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Stripy Salmon Salad

Stripy salmon salad
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Serves 4| Hands-On Time: | Total Time:


  • 1 12-ounce piece skinless salmon fillet
  • kosher salt and black pepper
  • ½ pound green beans
  • ears fresh corn
  • 1 cup grape tomatoes
  • 1 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)
  • ⅓ cup 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.
By August, 2010

Nutritional Information

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

Quick Tip

Fish on butcher paper
Toxins in fish accumulate in the fat, so it's wise to remove fat and fatty skin before cooking.

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