Ingredients
Salmon
- 1 lb. salmon fillet
- 2-3 garlic cloves (pressed)
- Juice of 1 lemon
- Salt & pepper, to taste
Salad
- 1 1/2 lb new potatoes
- 6 hard-boiled eggs
- 3 medium tomatoes
- 1 cup sweet corn
- 1 bunch green onion
Dressing
- 3/4 cup mayonnaise
- 2 tsp Dijon mustard
- 3/4 cup sour cream
- 1 garlic clove (pressed)
- Salt & pepper, to taste
Instructions
- Season Salmon: Season both sides of each salmon fillet with the pressed garlic, lemon juice, salt, and pepper to infuse flavor before cooking.
- Bake Salmon: Preheat the oven to 400°F (200°C). Bake the salmon fillets for 12-15 minutes until cooked through. Remove and let cool, then shred the salmon with a fork.
- Prepare Potatoes: Boil the new potatoes in water until tender. Drain, peel off the skins, and dice them into cubes.
- Chop Salad Ingredients: Chop the cooled shredded salmon, hard-boiled eggs, tomatoes, and green onions into bite-sized pieces.
- Make Dressing: In a bowl, combine mayonnaise, Dijon mustard, sour cream, pressed garlic, and season with salt and pepper to taste. Mix thoroughly to blend flavors.
- Combine Salad: Gently mix the dressing with all the salad ingredients including the sweet corn until evenly coated and well combined.
Notes
- You can substitute sour cream with Greek yogurt for a tangier and lighter dressing.
- Boiling the potatoes with their skins on helps retain nutrients and flavor, peeling after boiling is easier.
- Use fresh lemon juice for best bright flavor in the salmon seasoning.
- Allow the salmon to cool completely before shredding to avoid breaking it into too small pieces.
- This salad can be served chilled or at room temperature.
- Adjust seasoning of the dressing according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
