italian salmon and chopped broccoli antipasto salad
For real one of my favorite salads yet. I had no problem remaking this for better photos because it’s just so damn delicious I’d take a bowl to hell and offer it to Satan as appeasement.
Admittedly, I wanted to base this salad off of shaved brussels sprouts, but someone in my household is not keen on the tiny cabbages. Honestly, I’d share many more brussels-based dishes if both of us enjoyed them, but I like to keep J in mind when developing most of my foods. I don’t think it’d be fair to ignore him since the meals I put forth are dinners and lunches for both of us, not just me.
So, broccoli to the rescue!
Perhaps behind zucchini, broccoli is the main vegetable I serve out as a side or a component of a main course. Growing up, I shoveled down forkfuls of broccoli smothered in cheddar cheese. Honestly the best part of our fancier Saturday dinners (well, maybe behind the filet, way back when I was a serious carnivore).
Think of this salad, then, as leveled up broccoli and cheese. Except the cheese is parmesan and there’s a lot of other shit going on in cadence with the brocs. Full of fresh Italian flavors and perfectly suited for the warming temperatures, satisfies the tummy and the tastebuds but isn’t so heavy that you’ll plod around the pool feeling like the Michelin Man. What’s more, the florets absorb the tangy vinaigrette the longer they sit, and leftovers taste even better than the first swipe.
The next best part? Easy salmon charred to crisp perfection with the juiciest, flakiest interior. The perfect textural companion to a chopped salad, for shizums.
Broc Your World
To maximize the absorption of dressing into the broccoli before finishing the salad’s assembly, I like to start with the dressing and the chopped base. A good saucy soak helps the trees soften and adopt the tangy vinaigrette’s profile.
I use a food processor, but if you’re good at finely chopping components, you can easily shake the dressing in a jar, too. Either way, gather up some olive oil, white balsamic vinegar, lemon juice, garlic, parmesan, Dijon, oregano, and some salt and pepper. Shake or blitz well to incorporate.
Finely dice the broccoli florets – think 1/2 inch knubs – and toss in a big bowl with about half of the dressing, fresh basil, and parmesan cheese. Sneak a bite or two. So fresh, light, and savory.
Fish Please
Next, sear some salmon. You can omit this for a vegetarian-friendly variation, but a little protein helps satiate the body and I am a salmon fiend, so I include some filets in the dish.
Dry off the salmons and rub with a combination of smoked paprika, lemon juice, dried oregano, red pepper flakes, salt, and pepper. Pour some oil in a big skillet, heat until shimmering, and cook the salmon a few minutes per side until flaky and opaque. The exterior skin will crisp up rich and dark, while the inside stays moist and tender.
Pro-Antipasto
Finish up the salad with a whole drove of goodies.
I chose a big selection of my favorite Italian-inspired components: olives, roasted red peppers, cherry tomatoes, fresh mozzarella, and marinated artichokes. Arrange them how you please in a big salad bowl, then top with the salmon filets. I shredded the salmon a little bit before incorporating into the salad, so every mouthful is rewarded with a bit of fish.
Adds to the whole “chopped” value, too, if you will.
Like I said, the salmon is a bonus, but this salad is just as lovely without any kind of additional protein. Some others you could try are crispy chickpeas, sauteed tofu, or boiled eggs even, if you wish to keep things fully vegetarian.
The longer the salad sits, the better it tastes. Like a good soup. Except this isn’t soup, it’s salad. Store in the fridge up to 5 days and enjoy the deepened flavors. Any leftover dressing can be slathered on whatever vessel you desire. Maybe a dip for toasted baguette, even?
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
italian salmon and chopped broccoli antipasto salad
Ingredients
- 4 4-6 oz filets salmon
- 2 tbsp lemon juice
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 6 cups fresh broccoli, diced small
- 1/2 cup fresh basil, chopped
- 1/2 cup grated fresh parmesan cheese
- 1 10 oz jar marinated artichokes, drained
- 12 oz jar roasted red peppers, drained and sliced
- 1/2 cup kalamata olives
- 1 cup cherry tomatoes, halved
- 4 oz fresh mozzarella, roughly torn
Italian Vinaigrette
- 1/3 cup extra virgin olive oil
- 2 tbsp white balsamic vinegar
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1/4 cup grated fresh parmesan cheese
- 1 tsp dijon mustard
- 1 tbsp fresh oregano, finely chopped
Instructions
- In a jar or food processor, combine all ingredients for the dressing until creamy and well incorporated.
- Add the broccoli, parmesan, and fresh basil to a large mixing bowl. Pour over about 1/2 of the dressing and toss well to combine. If you have the time, let the broccoli marinate for 15-20 minutes. If not, totally okay! Reserve the remaining dressing for serving.
- In a small bowl, whisk together the lemon juice, smoked paprika, dried oregano, red pepper flakes, and a pinch of salt and pepper. Pat salmon dry and rub thoroughly with the seasoning mixture.
- Heat 2 tablespoons olive oil in a skillet over medium. Sear the salmon 4-5 minutes per side until the skin is nicely charred and the flesh flaky. Move to a plate and gently shred with a fork.
- Add the artichokes, roasted red peppers, olives, cherry tomatoes, and mozzarella to the bowl with the broccoli. Arrange the salmon overtop. Serve with extra parmesan, basil, and dressing, as desired.
