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Spring Salad with Salmon and Pickled Fiddlehead Fern
4.89 from 9 votes

Spring Salad with Salmon and Pickled Fiddlehead Fern

Servings 4 people

Ingredients

  • 4 tbsp white wine vinegar
  • 3 tbsp greek yogurt
  • 2 tsp honey
  • 1/2 tsp dry mustard
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1 tbsp olive oil
  • 1/2 loaf baguette torn into 1/2 inch pieces
  • 4 salmon filets approximately 4 ounces, skin on
  • 1 cup pickled fiddlehead ferns
  • 2 cups romaine or green leaf lettuce chopped or torn
  • 1/2 red onion thinly sliced
  • 1/4 cup dill torn
  • 1/2 cup walnuts chopped and toasted
  • salt

Instructions

  • Mix together vinegar, honey, greek yogurt, mustard, onion powder, garlic powder, and red pepper flakes. Let sit for 15 minutes.
  • Toss bread pieces in olive oil. Toast in skillet until crispy. Set aside.
  • Pat salmon dry and season salmon with salt. Place salmon in a cold cast iron pan. Heat on a camp stove to medium heat. Cook for 4-5 minutes until the skin easily releases from the pan. Flip and cook flesh side down for 2 minutes. Remove from pan and set aside.
  • Toss ferns, lettuce, onion, dill, and walnuts in the dressing. Stir in bread. Divide salad between 4 plates. Top with a filet of salmon and serve.
Course: Appetizer, Main Course, Salad
Cuisine: American
Keyword: Fish, Forage