Salmon Salad with Toast Points

🥘 Ingredients

• black pepper
  1 tsp
• cooking oil
  1 tbsp
• dijon mustard
  1 tsp
• lemon
  1 unit
• mayonnaise
  3 tbsp
• mixed greens
  2 c
• olive oil
  1 tbsp
• potatoes
  2 unit
• radishes
  6 unit
• salmon
  2 unit
• salt
  1 tsp
• shallot
  2 unit
• sliced dill pickle
  ½ cup
• sourdough bread
  4 unit

🍳 Cookware

• large bowl

1. 

   1

   Preheat oven to 425°F. Wash and dry all produce.
2. 

   2

   Pat salmon dry with paper towels and season all over with salt and black pepper .

   salmon: 2 unit, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   While the salmon roasts ⏱️ 12 minutes until flaky, halve, peel, and finely chop shallot . Trim and slice radishes into rounds, then roughly chop half. Zest and quarter lemon . Roughly chop sliced dill pickle .

   shallot: 2 unit, radishes: 6 unit, lemon: 1 unit, sliced dill pickle: ½ cup
4. 

   4

   In a large bowl , add flaked salmon, chopped shallot, chopped radishes, lemon zest, chopped pickle, mayonnaise , dijon mustard , and juice from half the lemon. Stir until salmon is broken up into pieces and ingredients are evenly combined. Taste and season with additional salt and pepper.

   mayonnaise: 3 tbsp, dijon mustard: 1 tsp
5. 

   5

   Toast sourdough bread until golden brown. Cut each slice into 4-5 points.

   sourdough bread: 4 unit
6. 

   6

   Divide salmon salad, potatoes (tossed with cooking oil and roasted as wedges), and mixed greens (tossed with olive oil and lemon) between plates. Serve with toast points and any remaining lemon wedges on the side. Tip: drizzle with your favorite hot sauce for an extra kick.

   potatoes: 2 unit, cooking oil: 1 tbsp, mixed greens: 2 c, olive oil: 1 tbsp