At my cookbook signing events, I bring samples of Salmon Strawberry Salad and Smoked Salmon Tarts.

Not one to sit at a table and wait for people to visit my table, I lure them in with food and a friendly smile. And it works!

But I gotta admit when I tell people that the salmon in the portion cup (with the thinly sliced cucumber and chopped chives) is Salmon Strawberry Salad, they either snatch up a sample or they hesitate a few seconds.

Some go straight for the Smoked Salmon Tart (I’ll post that recipe later this month). But, I chalk that up to a couple of factors. One, the tart is a bite-sized snack. You pop the butter flaky tart it in your mouth and chew on smoky, creamy goodness while I chat about why you need Salmon From Market To Plate in your life. Two, I live in landlocked western Kentucky where the main protein, pork, reigns supreme. Plenty of folks here eat salmon, of course. Much more eat smoked salmon. Fresh wild Alaska sockeye salmon with strawberries? Three, the Salmon Strawberry Salad appetizer is eaten with a fork. When you’re holding a beverage (or purse) or want to pick up a copy of my book or some marketing swag, the last thing you want is to use both hands to eat.

But despite all these reasons, I continue to serve Salmon Strawberry Salad at my book signing events.

I’m a firm believer that most of us are adventurous eaters or want to be anyway. And a free sample is a terrific way to try something new at little or no cost. And of course, Salmon Strawberry Salad is uh-mazingly fresh, sweet, tart and has that mouthful feel that we all crave. Win-win!

But one of the main reasons I continue to make this salad (other than its deliciousness) is that it is a riff on one of the recipes in my cookbook. In Slow Roasted Salmon Three Ways, p. 61, I use the same roasting technique but sub the grapes and toasted walnuts with strawberries because strawberries are/were in season. I omit the walnuts (for the book events) though because so many people have nut allergies. I’m upfront about this too. Because when a prospective cookbook buyer wants to know if these recipes are in the cookbook, I say yes, then explain why I substituted and omitted the ingredients, which falls in line with one of my themes in the Cooking Salmon chapter—be flexible and have fun with your food!

Enjoy!

Salmon Strawberry Salad
Serves 6-8

Ingredients

2 pounds wild Alaska sockeye salmon fillet, skin on (use sustainably sourced salmon please)
1 teaspoon olive oil
2 teaspoons fresh chopped thyme
½ teaspoon Kosher salt
Dash ground black pepper
1-pint strawberries hull removed, chopped, equal to 1 cup chopped
2 small celery hearts, diced equals ½ cup diced celery
1 cup light mayonnaise
1 heaping teaspoon Dijon mustard
3 tablespoon chopped mint
1 tablespoon chopped chives
½ teaspoon lemon juice
¼ teaspoon lemon zest

Directions

Preheat oven to 275 degrees.
Line a large baking sheet with foil or parchment paper. Spray lightly with baking spray. Place the salmon fillet on the baking sheet.
Rub the olive oil into the flesh of the salmon. Season the salmon with the thyme, kosher salt, and pepper.
Roast the salmon for 20 to 25 minutes or until the internal temperature at the thickest part of the fillet reaches 125 to 130 degrees for medium rare.
While the salmon roasts, chop the strawberries and celery and add them to a large mixing bowl.
Stir the mayonnaise and mustard together in a small bowl.
Chop the mint and chives.
Remove the salmon from the oven and let it cool on the baking sheet for fifteen to twenty minutes. The salmon will continue to cook a little while it cools. When the salmon is cool to the touch, remove the skin and brown fatty center on the back of the fillet. Discard. Use your hands to break apart the salmon and add the flaked salmon to the bowl.
Add the mayonnaise, mustard combo, fresh herbs, lemon juice and zest. Stir until the salad is mixed well, careful not to break the salmon up too much.
Taste and adjust with salt and pepper as needed.
Cover and refrigerate until ready to serve.

Save time! Salmon Strawberry Salad can be made ahead up to one day.

Want more easy to prepare salmon recipes? Buy a copy of Salmon From Market To Plate now! Father’s Day is Sunday, June 19. Cookbooks make great gifts!