Salmon Spinach Salad

This Salmon Spinach Salad is a refreshing yet filling meal that balances rich protein with crisp vegetables. The dish features poached salmon fillets layered over baby spinach, quartered red potatoes, and canned artichoke hearts. It is tossed in a light, zesty dressing made from Chablis wine, red wine vinegar, Dijon mustard, and dried dillweed. The combination of creamy potatoes, tender artichokes, and flaky fish creates a satisfying texture contrast. Perfect for a warm summer lunch or a light weeknight dinner, this salad is easy to assemble and packed with flavor. It serves as a nutritious option that feels indulgent without being heavy.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 112.5

Dietary: Gluten-free

Description

This Salmon Spinach Salad is a refreshing yet filling meal that balances rich protein with crisp vegetables. The dish features poached salmon fillets layered over baby spinach, quartered red potatoes, and canned artichoke hearts. It is tossed in a light, zesty dressing made from Chablis wine, red wine vinegar, Dijon mustard, and dried dillweed. The combination of creamy potatoes, tender artichokes, and flaky fish creates a satisfying texture contrast. Perfect for a warm summer lunch or a light weeknight dinner, this salad is easy to assemble and packed with flavor. It serves as a nutritious option that feels indulgent without being heavy.

Ingredients

1/2 cup Chablis OR other dry

Directions

1
Place the red potatoes in a medium saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer until tender, about 15-20 minutes. Drain and let cool slightly before quartering.
2
In a shallow skillet, combine the Chablis (or dry white wine), water, and dried dillweed. Bring to a gentle simmer over medium heat.
3
Add the salmon fillet to the skillet. Poach gently for 8-10 minutes, or until the salmon flakes easily with a fork and is opaque throughout. Remove from heat and let cool.
4
In a small bowl, whisk together the red wine vinegar, Dijon mustard, and remaining Chablis to create the dressing. Adjust seasoning with salt and pepper if desired.
5
In a large serving bowl, toss the fresh spinach, quartered potatoes, and drained, quartered artichoke hearts.
6
Flake the poached salmon into large chunks and add to the salad bowl.
7
Drizzle the dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 112.5kcal

% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 186.9mg8%
Total Carbohydrate 22.7g8%
Dietary Fiber 2.1g9%
Sugars 0.1g
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container in the refrigerator for up to 2 days. The potatoes and spinach may release some water, so give the salad a gentle toss before serving.

If you prefer a richer dressing, add a tablespoon of olive oil to the vinaigrette. For extra crunch, consider adding toasted walnuts or pine nuts. You can also swap the red potatoes for sweet potatoes for a different flavor profile.

Ensure the salmon is not overcooked to keep it tender. If using canned artichokes, make sure to drain them thoroughly to prevent a watery salad.

Keywords: salmon, spinach, salad, potatoes, artichoke, dill, dijon, chablis, healthy, lunch, dinner, seafood, vegetables, poached, meal, easy, light, fresh, protein

Read it online: https://www.chefs-mate.com/recipe/salmon-spinach-salad/