Poached Salmon & Pecan Salad

Recently updated on April 14th, 2024

Poached Salmon & Pecan Salad

Tangy honey mustard dressing, sweet roasted pecans, and protein-packed poached salmon come together to make an entree salad that truly stands out. Served on a bed of peppery arugula, this salad has the perfect balance of flavors.

Yields4 Servings

Ingredients

Dressing
 1 tbsp Dijon mustard
 1 tbsp honey
 1 tbsp vegetable oil
 Salt and pepper, to taste
Sweet Toasted Pecans
 1 tbsp brown sugar
 1 tsp white sugar
 1 tsp vanilla extract
 ½ cup chopped pecans
Salad
 2 oz salmon filets, poached and flaked
 5 oz baby arugula
  cup chopped radishes
 ½ cup sweet roasted nuts

Directions

1

In a small nonstick pan over medium heat, add the brown sugar, sugar, vanilla extract, and pecans, cooking for 15-30 seconds, just enough for the sugar to melt. Once the sugar melts, stir until the pecans are coated, then transfer them to a plate in a single layer to cool.

2

In a small bowl, stir together the Dijon, honey, oil, salt, and pepper. Set aside.

3

In a large pan, add the salmon fillets and cover with cold water; add lemon juice, green onions, peppercorns, and salt. Over medium-high heat, bring the liquid to a simmer, turn the fillets, remove skillet from heat, and let stand covered for 7 minutes. Remove the fillets from the poaching liquid and transfer to a plate to cool for 5 minutes. Using two forks, flake the salmon off the skin into small pieces.

4

In a large bowl, toss together the arugula, spring mix, radishes, roasted nuts, and flaked salmon. Top with the dressing and serve.

Panzanella

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Ingredients

Dressing
 1 tbsp Dijon mustard
 1 tbsp honey
 1 tbsp vegetable oil
 Salt and pepper, to taste
Sweet Toasted Pecans
 1 tbsp brown sugar
 1 tsp white sugar
 1 tsp vanilla extract
 ½ cup chopped pecans
Salad
 2 oz salmon filets, poached and flaked
 5 oz baby arugula
  cup chopped radishes
 ½ cup sweet roasted nuts

Directions

1

In a small nonstick pan over medium heat, add the brown sugar, sugar, vanilla extract, and pecans, cooking for 15-30 seconds, just enough for the sugar to melt. Once the sugar melts, stir until the pecans are coated, then transfer them to a plate in a single layer to cool.

2

In a small bowl, stir together the Dijon, honey, oil, salt, and pepper. Set aside.

3

In a large pan, add the salmon fillets and cover with cold water; add lemon juice, green onions, peppercorns, and salt. Over medium-high heat, bring the liquid to a simmer, turn the fillets, remove skillet from heat, and let stand covered for 7 minutes. Remove the fillets from the poaching liquid and transfer to a plate to cool for 5 minutes. Using two forks, flake the salmon off the skin into small pieces.

4

In a large bowl, toss together the arugula, spring mix, radishes, roasted nuts, and flaked salmon. Top with the dressing and serve.

Poached Salmon & Pecan Salad

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