taste
Line all salad ingredients on a large platter. In a small bowl, whisk all ingredients together until well mixed. (Try preparing the dressing the night before, or several hours before, to allow the flavors to mix together.) Drizzle the dressing over the salad. Serve immediately and enjoy!