Salmon Salad Gets the Blues
Salmon Salad Gets the Blues
Main Ingredient: Fish
Yield: 4-6 servings
Recipe courtesy of Cay Benadum, finalist in the 2014 Salemville® “How Do You Blue” recipe contest
American - Traditional American - Californian Entrées Salads Side Dishes
  • 2 tablespoons plain yogurt
  • 1 c. mayonnaise
  • 1 tbsp. Dijon mustard
  • 2 teaspoons fresh dill, diced
  • 4 ounces blue cheese, crumbled
  • Salt and pepper, to taste
  • 6 cups chopped romaine lettuce
  • 1/2 c. brown rice, cooked
  • 2 cooked salmon fillets, pulled apart with 2 forks into 1” pieces
  • 4 slices turkey bacon, cooked until crisp, crumbled
  • 1 large bell pepper, seeded and diced
  • 1/2 c. thinly sliced green onions
  • 1 cucumber peeled, seeded and diced
  • 2 pears cored and thinly sliced
  • 2 tablespoons capers, drained
  • 1 hard-boiled egg, sliced
  • 4 ounces blue cheese, crumbled

In a small bowl, whisk together yogurt, mayonnaise, Dijon mustard, dill and blue cheese. Season to taste with salt and pepper; set aside.

Add chopped romaine lettuce to large serving platter. Layer with cooked brown rice. Top with salmon, turkey bacon, bell pepper, green onion, cucumber, sliced pear, capers, egg and blue cheese.

Pour dressing over salad and serve.