Salmon Salad

Ingredients:

For the salmon:
500 g salmon fillet
½ tablespoon olive oil
1 teaspoon ground smoked paprika
salt and freshly ground black pepper (to taste)

For the salad dressing:
⅓ cup mayonnaise
½ tablespoon lemon zest
1 ½ tablespoons lemon juice
2 teaspoons French mustard DIJON
1 clove garlic, minced
salt and freshly ground black pepper (to taste)

For the salad:
½ finely chopped red onion
3 large radishes, grated
2 celery stalks, cut into small cubes
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped chives

Directions:

1. Preheat the oven to 190°C. Line a baking sheet with parchment paper, place the salmon on it, drizzle with olive oil, and season with smoked paprika, salt, and pepper.
2. Bake the salmon for 16–18 minutes (depending on its size and thickness). Let it cool to room temperature, then chop it into pieces and place in a bowl. Refrigerate the chopped salmon for 5–10 minutes.
3. Chop the vegetables. Add the chopped onion, radish, celery, dill, and chives to the salmon.
4. In a separate small bowl, prepare the dressing: mix the mayonnaise, lemon zest and juice, mustard, garlic, salt, and pepper.
5. Pour the dressing over the salmon salad and gently toss.
6. Serve salmon salad simply in bowls, on lettuce leaves, as a sandwich or wrap.

Yield: 4 servings
Recipe: downshiftology.com