Tasty Ensalada de Salmon Recipe

Ingredients

• 45 ml (3 tablespoons)fresh lemon juice
• 30 ml (2 tablespoons)olive oil
• 5 ml (1 teaspoon)Dijon mustard
• to tastesalt and pepper
• 500 gfresh salmon
• 1lemon, for decorating
• 1avocado
• 200 g (about 5 large leaves)iceberg lettuce
• 1cucumber
• 1red onion
• 60 g (½ cup)flour
• 60 g (¼ cup)breadcrumbs
• to tastesalt and pepper
• for fryingvegetable oil

Instructions

1. 1

   Mix the dressing

   In a small bowl, mix the fresh lemon juice, olive oil and Dijon mustard with salt and pepper to taste. Set the dressing aside.

2. 2

   Prepare the lettuce

   Wash the iceberg lettuce leaves and put them in a large salad bowl.

3. 3

   Slice the vegetables

   Cut the cucumber into thin slices and the red onion into fine julienne strips. Add both to the bowl.

4. 4

   Add the avocado

   Halve the avocado and remove the stone. Slice or cube the flesh, then add it to the salad.

5. 5

   Season the avocado

   Squeeze the juice of half the lemon over the avocado to help prevent it from browning.

6. 6

   Cut the salmon

   Cut the salmon into small pieces and season them with salt and pepper to taste.

7. 7

   Coat the salmon

   Mix the flour and breadcrumbs on a separate deep plate. Dip each piece of salmon in the mixture, coating it well.

8. 8

   Fry until crisp

   Heat a splash of vegetable oil in a large frying pan over medium-high heat. Add the salmon and fry for about 4 minutes on each side, or until crisp and golden.

9. 9

   Drain the salmon

   Take the salmon out of the pan and place it on absorbent paper to remove excess oil.

10. 10

    Top with salmon

    Arrange the crispy salmon pieces over the salad and squeeze the remaining lemon juice over them.

11. 11

    Dress the salad

    Pour the lemon dressing over the salad and mix gently to combine.

12. 12

    Serve straight away

    Serve the salad straight away, or chill it in the fridge for 30 minutes before serving.

What is ensalada de salmon?

Ensalada de salmon means salmon salad in Spanish. Seafood salads are enjoyed in Spain, where combinations can vary with the ingredients and the cook.

This version pairs fresh vegetables and avocado with pieces of salmon coated in flour and breadcrumbs, then fried until crisp. Lemon runs through both the dressing and the finishing squeeze, bringing the salad together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 641 calories, 33g protein, 88g carbs, 23g fat.

The salmon contributes much of the protein, while the flour, breadcrumbs and vegetables provide carbohydrates; the olive oil, frying oil and avocado supply most of the fat. Serve it with extra lettuce or other non-starchy vegetables for a more generous plate without adding another substantial component.

Build the fresh base

Lettuce: Wash and dry the leaves so the dressing clings rather than pooling around excess water.

Vegetables: Thin cucumber slices and finely cut red onion make the base easy to eat alongside the salmon.

Avocado: Add it after cutting, then squeeze over half a lemon to help slow browning.

Get an even coating

Coating: Mix the flour and breadcrumbs together on a plate, then turn each salmon piece in the mixture until covered.

Frying: Heat the oil in a large pan over medium-high heat before adding the salmon. Fry the pieces for about 4 minutes per side, following the recipe’s timing and looking for a crisp, golden coating.

Keep the textures distinct

Drainage: Move the cooked salmon to absorbent paper to remove excess oil before adding it to the bowl.

Mixing: Add the dressing and toss gently so the vegetables are dressed without breaking up the avocado or crisp coating. For the best contrast, serve soon after assembling.

Make the lemon dressing

Balance: Fresh lemon juice, olive oil and Dijon mustard create a sharp, lightly tangy dressing. Season it with salt and pepper, then set it aside while preparing the salad.

Finish: The recipe also uses lemon on the avocado and salmon, so the citrus flavour reaches each part of the dish.

Serve it as a meal

The salmon, avocado and vegetables make a substantial salad to serve on its own for lunch or dinner. Crusty bread can be served alongside if you would like something to mop up the dressing.

If preparing for a shared meal, bring the salad and crisp salmon to the table promptly after dressing so the coating retains more of its crunch.

Recipe notes & tips

• Dry the washed lettuce well before putting it in the salad bowl.
• Cut the salmon into similarly sized pieces so they cook at a similar pace.
• Season the salmon just before coating and frying.
• Let excess oil drain from the salmon before adding it to the salad.
• Toss the salad gently after adding the dressing to keep the avocado intact.
• For the crispest coating, serve soon after assembling.

Variations

• Add fresh herbs: Scatter chopped parsley or dill over the finished salad.
• Use another lettuce: Swap the iceberg for crisp romaine leaves.
• Add tomatoes: Include sliced tomatoes with the cucumber and onion.
• Make it milder: Use less red onion or rinse the sliced onion before adding it.
• Change the coating: Use panko breadcrumbs in place of standard breadcrumbs.

Common mistakes to avoid

• Wet lettuce: Excess water dilutes the dressing; dry the leaves thoroughly after washing.
• Uneven salmon pieces: Different sizes can cook at different rates; cut the pieces to a similar size.
• Crowded frying pan: Crowding can interfere with browning; fry in batches if needed.
• Skipping the drain: Excess oil can weigh down the salad; rest the cooked salmon on absorbent paper.
• Rough tossing: The avocado and coating can break apart; fold the dressing through gently.
• Dressing too early: The salmon coating can soften; combine the salad close to serving.

How to store

For best texture, serve the salad as soon as it is assembled. If storing leftovers, refrigerate them in a covered container and use within 1 day; the salmon coating will soften, and reheating the salmon separately in a frying pan can help restore some crispness.

Frequently asked questions