Salmon Poppy Seed Salad


Salmon Poppy Seed Salad

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    Servings and Ingredients

    Serves 6
    3 tbsp. sugar
    3 tbsp. Hy-Vee light mayonnaise
    2 tbsp. skim milk
    1 tbsp. poppy seeds
    1 tbsp. white wine vinegar
    1 c. hulled and quartered fresh strawberries
    2 medium oranges, peeled, sectioned and halved
    1 (10 oz) pkg Hy-Vee chopped romaine lettuce
    ½ lbs. fresh or frozen salmon fish fillets
    2 tbsp. Hy-Vee Select olive oil


    1. Thaw salmon if frozen.
    2. For dressing, combine sugar, mayonnaise, milk, poppy seeds and white wine vinegar in a small bowl. Stir with a whisk.
    3. Clean and cut strawberries and oranges.
    4. Mix lettuce, strawberries and oranges in a large bowl.
    5. Brush salmon with cooking oil.
    6. Place on a hot grill or broil in the oven. Spray broiler pan with vegetable cooking spray first. Place salmon on grill or broiler pan skin-side-up. In oven, broil 3 to 4 inches from heat source.
    7. For grilling or broiling, cook approximately 4 inches per side, turning only once, until internal temperature of salmon reaches 140 degrees or salmon flakes easily with a fork.
    8. Break salmon into bite-sized pieces. Sprinkle over lettuce salad mixture. Drizzle with dressing.
    9. Serve immediately.