Copper River Salmon Salad


Makes 1 10-oz. serving.
Copper River Salmon Salad


  • 3 oz. Halperns’ Salmon Sides Copper River "D"
  • to taste Kosher Salt
  • to taste Trade East Ground Black Pepper
  • 1 tsp. Gordon Choice Canola/Extra Virgin Olive Oil Blend
  • ½ oz. Boston Bibb Lettuce
  • 1½ oz. Mini Romaine Lettuce
  • 1 oz. Seedless Cucumber, sliced
  • ¼ oz. Markon Jumbo Red Onion, diced
  • 3 tsp. Markon Ready-Set-Serve Radishes, grated
  • 1 oz. Pepper Mill Creamy Miso Dressing
  • 1 oz. Avocado, diced
  • 1 pc. Recipe: French Bread Tuile
  • ⅛ tsp. Trade East Hulled Sesame Seeds

Recipe Preparation

1. Dry the salmon with a paper towel, and season with salt and pepper. 

2. Place a small sauté pan over medium heat and add the oil blend. 

3. Once the oil begins to shimmer, add the salmon presentation-side down. 

4. Sear for about 3 minutes or until golden-brown. 

5. Flip the salmon over and sear for an additional 3 minutes. 

6. Remove from the heat and reserve for plating.  

7. In a large stainless steel bowl, add the bibb lettuce leaves, small romaine leaves, cucumber, red onion and radishes. 

8. Drizzle the miso dressing around the salad and mix using tongs or gloved hands.

9. Plate in a large salad bowl and top with the salmon.

10. Place avocado pieces through the salad and garnish with the french bread tuile and white sesame seeds.

Note: Some of the ingredients listed in this recipe may not be available in your area. Please contact your Gordon Food Service Sales Representative for more information. 

Nutrition Information (per serving)

Calories: 362
Fat: 27 g
Sodium: 314 mg
Carbohydrates: 12 g
Protein: 21 g