Chilled Salmon Salad
Buttery, flaky salmon gets a sophisticated twist with a fresh shot of dill, a little jalapeno heat and a cooling smear of sour cream.
Ingredients
- 1 ½ lb (675 g) skinless salmon fillet, cut into 4 steaks
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) lime juice
- 2 tbsp (30 ml) olive oil
- 1 small zucchini, cut into small dice
- 2 tsp seeded and finely chopped jalapeno pepper (about ½ pepper)
- ¼ cup (60 ml) sour cream
- 1 tbsp chopped fresh dill
- Salt and pepper
Instructions
- In a non-stick skillet over medium heat, cook the salmon in the oil for about 5 minutes or until still very pink in the centre, turning halfway through. Season with salt and pepper. Set aside on a plate. Refrigerate for 1 hour or until completely chilled.
Buttery, flaky salmon gets a sophisticated twist with a fresh shot of dill, a little jalapeno heat and a cooling smear of sour cream.