Hot Honey Mustard Salmon Salad with sungolds, dates, lemon cucumbers, and blue cheese must be your list if you were to only make one more salad this summer! The dressing is so delicious, and is also used to marinated the salmon. Feel free to skip the blue cheese if you’re not a fan, but it adds a really delicious depth of flavor if you’re willing to give it a try.
Serves 3-4
VIDEO TUTORIAL HERE: Hot Honey Mustard Salmon Salad VIDEO
Hot honey Salmon Salad
Hot Honey Mustard Salmon Salad with sungolds, dates, lemon cucumbers, and blue cheese must be your list if you were to only make one more salad this summer! The dressing is so delicious, and is also used to marinated the salmon. Feel free to skip the blue cheese if you’re not a fan, but it adds a really delicious depth of flavor if you’re willing to give it a try.
Ingredients
For the dressing:
- 1 lemon juiced, about 4 tablespoons
- 1 tablespoon champagne vinegar or white wine vinegar
- 1/2 teaspoon kosher salt
- Black pepper
- 2 tablespoons honey
- 2 tablespoons whole grain mustard or dijon mustard
- 1 tablespoon hot sauce of your choice
- 1/3 cup olive oil
For the salad:
- 1 cup tomatoes sungold or cherry tomatoes
- 1 head romaine lettuce
- 8 each medjool dates pitted, cut into small pieces
- 2 each Persian cucumbers or lemon cucumbers, thinly sliced
- 4 ounces blue cheese crumbled
- 1 lb salmon
- 1 teaspoon kosher salt
Quinoa
- 1 cup quinoa
- 2 cups water
- 1 teaspoon kosher salt
Instructions
- Make the dressing by combining all the ingredients in a glass jar or bowl. Whisk together and set aside.1 lemon, 1 tablespoon champagne vinegar, 1/2 teaspoon kosher salt, Black pepper, 2 tablespoons honey, 2 tablespoons whole grain mustard, 1 tablespoon hot sauce, 1/3 cup olive oil
- Cut the salmon into individual portions (about 5-6 ounce pieces), and season with kosher salt and several tablespoons of the dressing. Let marinate as you prepare the remaining ingredients.1 lb salmon
- In a small pot, add the 1 cup of quinoa, 2 cups of water, and 1 teaspoon of kosher salt. Bring up to a boil, then stir and reduce the heat to low. Cover and cook for 15 minutes. When finished, remove the lid, fluff, and let cool.1 teaspoon kosher salt, 1 cup quinoa, 2 cups water
- Prep the vegetables and dates – halve the tomatoes and cucumbers, cut the romaine, and chop the dates.1 cup tomatoes, 1 head romaine lettuce, 2 each Persian cucumbers, 8 each medjool dates
- Heat a pan on medium high heat. Add the tablespoon of neutral oil, then sear the salmon for about 3 minutes on each side (depending not the thickness of the salmon). Flip occasionally to prevent burning, as the marinade contains honey and burns easily. Reduce the heat as needed.1 lb salmon
- Assemble the salad by assembling a bed of the romaine. Top with a few spoonfuls of the cooked quinoa, handful of sungolds, cucumbers, and dates. Sprinkle some crumbled blue cheese over the salad and top with the seared salmon. Spoon a tablespoon or so of the dressing onto the salad, then serve immediately.1 cup tomatoes, 1 head romaine lettuce, 8 each medjool dates, 4 ounces blue cheese, 2 each Persian cucumbers
Nutrition
Serving: 4gCalories: 661kcalCarbohydrates: 48gProtein: 38gFat: 37gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 19gCholesterol: 84mgSodium: 2022mgPotassium: 1418mgFiber: 8gSugar: 14gVitamin A: 14229IUVitamin C: 28mgCalcium: 257mgIron: 5mg
Tried this recipe?Let us know how it was!
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