Light, fresh, and packed with nutrition, this Salmon Salad with Flaxseed Sauce is a perfect choice for warm-weather meals or healthy weekday lunches. Combining flaky salmon with crisp cucumbers and leafy spinach, all drizzled in a tangy homemade flaxseed dressing, this dish brings flavor and nourishment together in every bite.
Why You’ll Love This Recipe
- High in omega-3s from both salmon and flaxseeds for heart health.
- A refreshing, protein-rich salad that satisfies without feeling heavy.
- Great way to use leftover salmon or meal-prepped fillets.
- The homemade flaxseed dressing adds a unique, nutty depth.
Ingredients for Salmon Salad with Flaxseed Sauce
Here’s everything you’ll need to bring this salad together:
- 340 g cooked or baked salmon
- 500 g fresh spinach
- 230 g coarsely chopped cucumbers
- 65 g chopped red onion
For the Flaxseed Dressing:
- 1 tbsp flaxseeds
- 3 tbsp white wine vinegar
- 2 tbsp olive oil
- 1 tbsp water
- 1 tbsp finely chopped shallots or green onions
- 2 tsp mustard
- 1 garlic clove, chopped
How to Make Salmon Salad with Flaxseed Sauce
- Toast and grind the flaxseeds: Preheat oven to 350 °F (ca. 177 °C). Spread flaxseeds in a shallow dish and roast for 8–10 minutes. Let cool, then grind in a coffee grinder until finely powdered.
- Prepare the dressing: In a small bowl, whisk together the ground flaxseeds, vinegar, olive oil, water, chopped shallots or green onions, mustard, and garlic until emulsified. This yields about 1/2 cup.
- Assemble the salad: Cut the salmon into bite-sized pieces. In a large bowl, combine the spinach, cucumbers, red onion, and salmon.
- Dress and serve: Pour the flaxseed dressing over the salad and toss gently to combine. Serve immediately, or chill briefly before serving.
Recipe Tips and Tricks
- Use pre-cooked salmon or bake fresh fillets with a squeeze of lemon for added flavor.
- For a finer dressing texture, strain after whisking or blend the mixture briefly.
- Make the dressing in advance—it keeps well in the fridge for up to 3 days.
Substitutions and Variations
- Swap spinach for arugula or kale for a different green base.
- Use grilled chicken or tofu instead of salmon for variety.
- Add cherry tomatoes, avocado, or feta for extra texture and flavor.
What to Eat With This Recipe
This salad pairs wonderfully with a slice of crusty whole-grain bread or a side of quinoa. It also makes a great protein-packed topping for a grain bowl or wrap.
Storage and Reheating
- Best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days.
- Keep dressing separate until ready to eat for maximum freshness.
Nutritional Facts (per serving)
- Calories: 239
- Fat: 15 g
- Saturated Fat: 3 g
- Sodium: 102 mg
- Carbohydrates: 6 g
- Protein: 20 g
- Cholesterol: 54 mg
Salmon Salad with Flaxseed Sauce
Light, fresh, and packed with nutrition, this Salmon Salad with Flaxseed Sauce is a perfect choice for warm-weather meals or healthy weekday lunches.
Ingredients
- 340 g cooked or baked salmon
- 500 g fresh spinach
- 230 g coarsely chopped cucumbers
- 65 g chopped red onion
- 1/4 cup dressing
- 1 tbsp flaxseed
- 3 tbsp white wine vinegar
- 2 tbsp olive oil
- 1 tbsp water
- 1 tbsp finely chopped shallots or green onions
- 2 tsp mustard
- 1 garlic clove chopped
Instructions
- Toast and grind the flaxseeds: Preheat oven to 350°F (177°C). Spread flaxseeds in a shallow dish and roast for 8–10 minutes. Let cool, then grind in a coffee grinder until finely powdered.
- Prepare the dressing: In a small bowl, whisk together the ground flaxseeds, vinegar, olive oil, water, chopped shallots or green onions, mustard, and garlic until emulsified. This yields about 1/2 cup.
- Assemble the salad: Cut the salmon into bite-sized pieces. In a large bowl, combine the spinach, cucumbers, red onion, and salmon.
- Dress and serve: Pour the flaxseed dressing over the salad and toss gently to combine. Serve immediately or chill briefly before serving.
Notes
Nutritional value
- Calories: 239
- Fat: 15 g
- Saturated fat: 3 g
- Sodium: 102 mg
- Carbohydrates: 6 g
- Protein: 20 g
- Cholesterol: 54 mg
