.product_section .product_form, .product_gallery { opacity: 1; } .multi_select, form .select { display: block !important; } .image-element__wrap { display: none; }

Seared Salmon Salad with Hummus Dressing

This simple seared salmon salad is light, nutritious, and packed with umami flavor! Add this salmon salad recipe to your seafood cookbook for a fresh dish, every time.

Order Norwegian Salmon for Home Delivery

[[ recipeID=recipe-8ld0lmmqf, title=Seared Salmon Salad with Hummus Dressing ]]

Shop the Recipe

from Liquid error (sections/article-template line 187): comparison of String with 0 failed

Liquid error (sections/article-template line 210): product form must be given a product

Comments will be approved before showing up.

Also in Best Seafood Recipes

Savory Oyster Stuffing Recipe You’ll Love

Discover a flavorful oyster stuffing recipe perfect for holidays and special occasions, made with fresh Wellfleet Oysters from North Coast Seafoods!

The Best Ginger Shrimp Sliders Appetizer

These shrimp sliders bring rich flavor, a little heat, and big crowd-pleaser energy. They’re polished enough for holiday parties and casual enough for game day!

Air Fried Bacon Wrapped Scallops with a Garlic Butter Drizzle

Bacon-wrapped scallops in the air fryer deliver crisp edges, tender centers, and a quick garlic-butter finish. Ideal for parties, holidays, or game-day snacks when you want something impressive without the stress.

Instructions

Ingredients

(2) 6 ounce Salmon portions, skinless
Kosher salt and fresh cracked black pepper, to taste

Pickled Veggies

1 Red onion, sliced or diced
1 Persian cucumber, sliced
1 cup Rice wine vinegar
½ cup Water
3 tbsp. Sugar
1 tsp. Salt

Hummus Dressing

1 cup Hummus
2 tbsp. Extra virgin olive oil
2 tbsp. Water
Squeeze of fresh lemon juice, optional

Salad Components

2 tbsp. Quinoa, cooked
2-3 handfuls Arugula
¾ cup Red radishes, sliced
¾ cup Red bell pepper, sliced or chopped
¾ cup Cherry tomatoes, halved
Fresh dill, to taste (optional)

Instructions

Pickled Veggies

Prepare your pickled veggies. Slice cucumbers. You may slice, dice, or rough chop your red onion. Add onions and cucumbers into separate containers just large enough to hold them.
Combine rice wine vinegar, water, sugar, and salt into a bowl. Stir until the sugar and salt has completely dissolved.
Pour brine over your onions and cucumbers just until covered. Store in the fridge.

Making Hummus Dressing

Add hummus to a bowl, add extra virgin olive oil, and enough water to turn it into milkshake consistency. Add a squeeze of fresh lemon juice, and chill that in the fridge.

SEARING SALMON

Pat salmon portions dry of any excess moisture. Season with salt and pepper.
Heat a neutral cooking oil (like canola, sunflower, or avocado oil) over medium high heat in your pan until it is shimmering but not smoking.
Add salmon to pan. Your salmon should sizzle when placed in the pan. If it doesn’t… your oil is not hot enough.
Once salmon is in the pan, do not move it! This allows the crispy, caramelized crust of the salmon to form.
After 3-4 minutes, give it a flip, and cook for another 2-3 minutes or so.
How to Check Your Salmon is Fully Cooked:Check for doneness by gently pushing the flat side of a wooden skewer through the thickest part of the fish. If it goes through with no resistance, it is done. If there is resistance, cook for another minute or so and test again.
Remove from heat.

Salad Assembly

Add all salad components to a large mixing bowl. Now add a couple heaping handfuls of your pickled onions and cucumbers. Pour a bit of your pickling liquid over the ingredients as your dressing and mix well.
Start by a spreading a foundation of Hummus sauce on a plate. Then add a healthy handful of your mixed salad onto the hummus. Finally, top with your crispy pan seared salmon portion. Garnish with a squeeze of fresh lemon.