I know I’ve said this before, but  this salad is one of my new favorites.  It combines Northwest favorites into one delicious salad – fresh salmon, peaches, blueberries and hazelnuts.

I grew up in Washington state, so for me this salad is a taste of home~ it reminds me of Columbia River Salmon, Yakima Valley peaches and berries, and Northwest hazelnuts.

Top it off with a cucumber-dill sour cream dressing (recipe below) or your favorite poppy seed dressing – either way, the taste is fresh and absolutely wonderful!

Northwest Salmon Salad

Ingredients

1 salmon fillet (1 pound)
1/2 teaspoon salt 1/2 teaspoon, plus 1/8 teaspoon coarsely ground pepper, divided
2 tablespoons lemon juice, divided
4 fresh dill sprigs
1 cup finely chopped peeled cucumber
1/2 cup reduced-fat sour cream
1/4 cup finely chopped sweet red pepper
1/4 cup snipped fresh dill
3 tablespoons capers, drained
8 cups mixed greens
2 medium peaches, peeled and sliced
1/4 cup hazelnuts
1 cup fresh blueberries
4 thin slices red onion, separated into rings

Directions

Place salmon on a greased baking sheet; sprinkle with salt and 1/2 teaspoon pepper. Drizzle with 1 tablespoon lemon juice; top with dill sprigs.  Bake, uncovered, at 425° for 15-18 minutes or until fish flakes easily with a fork.  {Note:  You can also place the salmon on the grill.)  Flake salmon into large pieces.

In a small bowl, combine the cucumber, sour cream, red pepper, snipped dill, capers and remaining pepper and lemon juice.

Divide lettuce among four plates. Top with peaches, hazelnuts, blueberries, onion and salmon. Serve with dressing. 

recipe adapted from Taste of Home June/July 2011