This Composed Salmon Salad with Whipped Feta Dressing and Pickled Onions is a stunning, family-style dish that’s perfect for gatherings. The creamy, tangy whipped feta dressing pairs beautifully with tender salmon, fresh vegetables, and homemade pickled onions, creating a vibrant and flavorful meal.

Ingredients

For the Pickled Onions:

• 2 small red onions (about 2 cups), halved and sliced
• ¾ cup white wine vinegar
• ¼ cup water
• 1 tablespoon sugar
• ½ teaspoon salt

For the Whipped Feta Dressing:

• 1 ½ cups Greek yogurt
• 100g feta cheese, cut into chunks
• 1 clove garlic, minced
• ¼ cup brine from the pickled onions
• 2 tablespoons finely chopped fresh dill

For the Salad:

• 680g mini new potatoes, halved
• 4 eggs
• 1 English cucumber, cut into batons
• 2 lbs salmon fillet
• 260g (8oz) cherry tomatoes on the vine
• Olive oil
• Salt and pepper, to taste
• Fresh dill, for garnish

Instructions

1. Prepare the Pickled Onions:

• Place the sliced red onions in a heatproof container, such as a mason jar.
• In a small pot, combine the vinegar, water, sugar, and salt. Bring to a simmer, stirring to dissolve the sugar, then pour the hot mixture over the onions. Ensure the onions are fully submerged.
• Let the onions cool completely, about 1 hour. Store in the fridge for up to a few days.

2. Make the Whipped Feta Dressing:

• In a small food processor, blend the Greek yogurt, feta cheese, and garlic until smooth and creamy.
• Add the pickled onion brine and dill, pulsing to combine. Transfer to a container and store in the fridge until ready to serve.

3. Prepare the Salad Ingredients:

• Potatoes: Boil the halved potatoes in well-salted water until tender. Drain and let them cool completely before refrigerating until ready to serve.
• Eggs: Bring a pot of water to a boil, then carefully add the eggs. Simmer for 6-8 minutes (6 minutes for a runny yolk). Drain and cool the eggs under cold water, then peel and refrigerate until ready to plate.

4. Roast the Salmon and Tomatoes:

• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Place the salmon fillet, skin side down, on the baking sheet. Add the cherry tomatoes in small bundles.
• Season the salmon with salt and drizzle both the salmon and tomatoes with olive oil.
• Roast for 20-25 minutes, until the salmon is tender and cooked through, and the tomatoes are softened. Cool for 15-20 minutes. You can make this a day ahead and refrigerate until serving.

5. Assemble the Salad (Family-Style):

• On a large platter, spread about ½ cup or more of the whipped feta dressing as a base.
• Arrange the salmon (skin removed) in the center of the platter.
• Halve or quarter the eggs and arrange them around the salmon with the potatoes, cucumbers, and cherry tomatoes in small piles.
• Dollop extra whipped feta dressing on each piece of salmon, and add fresh dill sprigs.
• Fill any gaps on the platter with pickled onions and more dollops of the dressing. Garnish with additional fresh dill.

Tips and Tricks

• Make it ahead: The pickled onions and whipped feta dressing can be prepared up to 2 days in advance, making this dish easy to assemble.
• Customize the veggies: Add other fresh vegetables like radishes, snap peas, or green beans to vary the textures and flavors.
• Leftovers: Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate to maintain freshness.

FAQ

Can I use a different type of fish?

Yes, trout or arctic char would be great substitutes for salmon in this recipe.

Can I make this salad dairy-free?

To make it dairy-free, substitute the feta and Greek yogurt with a dairy-free alternative, such as a coconut-based yogurt and a vegan cheese.

Can I serve this dish warm?

Absolutely! The salmon and potatoes can be served warm for a cozy meal, with the other elements added right before serving.

This Composed Salmon Salad with Whipped Feta Dressing and Pickled Onions is a fresh and flavorful way to enjoy salmon. If you make it, tag me on Pinterest or Instagram—I’d love to see your beautiful salad! For more salad ideas, check out my other recipes here.

Composed Salmon Salad with Whipped Feta Dressing and Pickled Onions

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• Author: Andrea Buckett

Ingredients

For the pickled onions 2 small red onions (about 2 cups), halved and sliced 3/4 cups white wine vinegar 1/4 cup water 1 tablespoon sugar 1/2 teaspoon salt For the whipped feta dressing 1 1/2 cups greek yogurt 100g feta cheese, cut into chunks 1 clove garlic, minced 1/4 cup brine from the pickled onions 2 tablespoons finely chopped dill For the salad 680g mini new potatoes, halved 4 eggs 1 English cucumber cut into batons 2 lbs salmon filet 260g (8oz) cherry tomatoes on the vine Olive oil Salt Pepper Fresh Dill

Instructions

1. Place the onions into a heat proof container like a mason jar or measuring cup.

2. Add the vinegar, water, sugar and salt to a small pot and bring to a simmer just to dissolve the sugar. Pour the hot vinegar mixture directly over the onions ensuring they are completely submerged in the liquid. Set aside to cool completely, about 1 hr.  Can be made a couple days ahead and stored in the fridge.

3. Add the Greek Yogurt to a small food processor along with the feta cheese and garlic.  Process until smooth and creamy. Add the pickled onion brine and dill and pulse until well combined.  Pour into a container and store in the fridge.

4. Boil the potatoes in well salted water until tender, drain and transfer to a bowl and cool completely. Once the potatoes are cool, cover and keep refrigerated.

5. Bring a pot of water to the boil then carefully lower the eggs into the water. Bring the water back to a simmer, cover and cook the eggs for about 6-8 minutes (6 minutes will yield a runny yolk) , drain the eggs and run them under cold water. When they are cool enough to handle, peel them.  Set aside in the fridge until ready to plate the rest of the salad.

6. Preheat the oven to 350°F and line a baking sheet with parchment paper.

7. Place the salmon filets, skin side down on the baking sheet. Cut the cherry tomatoes into bundles of about 3-4 and add them to the sheet pan as well. Season the salmon with salt.  Drizzle the salmon and cherry tomatoes with olive oil. Bake for about 20-25 minutes, until the salmon is cooked through but still tender and the tomatoes have softened.  Remove from the oven and allow the salmon and tomatoes to cool for 15-20 minutes. This can be done a day or two ahead and the salmon kept covered in the fridge until ready to serve.

Notes

To serve family style.

 

Use a large platter. Slather about ½ cup or more of the whipped feta dressing over the bottom of the platter. Place the salmon filets (skin removed) at the center of the platter. Cut the eggs in halves or quarters. Add the eggs,  potatoes and cucumbers in little composed piles around the salmon.  Dollop each piece of salmon with some feta-yogurt dressing and fresh dill sprigs. Fill in the spaces on the platter with cherry tomatoes, pickled onions and dollops of the dressing.  Garnish with more fresh dill.