Salmon, Endive and Dill Salad

Try our new idea for a light salmon salad recipe

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  • Serves 4

  • Prep time 15 mins

  • Cooking time 6 mins

  • Total time 21 mins

  • Calories 381 per serving


  • 4 x salmon fillets, approx 150g (5oz) each
  • cucumber, cut lengthways into ribbons with a vegetable peeler
  • couple handfuls radishes, halved
  • 1 fennel bulb, very thinly sliced
  • 2 heads red endive (or radicchio), leaves removed
  • 1 bunch fresh dill, stalks separated and trimmed
for the dressing:
  • juice 1 lemon
  • 4tbsp olive oil


  1. Preheat a griddle pan. Oil the salmon and season well. Griddle for about 3 minutes on each side, or to your liking. Flake into large pieces.

  2. Combine all the salad ingredients and divide between 4 plates. To make the vinaigrette, mix the lemon juice and olive oil together with plenty of seasoning and drizzle over the salad. Serve immediately.