Salmon Salad with Blueberries and Walnuts

This protein-packed salad not only boasts a range of superfoods, but it is also delicious and satisfying. Buttery salmon flakes, crunchy walnuts, and sweet, chewy nuggets of dried blueberries are all tossed with tender baby spinach.

Lightly dressed with a tangy dijon and balsamic vinaigrette, this salad is filling enough to be a hearty meal. Yet even with a homemade vinaigrette, it's simple to put together. And once you see how easy it is to prepare salmon, you may find yourself enjoying it more often!

Pair this salad with a crusty french bread, and treat yourself to a healthy meal that feels like an indulgence. 

Salmon Salad with Blueberries and Walnuts

Dijon Vinaigrette

Ingredients

• 2 tablespoons dijon mustard
• 2½ tablespoons honey
• 2 tablespoons balsamic vinegar
• a pinch of salt
• freshly ground black pepper
• 1/4 cup extra-virgin olive oil

Directions

1. In a medium-sized bowl, whisk together the dijon mustard, honey, balsamic vinegar, salt, and a few grinds of freshly ground black pepper, to taste.
2. While adding the olive oil in a slow, steady stream, whisk vigorously to create an emulsion. Set the dressing aside.

Salmon

Ingredients

• 4 skinless salmon fillets, 4 ounces each
• a pinch of salt
• freshly ground black pepper
• half a lemon, cut into wedges

Directions

1. Set the oven to broil, with the rack about four inches from the heat.
2. Place the salmon fillets on a baking sheet covered with parchment paper.
3. Sprinkle with salt and pepper.
4. Broil until the fillets are opaque all the way through and flake easily with a fork.
5. Squeeze lemon wedges to spritz the salmon with a light spray of juice.
6. Set aside to cool, then break into flakes with two forks.

Salad

Ingredients

• 1/4 cup chopped walnuts
• 10 ounces baby spinach, washed and spun dry
• flaked salmon 
• dijon vinaigrette
• 1/4 cup Wild Coast Fruit dried whole blueberries

Directions

1. Heat oven to 175 degrees C (350 degrees F). Spread walnuts in an even layer on a baking sheet.
2. Bake for 5 to 10 minutes, stirring occasionally, until they are slightly brown and they smell toasty. Set the walnuts aside to cool.
3. Place the spinach in a large bowl.
4. Mix in the salmon and dried blueberries.
5. Drizzle the salad with the dijon vinaigrette, and lightly toss to coat.
6. Divide the salad among four plates
7. Sprinkle with the toasted walnuts, and serve.

Notes: If the vinaigrette has separated when it's time to dress the salad, simply whisk it together again. If you want a more stable emulsion, mix the dressing in a high-speed blender, drizzling the olive oil in slowly.

If you like, you can substitute 1/2 cup of fresh blueberries when they are in season. They will provide a different texture and less concentrated flavour than the dried blueberries, though. 

Toasting the walnuts gives them a lovely crunch and make them more flavourful. It's worth the time, but be sure to watch them closely. They will go from perfectly golden to scorched very quickly.

This hearty salad is so rich in flavours and textures that it feels like a satisfying and special meal, not just the responsible choice. Cool spinach, mingled with light flakes of salmon, crunchy nuggets of walnut, and toothsome bits of dried blueberry give your mouth an adventure with every bite. The rich mix of flavours keeps this salad intriguing to the last bite, mingling a tangy vinaigrette, sweet, chewy blueberries, bright green spinach, toasty walnuts, and delicate salmon with a kiss of lemon. Adding a hearty helping of leafy greens, omega-3 rich salmon, and antioxidant-rich blueberries and walnuts to your diet can be quite a treat.