Description
This salmon salad recipe elevates a classic dish by replacing traditional mayonnaise with a smoky, creamy aioli made from roasted red peppers. It’s a make-ahead friendly meal perfect for healthy lunches or easy family dinners.
Ingredients
- 350 g (12 oz) skinless salmon fillets
- 750 ml (3 cups) water or vegetable broth
- 2 lemon slices
- 2.5 ml (1/2 tsp) fine sea salt
- 1 large red bell pepper
- 2 medium garlic cloves, unpeeled
- 15 ml (1 tbsp) olive oil
- 2 large egg yolks, room temperature
- 30 ml (2 tbsp) fresh lemon juice
- 5 ml (1 tsp) white vinegar
- 180 ml (3/4 cup) neutral vegetable oil
- 7.5 ml (1 1/2 tsp) smoked paprika, divided
- 60 ml (1/4 cup) chopped fresh cilantro
- 2 stalks celery, finely diced
- 1/4 small red onion, very finely minced
- Additional fine sea salt and black pepper
Instructions
- Roast Vegetables: Preheat oven to 400°F (200°C). Toss the whole red bell pepper and unpeeled garlic cloves with olive oil on a baking sheet. Roast for 25-30 minutes until soft and slightly charred.
- Prepare Aioli Base: Remove pepper from oven and place in a bowl, covering tightly to steam for 10-15 minutes. Once cooled, peel the skin and remove seeds from the pepper, then peel the roasted garlic cloves.
- Poach Salmon: While vegetables roast, bring water or broth, lemon slices, and 1/2 tsp salt to a gentle simmer in a pan. Add salmon fillets, cover, and poach for 8-10 minutes, or until the salmon flakes easily. Cool completely.
- Blend Aioli: In a food processor, combine the roasted pepper, garlic, room temperature egg yolks, lemon juice, white vinegar, 1 tsp smoked paprika, salt, and pepper. Process until smooth. Slowly drizzle in the vegetable oil in a thin stream while the motor runs, until the mixture thickens into aioli.
- Combine Salad: Flake the cooled salmon into medium pieces in a large bowl. Add the diced celery, minced red onion, and chopped cilantro. Gently fold in about two-thirds of the prepared aioli until combined, being careful not to overmix.
- Garnish and Serve: Serve immediately or chill for 30 minutes. Drizzle the remaining aioli over the salad and garnish with a dusting of the remaining smoked paprika and extra cilantro.
Notes
To ensure moist salmon, poach gently over low heat and remove immediately when flaky. For a quicker option, use store-bought mayonnaise as a base and stir in the roasted pepper and garlic puree. Serve on lettuce cups for a low-carb option or with crackers.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 595 kcal
- Sugar: 2 g
- Sodium: 410 mg
- Fat: 52 g
- Saturated Fat: 8 g
- Unsaturated Fat: 44 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 165 mg