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Eats Well With Others
Fancy Weeknight Salmon Salad
A main dish salmon salad made with flaky roasted fish, baby arugula, dried fruit, nuts, and a tangy tahini vinaigrette that feels like something you would order in a restaurant but is simple enough for a weeknight dinner!
28
1166
CALORIES
$4.94
PER SERVING
Ingredients
13 INGREDIENTS
4 SERVINGS
1/4 cup roasted salted sunflower seeds
salt and black pepper
to taste
2 tbsp olive oil
plus more for salmon and black beans
2 tbsp lemon juice
1/2 cup dried sour cherries
2 tbsp red wine vinegar
2 cans canned black beans
drained, rinsed, and well-dried
1/2 tsp sugar
2 tbsp soy sauce
1 1/2 lbs salmon
skin and bones removed
2 tbsp tahini
5 oz baby arugula
1 large shallots
thinly sliced
Directions
16 STEPS
View Directions on Eats Well With Others
Health Info
Macros
147g
CARBS
27g
FAT
87g
PROTEIN
Allowed on these diets
LACTOSE FREE
Contains these allergens
SOYBEANS
FISH
WHEAT
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Spicy Canned Salmon Salad Rice Bowl
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Avocado Smoked Salmon Salad with Dijon Honey Vinaigrette
Frequently Asked Questions
What ingredients do I need to make Salmon Salad?
How do I select fresh salmon for the salad?
Can I use canned salmon instead of fresh salmon?
What cooking techniques can I use to prepare the salmon?
Can I add other ingredients to the salad?
How can I change the consistency or texture of the salad?
What are common mistakes to avoid when making Salmon Salad?
How should I store leftover Salmon Salad?
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