Autumn Salmon Salad With Maple Dijon Vinaigrette

Autumn Salmon Salad With Maple Dijon Vinaigrette

Recipe courtesy of DANCING for DONUTS

This seasonal Autumn Salmon Salad comes together in just 10 minutes and uses our sustainably sourced Atlantic Salmon paired with fall harvest favorites like honey crisp apples, Brussel sprouts and candied walnuts.


For the salad:

  • 2Ā  Norwegian Atlantic Salmon
  • 1/4Ā cupĀ crumbled goat cheese
  • 1/3Ā cupĀ pomegranate seeds
  • 1Ā honey crisp appleĀ sliced
  • 1/4Ā cupĀ candied or regular walnuts
  • 4Ā cupsĀ of kale
  • 2Ā cupsĀ of shredded Brussel sproutsĀ or sliced & pulsed in a food processor

For the vinaigrette:

  • 1/2Ā lemonĀ juiced
  • 2Ā tbspĀ Lakanto Maple SyrupĀ or traditional Maple Syrup
  • 2Ā tbspĀ Dijon mustard
  • 1/4Ā cupĀ Extra Virgin Olive Oil
  • 1/2Ā tspĀ cinnamon
  • Sea Salt & Black Pepper
  • 1Ā cupĀ pico de gallo
  • Pickled radishes (regular sliced radishes would work well too


Heat skillet (if you have one!) or pan over medium heat for 3-5 minutes. Dry the salmon with a paper towel for the ultimate crisp and season the skin lightly with salt. Add a tablespoon or so of oil (I like avocado oil) to the skillet and then lay the piece of salmon down away from you so that the oil doesnā€™t splash. It should make a sizzling noise ā€“ thatā€™s how youā€™ll know the pan is hot enough! Cook the salmon on the skin side for about 5 minutes and while thatā€™s searing, toss together the kale, sprouts and Maple Dijon Vinaigrette (recipe below). I like to massage the dressing into the kale and sprouts with my hands to help soften them. After 5 minutes, turn the salmon over and give it a quick 1ā€“2 minute sear on the other side. Plate the salad for two and top each with a salmon filet. Add the apple, pomegranate seeds, walnuts and goat cheese and a pinch of salt on top if desired.

For Maple Dijon Vinaigrette:

In a medium-sized bowl, whisk together all the ingredients. Add salt and pepper to taste and store in an airtight container in the fridge.

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