Roasted salmon, snap pea, and cucumber salad


Lunch today, February 18, 2016
Incredible summer lunch dish, crunchy and tasty, Great for any summer lunch table
4 servings

  • 1 lb. sugar snap peas
  • 2 small cucumbers, unpeeled, thinly sliced (Persian if you can find them)
  • 1 cup (about 1/2 pint ) cherry or grape tomatoes, halved
  • ¼ cup chopped fresh dill
  • ½ cup extra virgin olive oil
  • Grated zest of 1 large lemon
  • ¼ cup fresh lemon juice (from one large lemon)
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 (14.75-ounce) cold smoked , skinless pink salmon

1) Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibramt green, 1 to 2 minutes. Drain and transfer to a bowl of ice water to cool, about 2 minutes. Drain and put in a salad bowl. Add the cucumbers, tomatoes, and dill.

In a small bowl, whisk together the olive oil, lemon zest, lemon juice, salt and pepper until smooth.

Using a fork, flake the salmon into 3/4-inch pieces and add to the salad bowl. Pour the dressing over the salad and toss until coated.

Nutritional notes:
Calories per serving 527

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