Stripy Salmon Salad

Stripy salmon salad
Anna Williams
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Serves 4


12-ounce piece skinless salmon fillet
kosher salt and black pepper
green beans
ears fresh corn
grape tomatoes
English cucumber (you don’t have to peel this kind)
any other vegetables you might have in the refrigerator (peppers, carrots, snap peas, and asparagus would all work)
vinaigrette (store-bought is fine; use a simple one like a red wine vinaigrette)


  1. Heat oven to 400° F.
  2. Line a rimmed baking sheet with foil or parchment. Place the salmon on the baking sheet and season it with ½ teaspoon salt and ¼ teaspoon pepper. Roast until the salmon is opaque throughout, 12 to 15 minutes. Set aside and let cool.
  3. While the salmon cooks, bring a large pot of water to a boil. Put a large platter next to the stovetop.
  4. While you wait for the water to boil, cut the ends off the green beans and shuck the corn.
  5. Add the green beans to the boiling water and cook until bright green and just tender, about 4 minutes. Remove the green beans with a slotted spoon and place in a stripe on the platter.
  6. Add the corn to the pot and cook until just tender, 3 to 4 minutes. Transfer the corn to a cutting board and use a serrated knife to cut the kernels off the cob. Place the corn in a stripe on the platter alongside the beans.
  7. Halve the tomatoes and cut up the cucumber and any other vegetables that you are using. Place each in a stripe on the platter.
  8. Using a fork, flake the salmon into pieces and arrange it on the platter in one final stripe. Serve with the vinaigrette.
Jenny Rosenstrach
July 2010

Nutritional Information

  • Per Serving
  • Calories 270
  • Fat 13 g
  • Sat Fat 1 g
  • Cholesterol 54 mg
  • Sodium 616 mg
  • Protein 22 g
  • Carbohydrate 18 g
  • Sugar 6 g
  • Fiber 4 g
  • Iron 2 mg
  • Calcium 47 mg
What does this mean? See Nutrition 101.

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