Salmon and Vegetable Salad with Lemon-Dill Dressing

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

All of the components of this salad can be prepared in advance. Then when you’re ready to serve, line up the dinner plates and start building the salad. First the lettuces, then the marinated vegetables, next the salmon, and finally the dressing, the garnishes, and feathery dill sprigs.


  • 1 small head cauliflower, cut into florets (about 4 cups)
  • ¾ pound slender green beans, stem ends trimmed


    • Set up a steamer in a wide shallow saucepan, placing the rack over simmering water. Add the cauliflower and green beans and steam, tightly covered, until vegetables are just tender, 5 to 7 minutes. Transfer to a colander and rinse with cool water to stop the cooking. Drain. Set aside.
    • In a food processor, blend the yogurt, oil, lemon juice, dill, sugar, and salt and pepper until well combined. Transfer to a small bowl.
    • Toss the cauliflower, green beans, cucumber, mushrooms, and scallions with half the dressing in a mixing bowl. Cover and refrigerate for at least 1 hour. Refrigerate remaining dressing separately.
    • Just before serving, set up a steamer in a wide pan. Steam the salmon on a rack over simmering water until just cooked through, about 10 minutes. Lift the rack from the pan and cool salmon briefly. When cool enough to handle, remove skin and bones. Carefully divide the salmon into 12 evenly sized chunks.
    • Line 4 large serving plates with alternating leaves of radicchio and lettuce. Spoon the vegetables over the lettuce. Nestle 3 pieces of salmon between the vegetables. Spoon the remaining dressing over the salmon. Garnish each plate with 3 radishes and 2 tomato wedges. Sprinkle with dill sprigs and serve.