Chilled Salmon Salad

  • Preparation 20 MIN
    Cooking 10 MIN
    Chilling 1 H
  • Servings 6
Buttery, flaky salmon gets a sophisticated twist with a fresh shot of dill, a little jalapeno heat and a cooling smear of sour cream.






  1. In a non-stick skillet over medium heat, cook the salmon in the oil for about 5 minutes or until still very pink in the centre, turning halfway through. Season with salt and pepper. Set aside on a plate. Refrigerate for 1 hour or until completely chilled.


  1. In a bowl, combine the lime juice, oil, zucchini and jalapeno. Season with salt and pepper.
  2. On a large serving plate, spread the sour cream. Flake the chilled salmon and place on the sour cream. Garnish with the zucchini topping and sprinkle with the dill.


Serve with toasted bagels or a green salad for a complete but light meal.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

Per serving

Content % Daily Value
Calories 335  
Total Fat 26 g  
Saturated Fat 6 g  
Sodium (salt) 100 mg  
Carbohydrates 2 g  
Fibre 0 g  
Protein 24 g