Salmon Corn Red Potato Tomato Salad
I always try to use fresh ingredients for this salad, they add vibrant flavors and many textures. The combination of the sweet cherry tomatoes, earthy red potatoes, sweet corn cob kernels, and aromatic dill creates well-balanced flavor profile.Salmon is a rich source of protein and omega-3 fatty acids, good for heart health! The addition of all the vegetables provides essential vitamins, minerals and dietary fiber. This salad is both nutritious and delicious!
Ingredients
- 2 cups red potatoes, cut into ½ inch cubes and cooked al dente
- 3 corn on the cob ears
- 1 medium English cucumber cut to ½ inch cubes
- 1 pint of cherry tomatoes cut in half
- 10 oz of cooked salmon
- 2 tbsp fresh dill chopped
- 2½ tbsp fresh lemon juice
- 2 tsp Dijon mustard
- 2 tbsp maple sugar
- 7 tbsp virgin olive oil
- ⅛ tsp cayenne pepper [optional to avoid a kick]
- Sea salt and ground pepper to taste
Instructions
- Bring large pot of water to a boil, and add corn-on-cob.
- Set timer for 12 minutes.
- Add potatoes to hot water at 5 minute mark on the timer.
- Once times goes off: remove potatoes and place in ice water.
- Remove corn on cob from pot, set aside till cooled.
- Whist together lemon juice, mustard, maple syrup, cayenne pepper, dill and drizzle in olive oil to create an emulsion dressing.
- In medium serving dish: Toss together salmon, corn (sliced off the cob), red potatoes, and cherry tomatoes.
- Pour dressing over salad. And top with small amount of chopped dill.
- Refrigerate for one hour.