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. The second 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!
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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!
Ingredients
- 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
- Prepare the piccata sauce as follows: Heat 1 Tbs. Butter to a sizzle in a small saucepan over medium heat.
- Add the garlic and saute’ it for about 30 seconds. Add the white wine and simmer it until it is almost completely evaporated.
- Add 3/4 cup of the chicken broth and the 1/4 cup of lemon juice. Simmer for 4 minutes.
- Whisk the teaspoon of cornstarch into the remaining chicken broth and whisk into the sauce.
- Add the capers.
- Simmer a couple minutes to thicken.
- Remove from the heat and prepare the other salad ingredients.
- Toss the lettuces and flaked salmon together and arrange on a dinner plate or salad bowl.
- Drizzle the salad with both the warm piccata sauce and the french vinaigrette.
- 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
ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.
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Mindee, this salad looks fabulous! I love salmon piccata and serving it on a salad is brilliant!
Thanks! It’s one of my husband’s favorites!
Love Salmon
★★★★★