Unusual Salmon and Vegetable Salad

A delicious signature salad with salmon! A fresh, easy-to-make dish that earns a place of honor on the holiday table!

Recipe author

Servings:

Salmon (trout or another red fish works too)

350

Potatoes

Carrots

Eggs

Pickles

Shallot

0.5

Mayonnaise

Olive oil

Ground pepper blend

Lettuce leaves

100

Tkemali sauce

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 7 g

Fats 41 % 9 g

Carbohydrates 27 % 6 g

140 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

Peel the skin off the fish fillet and cut it into small pieces.
Step 2:

Heat a skillet, brushing a little olive oil evenly across the surface. Sauté the fish pieces over medium heat, stirring and staying close to the stove so they don't dry out.
Step 3:

Transfer the cooked fish to a bowl.
Step 4:

Thinly slice half a red onion — not too fine — and put it in a large bowl.
Step 5:

Dice the boiled carrot and add it to the bowl with the onion.
Step 6:

Dice the boiled potatoes and add them to the bowl with the onion and carrot.
Step 7:

Chop the hard-boiled eggs and add them to the vegetables.
Step 8:

For a bright, tangy note, dice the pickles and add them to the bowl.
Step 9:

Add three tablespoons of mayonnaise to the vegetables.
Step 10:

Gently fold everything together until well combined.
Step 11:

Lay lettuce leaves on two plates, spoon a portion of the salad onto each, drizzle with the sauce, top with the fish pieces, and sprinkle with the pepper blend to taste.

A signature salmon salad that will impress even the most discerning guests at any holiday table! Serve it with Tkemali, a tangy Georgian sour-plum sauce, which plays beautifully against the rich fish. You can use salmon or trout here — both are excellent red fish from the salmon family, prized for their delicate flavor and tender, rosy flesh. Pan-searing the fish just until it's cooked through keeps it moist, and pairing it with the sweet root vegetables, egg, and pickles gives the salad a lovely balance of richness and brightness. It comes together in about 25 minutes and looks elegant enough for a celebration.