Salmon Piccata Salad

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Need a creative idea for leftover salmon? Try my Salmon Piccata Salad! You’ll love this dinner salad tossed with salmon and drizzled with two dressings!

Salmon piccata salad is a lovely blend of greens, flaked salmon and two dressings that compliment each other in a flavorful way. It’s been a month or so since I shared my Salmon Piccata recipe.  When I make salmon piccata I usually make enough to have leftovers for Salmon Piccata Salad the next day.  However, this recipe also works if you have leftover salmon from something else.   Reheating leftovers doesn’t always go over well at my house, so being able to use leftovers and present them as a new dish is a plus!

For this recipe I mix both romaine and iceberg lettuces.  Lemon pepper seasoned salmon is preferable for this recipe but not required.  If you want lemon pepper salmon you can see how to prepare it from my Salmon Piccata recipe.  The first of the two dressing I use is warm piccata sauce.  You will need fresh lemon juice for the piccata sauce and I have recently tried an awesome kitchen gadget that will make squeezing those lemons soooo much easier.  Squeezing fresh lemon juice has always been more time consuming than I think it should be because I always need to strain out the pulp and seeds.  I had the opportunity to try the Lemon Lime Squeezer from Zulay Kitchens.  It is awesome!  It’s made of metal instead of flimsy plastic and it’s so easy to clean, which it important to me too.  Plus, I was able to quickly juice my lemons without having to strain the juice.  If you’re interested in purchasing one click here!  You will not be disappointed!

The second dressing you need  is Brianna’s French Vinaigrette and yes, it is a must because it pulls the lemon flavor in the piccata sauce out, enhances the capers and just adds an overall nice tang.  Without it your salad will be bland.  To build this dinner salad, toss the flaked salmon with the lettuces and drizzle with the piccata sauce and the french vinaigrette.  That’s it! Enjoy your Salmon Piccata Salad!

Have you tried this recipe?  If so, leave me a rating and a comment below!

Other recipes I know you’ll love!

Chicken Pasta Caesar Salad

Southern BBQ Chicken Salad

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Salmon Piccata Salad Recipe

★★★★★

5 from 1 reviews

Need a creative idea for leftover salmon? Try my Salmon Piccata Salad! You’ll love this dinner salad tossed with salmon and drizzled with two dressings!

• Author: Mindee
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 2 Dinner Salads 1x
• Category: Salad
• Method: Mixing
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2–3 (4oz) Fully cooked Salmon Fillets*
• 2 Cups Chopped Romaine Lettuce
• 2 Cups Chopped Iceberg Lettuce
• 1 Bottle Brianna’s Real French Vinaigrette Dressing (a must have ingredient)

Piccata Sauce:

• 1 Tbs. Butter
• 2 Cloves Garlic, minced
• 1/3 Cup White Cooking Wine
• 1 Cup Chicken Broth
• 1/4 Cup Fresh Lemon Juice
• 1 tsp Cornstarch
• 1/4 Cup Capers, rinsed and drained

Instructions

1. Prepare the piccata sauce as follows:  Heat 1 Tbs. Butter to a sizzle in a small saucepan over medium heat.
2. Add the garlic and saute’ it for about 30 seconds.  Add the white wine and simmer it until it is almost completely evaporated.
3. Add 3/4 cup of the chicken broth and the 1/4 cup of lemon juice.  Simmer for 4 minutes.
4. Whisk the teaspoon of cornstarch into the remaining chicken broth and whisk into the sauce.
5. Add the capers.
6. Simmer a couple minutes to thicken.
7. Remove from the heat and prepare the other salad ingredients.
8. Toss the lettuces and flaked salmon together and arrange on a dinner plate or salad bowl.
9. Drizzle the salad with both the warm piccata sauce and the french vinaigrette.
10. Serve and enjoy!

Notes

The salmon fillets should preferably be lemon pepper flavored but it’s not required.  To prepare lemon pepper salmon see my Salmon Piccata recipe.

Keywords: salmon

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