Salmon Salad from Shoney's features tender grilled salmon atop a fresh bed of crisp mixed greens, cherry tomatoes, cucumbers, and red onions, dressed with a light vinaigrette that enhances its vibrant, healthy flavors.
Equipments
- Grill or grill pan
- Tongs
- Chef’s knife
- Cutting board
- Salad bowl
- Mixing bowl
- Whisk
- Measuring spoons
- Serving plate or bowl
Ingredients
- 8 oz (225g) salmon fillet
- 1 tablespoon olive oil
- Salt
- Black pepper
- 4 cups mixed salad greens
- 1 cup cherry tomatoes
- 1 cup cucumber
- 1/2 small red onion
- 2 tablespoons vinaigrette dressing
Using fresh, high-quality salmon fillet is essential to achieve the tender and flavorful texture characteristic of Shoney's Salmon Salad. Ensure the olive oil is well distributed over the salmon before grilling to prevent sticking and promote even cooking. Choose crisp, fresh mixed greens and ripe cherry tomatoes to maintain the salad's refreshing crunch and vibrant taste. Season your ingredients simply with salt and black pepper to complement the natural flavors without overpowering them. You can easily recreate the Salmon Salad from Shoney's copycat menu by following these tips to capture the dish's signature healthy and delicious profile.
Instructions
- Instructions:
- Preheat the grill or grill pan over medium-high heat.
- Brush the salmon fillet with olive oil and season with salt and black pepper.
- Grill the salmon for 4-5 minutes per side, until cooked through and slightly charred.
- While salmon is grilling, halve the cherry tomatoes.
- Slice the cucumber and red onion thinly.
- In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.
- Drizzle vinaigrette dressing over the salad; toss gently to coat.
- Once the salmon is cooked, let it rest for 2 minutes, then slice or flake into large pieces.
- Arrange salad on a serving plate or bowl.
- Top with grilled salmon pieces and serve immediately.
Substitution
Salmon Salad from Shoney's copycat menu showcases a perfectly grilled 8 oz salmon fillet served on a bed of mixed greens, cherry tomatoes, cucumbers, and red onions, lightly tossed in a vinaigrette dressing. If fresh salmon is unavailable, you can substitute with frozen salmon fillets thawed thoroughly or use grilled trout for a similar texture and flavor. When a grill or grill pan is not accessible, oven broiling the salmon for 6-8 minutes ensures a fully cooked, moist result. You may customize the salad by swapping mixed greens with spinach or arugula based on your preference or ingredient availability. Remember to adjust the vinaigrette quantity to maintain a balanced, light coating that complements your fresh salad ingredients.
Tips
Ensure your grill or grill pan is properly preheated to medium-high heat to achieve the ideal sear and grill marks on your salmon fillet. Avoid overcooking the salmon by grilling it for only 4-5 minutes per side; this keeps the fish moist and tender. When tossing your salad with vinaigrette, do so gently to prevent bruising the delicate mixed greens and cherry tomatoes. Let your grilled salmon rest for 2 minutes before slicing to allow juices to redistribute, enhancing flavor and texture in your final dish.
Nutritions
Salmon Salad from Shoney's provides a rich source of omega-3 fatty acids from the grilled salmon, which supports heart and brain health. The mixed greens, cherry tomatoes, cucumber, and red onions contribute essential vitamins, antioxidants, and dietary fiber to aid digestion and boost immunity. Olive oil and vinaigrette dressing add healthy monounsaturated fats that help improve cholesterol levels. You can enjoy a nutrient-dense, balanced meal that combines protein, healthy fats, and fresh vegetables for overall wellness.
Storage
Store leftover salmon salad in an airtight container in the refrigerator to maintain freshness. To preserve the texture of the mixed greens and vegetables, keep the dressing separate and add it just before serving. Your grilled salmon will stay tender and flavorful if consumed within 1-2 days.
Variation or Alternatives
For a variation, swap the olive oil with avocado oil to add a subtle, buttery flavor to your salmon. You can replace mixed salad greens with arugula or spinach to provide a peppery twist and a boost of nutrients. Try marinating the salmon in lemon juice and fresh dill before grilling for an extra layer of freshness. If grilling is not an option, searing the salmon in a hot cast-iron skillet gives a similarly delicious crust and locks in moisture.
Allergies
Salmon Salad from Shoney's contains common allergens such as fish (salmon) and possibly sulfites found in the vinaigrette dressing. If you have a fish allergy or sensitivity to sulfites, it is important to avoid this dish or consult staff about ingredient specifics. Your dietary safety depends on awareness of these potential allergens in the salad components.
Why this recipe?
People appreciate the Salmon Salad from Shoney's for its fresh, flaky salmon paired with crisp mixed greens and a tangy, well-balanced dressing that enhances the natural flavors. The dish offers a nutritious blend of omega-3 fatty acids, vitamins, and antioxidants, making it both a tasty and health-conscious choice. You can recreate this popular menu item at home to customize ingredients to your preference while enjoying a restaurant-quality meal. Copycat recipes allow you to experience the unique taste of Shoney's Salmon Salad anytime with budget-friendly convenience.