Celebration Salmon Salad with Yoghurt Ranch Dressing Recipe

Introduction

This Celebration Salmon Salad with Yoghurt Ranch Dressing is a vibrant and refreshing dish perfect for any occasion. Combining tender hot smoked salmon with crisp greens, juicy fruit, and a tangy, creamy dressing, it’s both satisfying and light. Ideal for entertaining or a special family meal.

Ingredients

• 500g / 1 lb hot smoked salmon (store bought, any flavour)
• 1 small red onion, halved then finely sliced
• 1 cup (250 ml) apple cider vinegar (enough to just cover onion; can substitute white wine vinegar)
• 1 tsp salt
• 2 tsp white sugar
• 2 cups Greek yoghurt (full fat recommended)
• 3 tbsp extra virgin olive oil
• 1 garlic clove, minced
• 1/4 cup fresh chives, finely chopped
• 1/4 cup fresh dill, finely chopped
• 1/2 tsp each onion powder, garlic powder, salt, black pepper
• 1 1/2 tsp white sugar
• 3 tbsp lemon juice
• 4 cups (packed) kale, torn into bite size pieces
• 2 tsp extra virgin olive oil
• Pinch of salt
• 2 pieces fruit such as nectarines, peaches, grapefruit or blood oranges (choose ripe and juicy; can substitute normal oranges)
• 10 cups cos lettuce / romaine, torn or cut into bite size pieces
• 1 small fennel, shaved (0.5 mm thickness) or finely sliced
• 1 handful snow pea sprouts (optional)
• 3/4 cup (75g) parmesan, shredded

Instructions

1. Step 1: Flake the salmon using two forks into large chunks.
2. Step 2: Make the Yoghurt Ranch Dressing by mixing Greek yoghurt, olive oil, garlic, chives, dill, onion powder, garlic powder, salt, black pepper, white sugar, and lemon juice in a bowl. Adjust the olive oil and lemon juice to taste. Let the dressing sit for 20 minutes.
3. Step 3: Prepare pickled onions by placing the sliced red onion, apple cider vinegar, salt, and sugar in a bowl. Toss to coat and set aside for at least 1 hour until the onion softens. Drain before using. For quicker pickling, slice the onions more finely.
4. Step 4: Massage the kale by placing it in a large bowl, drizzling with olive oil, then sprinkling with a pinch of salt. Use your fingers to massage the oil and salt into every leaf until the kale softens, about 30 minutes.
5. Step 5: Prepare the fruit:
   • For nectarines or peaches: halve and finely slice.
   • For grapefruit or blood oranges: segment the fruit, squeezing out any remaining juice from the membranes and mixing it into the dressing.
6. Step 6: Assemble the salad by combining the cos lettuce, massaged kale, shaved fennel, and half of the pickled onion in a large bowl. Drizzle about 1 cup of the dressing and 1/3 cup of shredded parmesan over the greens, then toss gently to coat. Taste and add more parmesan, salt, or dressing as preferred.
7. Step 7: On a serving platter, pile half of the dressed greens. Spread half of the flaked salmon and half of the fruit evenly over the greens. Scatter some of the remaining red onion on top.
8. Step 8: Repeat the layering with the remaining greens, salmon, fruit, and red onion (you may not use all the onion). Drizzle with some additional dressing, reserving any leftover dressing to serve on the side.
9. Step 9: Garnish the salad with snow pea sprouts and sprinkle the remaining parmesan over the top. Serve immediately and let everyone help themselves.

Tips & Variations

• Use full-fat Greek yoghurt for a richer and creamier dressing.
• For a quicker meal, finely slice the onions for faster pickling.
• Swap the fruit depending on seasonality—apples or pears work well too.
• If you can’t find snow pea sprouts, watercress or arugula make great alternatives for added peppery notes.
• Massage the kale thoroughly to ensure it softens and becomes more palatable.

Storage

Store leftover salad components separately in airtight containers for up to 2 days in the refrigerator to maintain freshness. Keep the dressing chilled and toss the salad just before serving to prevent wilting. If refrigerated after assembling, kale may soften further and salmon flavor will intensify. Reheat is not recommended for this salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cold smoked salmon instead of hot smoked salmon?

Yes, you can use cold smoked salmon, but it has a different texture and milder flavor. Hot smoked salmon has a firmer texture and more pronounced smoky taste that complements the salad well.

Can I make the dressing ahead of time?

Absolutely. The Yoghurt Ranch Dressing can be made up to 2 days in advance and refrigerated. Just give it a good stir before serving. Allowing it to rest helps the flavors to meld beautifully.