Salmon Fillet Salad with Raspberry Dressing


Salmon Fillet Salad with Raspberry Dressing

Raspberries are high in fibre and add colour and flavour to this healthy salmon salad. Easy to make and sure to please everybody at the dinner table.
Course: Main Dish
Cuisine: Modern Australian
Cooking Method: Grill
Special Diet: Diabetic Appropriate, Gluten-Free
GI Estimate: Low
Exchanges: 1 starch, 1 vegetable, 2 fat, 4 lean meat
Nutrition Profile: Egg Free, Healthy Aging, Heart Healthy, High Fibre, Low Sodium, Soy-Free
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings - 1 salmon fillet + 2 cups salad
Author: The Cook
5 from 1 vote
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For the raspberry vinaigrette :

  • 2 cups fresh raspberries
  • 3 tablespoons red-wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon Dijon mustard
  • salt and freshly ground black pepper, to taste

For the salmon salad:

  • 4 x 150g skinless boneless salmon fillets, cut 2½ cm (1") thick, thawed if using frozen
  • salt and freshly ground black pepper, to taste
  • 120 g fresh baby spinach
  • 2 cups fresh raspberries
  • 60 g reduced-fat feta cheese, crumbled
  • ¼ cup chopped toasted walnuts
  • ½ teaspoon lemon zest, plus more for garnish

Recipe Instructions

For the raspberry vinaigrette :

  • Combine raspberries, vinegar, sugar and mustard in a small saucepan. Bring to a boil. Reduce heat and simmer, uncovered, until the berries have broken down and the mixture is slightly thick, 8-10 minutes. Let cool slightly.
  • Set a fine-mesh seive over a suitable sized bowl. Using a rubber spatula or wooden spoon, press the mixture through the seive. Discrad any seeds.
  • Stir in lemon zestand season to taste with salt and pepper.
  • Cool completely before using. Also see notes

For the salmon salad:

  • Preheat grill to a medium heat and oil the grill rack.
  • Pat the salmon fillets dry on paper towels, lightly coat with cooking spray, and season lightly with salt and pepper.
  • Grill the salmon, covered, turning once, until it flakes easily (about 7 minutes).
  • Combine the spinach and half of the vinaigrette in a large bowl; and toss to combine.
  • Divide the spinach among 4 serving plates.
  • Top with the salmon, raspberries, feta and walnuts.
  • Drizzle with the remaining dressing and garnish with lemon zest, if desired.

Cooks Notes & Variations

  • If the vinaigrette is too thick you can thin it down with a little water.
  • To toast the walnuts, spread out on a baking tray and cook in an oven preheated to 170°C (fan-forced) for 8 - 10 minutes or until lightly toasted. Set aside to cool.
  • Prep it a day ahead and this easy salmon salad will come together in no time.
  • Sugar Substitute: We do not recommend a sugar sub for this recipe.

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Serving: 1serving | Calories: 384kcal | Carbohydrates: 15g | Protein: 35g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 95mg | Sodium: 186mg | Potassium: 1125mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2975IU | Vitamin C: 40.2mg | Calcium: 159mg | Iron: 3.2mg

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