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?

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Holly's Salmon Salad

Ingredients:

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

Directions:

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!

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10 Responses to “Holly’s Salmon Salad”

  1. 1

    Kayla @ Fitter Than Choc on July 4, 2011 at 3:28 am Reply

    The love the colourful combination of different ingredients, and how your sister Holly insists on using the freshest of ingredients. I think that is so important if you want a really good salad. I am sure you guys had some really awesome time! Happy July 4th:)

  2. 2

    Katrina on July 4, 2011 at 8:40 am Reply

    This looks so yummy! Wonderful recipe!

  3. 3

    Deanna on July 5, 2011 at 10:21 am Reply

    This salad looks perfect!

  4. 4

    Michele Brown on July 5, 2011 at 5:12 pm Reply

    It was positively delicious! Good times with family and friends made it a perfect experience! I was grateful to be there and partake!

  5. 5

    Ashley on July 5, 2011 at 8:51 pm Reply

    Can’t wait to try this! It looks oh so yummy and even better–not too bad for the waistline. :-)

  6. 6

    The Café Sucré Farine on July 6, 2011 at 5:50 am Reply

    Looks like the perfect summer meal!

    • Brooke replied: — July 7th, 2011 @ 12:26 am

      Oh, it really, really was!

  7. 7

    anna on July 6, 2011 at 7:17 pm Reply

    oo i love the combination of colors and flavors…the tomatoes, the corn, the cucumbers, and of course the salad! looks incredible.

  8. 8

    Christine on July 17, 2011 at 7:51 pm Reply

    Delicious! We just ate it for dinner and it was so good. Yummy way to get in lots of different vegetables in one meal. Thanks to you and your sister!

    • Brooke replied: — July 17th, 2011 @ 9:04 pm

      It really is a lovely salad, isn’t it?!

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