Salads have a bad reputation of being uninteresting and bland, but that couldn’t be further from the truth. They’re one of the easiest meals to spruce up and get creative with since any ingredient goes! The easiest way to ward off your boredom toward salads is to experiment with the base of the dressing using different combinations of mayo, mustard, maple syrup, olive oil, soy sauce, lemon juice, orange juice, garlic and ginger. Try introducing less familiar ingredients like tahini, honey, yogurt, seaweed, and herbs. Give salads a second chance with this simple, refreshing, and satiating recipe with basil, salmon, aioli, and a lot of crunch.
- 250 g salmon (2 fillets)
- 1.5 tbsp mayonnaise
- 1 tsp lemon juice
- 1 small clove of garlic, minced
- 1 small head of romaine
- 200 g or 1/2 pint of cherry tomatoes
- 170 g or 1 small slicing cucumber
Dressing (makes extra):
- 1/2 cup olive oil
- 11 g or 1/2 cup basil
- 1 tbsp lemon juice
- 8 g jalapeño (optional, adjust to spice tolerance)
- Preheat oven to 300 degrees Fahrenheit. Place salmon on aluminum foil in a baking pan and lightly coat with olive oil. Once preheated bake salmon for 15-25 minutes depending on thickness. Check the center of the thickest part of a fillet to see if it’s cooked through.
- Break up the salmon into smaller pieces and let cool for 10 minutes.
- In a bowl, mix salmon, mayonnaise, 1 tsp lemon juice, and minced garlic.
- Blend all dressing ingredients in a blender and set aside
- Wash and chop the romaine, halve the cherry tomatoes, and thinly slice the cucumber. In a large bowl, combine the vegetables, salmon, and 2-4 tbsp of dressing or the amount to your liking.