Marinated Vegetable Salad With Salmon

Photo Credit
Sam Jones/Quinn Brein
The Editors
Serves 4
Preparation Method
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This Marinated Vegetable Salad With Salmon dish is a trifecta of dishes—attractive, healthy, and delicious! It’s the overnight marinate for the vegetables that makes it extra special. 

The oily flesh of salmon stands up well to being grilled or broiled and the marinaded vegetables are the perfect accompaniment. 

4 stalks celery, sliced
3 carrots, sliced
2 zucchini, sliced
2 cups broccoli florets
crisp salad greens
1 pound cooked salmon

Steam celery, carrots, zucchini, and broccoli for 3 minutes, or until crisp-tender. Place vegetables in a 3-quart casserole dish.


1/2 cup vegetable oil
1/4 cup finely diced onion
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon honey
1 teaspoon dried dill
1 teaspoon yellow mustard
1/2 teaspoon salt
1 clove garlic, minced

In a small bowl or in a container with a lid, combine all dressing ingredients. Whisk or shake to blend.

Pour dressing over steamed vegetables. Refrigerate for at least 1 hour or overnight.

To assemble: Place salad greens on a platter. Top with salmon. (Salmon can be warm, room temperature, or chilled.) Arrange marinated vegetables around salmon and pour any remaining dressing over them.

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The Almanac Chefs

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