Dirk's Salmon Salad

As featured in The Daily Herald's "Cook of the Week"

Author: Dirk Recker, written by Joe Lewnard


  • serves: four to six
  • recommended wine pairing: Hogue 2000 Cabernet/Merlot Columbia Valley


  • salmon, whole, Atlantis or farm raised (3 lbs)
  • olive oil
  • sea salt
  • pepper
  • butter, paper thin slices (20 pieces)
  • terragon, fresh (2 sprigs)
  • spring mix (24 oz or 1.5 bags)
  • blackberries or raspberries (1 pint)
  • havarti or edam cheese, cut small chunks (8 oz)
  • walnuts, chopped (1 cup)
  • Brianna's Home-style Zesty French dressing


  1. Cut salmon into four pieces. Oil a length of aluminum foil and place filets in a single layer on foil, skin side down. Brush salmon with light coating of extra virgin olive oil. Season lightly with sea salt and pepper. Place 5 pieces of the sliced butter randomly over each filet. Sprinkle terragon leaves liberally over the top.

  2. Cover salmon loosely with the foil. Grill over direct heat for about 10-15 minutes, letting the skin burn to the foil. Open the foil and let the salmon cook until the flesh is pink. Remove from heat and let salmon rest for about 3-5 minutes. With a small spatula, carefully scrape the fish off the skin in one piece and set aside on a plate, terragon side facing up.

  3. On individual salad plates or bowls divide the salad greens and top with a piece of salmon. Decorate the edge of the plate with blackberries. Sprinkle cheese and walnuts randomly over the mixture.