The City Magazine Since 1975

Green Goddess Salmon Salad

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    For the dressing:
  • 1 ½ cups mayonnaise
  • 1 cup sour cream
  • 1 large garlic clove
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh chives
  • 1 Tbs. chopped fresh dill
  • 1 Tbs. chopped fresh tarragon
  • 1/4 cup chopped green onions (white and pale green parts)
  • 1/2 tsp. anchovy paste
  • 1 Tbs. rice vinegar
      • For the salad:
      • 1 lb. salmon fillet
      • 1 ½ Tbs. olive oil
      • 1/2 tsp. salt, or more to taste
      • Pepper to taste
      • 3 quarts water
      • 1 cup French green beans, trimmed
      • 1 small cucumber, halved, seeded, and diced
      • 1/2 cup chopped red onion
      • 2 hard-boiled eggs, chopped

For the dressing: Combine the mayonnaise and sour cream in a small bowl. Finely chop the garlic in a food processor. Add herbs, onions, anchovy paste, and vinegar, blending until smooth. Transfer the ground herb mixture to the bowl, stirring until well-combined. Sauce can be made one day in advance. For the salad: Preheat oven to 350ºF. Place salmon on a greased baking sheet, skin side down. Drizzle the fish with olive oil and sprinkle with salt and pepper to taste. Bake for about 13 minutes for medium-well, or until desired temperature. Remove from oven and let cool. Meanwhile, bring water and 1/2 teaspoon salt to a boil. Add green beans and cook until tender, about four minutes. Drain and rinse with cold water. Remove skin from salmon. Loosely break up salmon fillet in a medium bowl. Stir in green beans, cucumber, red onion, and egg. Fold in dressing and chill until serving.