Salmon and Spinach Salad with Flaxseed Dressing Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 12 ounces - cooked salmon, broken into chunks
  • 3 cups - fresh baby spinach
  • 1 cups - coarsely chopped cucumbers
  • 1/2 cups - quartered red onion slices
  • 1/4 cups - Flaxseed Dressing (below)
  • Flaxseed Dressing
  • 1 tablespoons - flaxseeds
  • 3 tablespoons - champagne vinegar or white wine vinegar
  • 2 tablespoons - olive oil
  • 1 tablespoons - water
  • 1 tablespoons - finely chopped shallots or green onion
  • 2 teaspoons - Dijon-style mustard
  • 1 cloves - garlic, minced
  • Directions:

    For Dressing:
    Preheat oven to 350 degrees F. Place flaxseeds in a shallow baking pan; bake for 10 minutes. Cool. Place toasted flaxseeds in a spice grinder and pulse until ground to a fine powder. In a small bowl, whisk together ground flaxseeds, vinegar, olive oil, water, shallots, mustard, and garlic. (Makes about 1/2 cup.)

    For Salad:
    In a large bowl, combine cooked salmon, spinach, cucumbers, and red onion. Pour Flaxseed Dressing over salad; toss gently to coat.

    Tips for Cooking Salmon on grill or in broiler:
    You'll need 1 pound of fresh or frozen salmon fillet to yield 12 ounces cooked salmon.

    To grill: Place fillet, skin side down, on greased grill rack; grill 4 to 6 minutes per 1/2 inch of thickness or until fish flakes easily with a fork (turn once halfway through grilling).

    To broil: Preheat broiler; place salmon (without skin) on unheated rack of broiler pan placed 4 to 5 inches from heat. Cook 4 to 6 minutes per 1/2 inch of thickness or until fish flakes easily with a fork (turn once halfway through cooking).

    Brief Description

    Spinach and cucumber salad topped with salmon chunks and homemade flaxseed dressing.

    Main Ingredient:


    Category:  Beverages

    Cuisine:  American

    Prep Time: 25 min
    Cook Time: 10 min


    Servings Per Recipe: 4
    PER SERVING: 239 cal., 15 g total fat (3 g sat. fat), 54 mg chol., 102 mg sodium, 6 g carb. (1 g fiber), 20 g pro.

    Diabetic Exchanges
    Vegetables (d.e): 1; Fat (d.e): 1.5; Lean Meat (d.e): 2.5;


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    Posted On:

    August 2, 2018

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