Sockeye Salmon Salad with Green Goddess Dressing

Sockeye Salmon Salad with Green Goddess Dressing

The real hero of this Pan-Seared Sockeye Salad is the Green Goddess Dressing -- we use it as a dipping sauce, a drizzle for roasted veggies or as a bright and tangy finish to your favorite salad or grain bowl recipe. Here it pairs perfectly with our wild Alaskan Sockeye Salmon's vibrant red color and firm texture.

Ingredients

Warm Sausage Salad:

  • 2 heads Butter Lettuce, leaves torn
  • 12 Sugar Snap Peas, sliced thin
  • 6 Radishes, sliced thin
  • 3 Persian Cucumbers, sliced thin
  • 4 portions Blue Circle Foods Sockeye Salmon, defrosted
  • 3 sprigs Fresh Dill, roughly chopped
  • 10 leaves Fresh Basil, sliced fine
  • 2 tbsp Sunflower Seeds, roasted and salted
  • Green Goddess Dressing, to taste

Green Goddess Dressing:

  • Ā½ cup Greek Yogurt, full fat
  • 1 1/4 cup, packed Fresh Tender Herbs (we used parsley, basil, cilantro and tarragon)
  • 1 tablespoon Olive Oil
  • Ā½ teaspoon Lemon Zest
  • 2 tablespoons Fresh Lemon Juice
  • 1 clove Garlic
  • 1 teaspoon Capers
  • Ā¼ teaspoon Kosher Salt
  • 1/8 teaspoon Black Pepper

Instructions

Using a sharp knife, carefully remove the skin from the salmon portions. Cut each portion in half widthwise. Season both sides of salmon with salt and pepper. Heat a large non-stick skillet over medium heat. Add oil and wait until it shimmers. Add salmon portions and cook for 4 minutes. Gently flip and cook for another 3-4 minutes or until desired doneness. Arrange the lettuce in a shallow serving bowl. Top with sugar snap peas, radishes, cucumbers, dill, basil, sunflower seeds, and cooked sockeye salmon. Drizzle with Green Goddess dressing.

Green Goddess Dressing:

Place all ingredients in a blender or food processor and process until well combined. Dressing keeps for 5 days in the refrigerator.


Previous Recipe