Dry brining keeps the salmon moist and flavorful, and quick pickled onions provide the perfect amount of tang in this main-course salad.
- 2 tbsp (30 mL) salt
- 1 tsp (5 mL) sugar
- 4 salmon fillets (6 oz./175 g each), 1" (2.5-cm) thick
- 2 tsp (10 mL) All-Purpose Dill Mix
- Oil for brushing
- Buttermilk-Ranch Dressing:
- ½ cup (125 mL) low-fat buttermilk
- 3 tbsp (45 mL) mayonnaise
- 1 tsp (5 mL) All-Purpose Dill Mix
- ¼ tsp (1 mL) salt
- Quick Pickled Onions:
- ½ cup (125 mL) white wine vinegar
- ½ cup (125 mL) water
- ¼ cup (60 mL) sugar
- ½ tsp (2 mL) All-Purpose Dill Mix
- ½ tsp (2 mL) salt
- ½ red onion, thinly sliced
- 2 hearts of romaine, washed and dried (8 oz./250 g each)
- 2 plum tomatoes
- 1 seedless cucumber
Preheat the oven to 375°F (190°C).
Dry brine the salmon by combining the salt and sugar in a small bowl; coat the salmon and let rest, uncovered, for 10 minutes. Then, submerge the salmon in a bowl of cold water to remove excess brine.
To make the pickled onions, combine the vinegar, water, sugar, All-Purpose Dill Mix, and salt in a small microwave-safe bowl. Microwave, uncovered, for 2 minutes or until the sugar dissolves. Add the onion and refrigerate until chilled.
Pat the salmon dry with a paper towel and sprinkle with All-Purpose Dill Mix. Brush oil on a sheet pan, add the salmon, and bake until the centers are opaque and the fish begins to flake easily with a fork, about 12–15 minutes.
Meanwhile, combine the dressing ingredients, cover, and refrigerate for 10 minutes.
For the salad, chop the romaine and cut the tomatoes and cucumber into half-moons. Place in a bowl and toss. Divide the salad mixture onto four plates and add the salmon fillets. Drizzle with dressing and top with the pickled onions.
- 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 340, Total Fat 19 g, Saturated Fat 3 g, Cholesterol 100 mg, Sodium 490 mg, Carbohydrate 5 g, Fiber 1 g, Sugars 4 g (includes 0 g added sugar), Protein 36 g
Double the dressing so you have extra for dipping chicken tenders or to perk up a grain bowl. Or, use for a quick, yet delicious, coleslaw.
Vinaigrette option: Not in the mood for ranch? Make a dill vinaigrette instead. Combine ½ cup (125 mL) olive oil, 2 tsp (10 mL) All-Purpose Dill Mix, 2 tsp (10 mL) lemon zest, ¼ tsp (1 mL) salt.
Swap out salmon: If salmon isn't your thing (or the kids'), use chicken. Combine 1 lb. (450 g) chicken tenders with 1 tbsp (15 mL) oil, 2 tsp 10 mL) All-Purpose Dill Mix, and ¼ tsp (1 mL) salt. Bake at 375° F (190°C) for 10–12 minutes or until the chicken reaches 165°F (74°C).