You know a salad is really damn good when you can forego the croutons and the cheese.
I contemplated adding some fluffy chèvre to this mix, but it truly doesn’t need it. Not when you’ve got flaky spiced salmon, sweet apples, earthy walnuts, juicy tomatoes, and a sweet curry vinaigrette that’s deserving of a fat end-of-year bonus.
I’ve been salmon salad obsessed for a while now. I don’t know if it’s because I live in a coastal state or what, but restaurants here know how to cook salmon properly. The fear of smacking my fork into a slab of dried-out fish is long gone. You don’t even have to be at a bougie steakhouse to get a good fillet. In fact, I recently devoured a nom-worthy piece of salmon at a chicken and waffle joint! (Side note: they really need to play around with a fried fish and waffle recipe. I think it can work, y’all. Should I try to invent it myself?)
Obviously, when I become obsessed with a meal, I
want need to be able to make it at home.
So I did.
And now I’m happy AF.
Salmon and Apple Walnut Salad With Sweet Curry Vinaigrette.
You could get away with using various other vinaigrettes with this mix, but for me, this sweet and warming blend makes the salad.
Not only does this protein-packed salad make for an awesomely substantial post-run or weekday lunch option (one that won’t make the office smell like a marina), but it’s a perfect light dinner. Anytime I feel as though I’ve over-indulged at lunch, I rock one of these for dinner.
Also! If you make a large amount of salmon for dinner some night, like some sort of bad ass sheet pan salmon, you could use the leftovers to create this dish. The salmon in this baby is great at any temperature.
If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations, and you’ll get a chance to be featured in my monthly newsletter.
Salmon and Apple Walnut Salad With Sweet Curry Vinaigrette
This protein-packed Salmon and Apple Walnut Salad With Sweet Curry Vinaigrette is easy, substantial, and crave-worthy. It's also incredibly light on, making it a healthy choice for lunch and dinner.
- 4-6 oz fillet of salmon
- 1 tsp olive oil
- kosher salt and cracked black pepper
- 1/2 tsp cumin
- chili flakes (optional)
- 2-3 heaping cups of baby spinach or mixed greens
- 1/2 apple, sliced thin or sliced into matchsticks I like using Gala or Honeycrisp apples
- 1 TBSP Finely chopped red onion
- 1/2 cup sliced grape tomatoes
- Handful of raw walnuts
- 1/4 cup Microgreens (optional)
Sweet Curry Vinaigrette.
- 1 TBSP extra virgin olive oil
- 1/2 TBSP apple cider vinegar
- 2 tsp pure maple syrup
- 1/2 tsp curry powder
- kosher salt, to taste
Cooking the salmon.
Preheat oven to 425°F. Bring the salmon out on the counter and let it come to room temperature for a more even cook.
Set the salmon on a baking sheet and, with a paper towel, pat dry on all sides. Drizzle with olive oil, then sprinkle with salt, pepper, and cumin. Gently rub the spices into the salmon. Sprinkle with chili flakes if you'd like a punch of heat.
Bake the salmon for 12-15 minutes, or until it's opaque, flakes easily with a fork, and reaches an internal temperature of 145°F.
While the salmon bakes, prepare the other ingredients and the vinaigrette.
Sweet Curry Vinaigrette.
Place all of the ingredients into a small bowl and whisk together until well blended. Set aside.
Once the salmon is ready, place over salad with all of your other toppings and drizzle with vinaigrette.