Wild Sockeye Salmon Salad in a Jar

With the new year, many people resolve to eat healthier. Others resolve to save money by eating out less often. The easiest way to do either is by making it convenient to keep that new year’s resolution. Whether you are going back to work, or just need an easy-to-grab lunch, this post is for you. Jump on the meal prep bandwagon and see how great it feels to have things done for you when hunger strikes or when life gets busy. The secret to keeping it fresh comes in the layering, which is also how you make it look great (and let’s face it, we eat with our eyes before ever taking that first bite).

If salad is not your thing, it might be that you have not found the right salad dressing yet. I have a salad dressing that is a cinch to make and appeals to a wide audience. So, give this a try and eat your veggies with some Pride of Bristol Bay Wild Salmon.

Back to the layering… salads don’t usually don’t hold up without the dressing separated, unless you purposefully layer the ingredients. You can’t have the salad dressing touch lettuce or anything that will wilt or become soggy until just before you eat it, so keep reading and I will share my method.

The other thing that I like about this recipe is that it makes use of leftover salmon. Some people don’t like leftovers but when they are completely reimagined into a new dish, they are no longer leftovers. You can certainly cook some Pride of Bristol Bay Wild Salmon specifically for your Salad Jars. Use whatever ingredients are fresh in your salad and play with different combinations. In addition to some form of greens and protein, I switch up my salad dressing and sometimes pair nuts with fruit instead of other veggies and pepita seeds. Don’t be afraid to try some dried fruit in it too - oranges and craisins pair wonderfully with salmon.

 Salad in a Jar Assembly Method

Start with a quart size mason jar. The height of a mason jar is important, so a quart size bowl container will not do the job. First, add anything that is non-absorbent to the bottom. In this case, I went with radish slices and whole cherry tomatoes. Even though I prefer halved cherry tomatoes, I leave them whole so that they have a barrier so they hold up better against the salad dressing. Orange segments, carrots, cucumber, onions and bean sprouts are a few other ingredients that work well in the base layer.

With your base layer is in place, add your salad dressing. You could also do this before adding your base layer - the key is to have enough of the base layer so that it is below the tide of salad dressing. Flake pre-cooked Pride of Bristol Bay Wild Salmon into bite size pieces for the layer above your base layer. Then, you can layer in your remaining ingredients. Keep the most delicate or wiltable (is that even a word?) ingredients on the top most layer. Pop it in the fridge and it will be waiting for you, making it convenient to keep that new year’s resolution.

Directions: Add the salad dressing ingredients in a small jar with a lid and shake to emulsify. Pour what you need on your salad and save the rest for later. It is shelf stable and makes enough for about 3-4 salads.

AUTHOR PROFILE

Nancy Ingersoll is a recipe developer and food photographer in San Diego, California. Always up for adventure, she learned the art of sauces and soufflés from one of James Beard Award winner Roy’s Yamaguchi’s executive chefs, and her curious spirit has been fed with cooking classes domestically and abroad. Nancy is also known as The Creative Resource and you can find her work on nancyingersoll.com and on instagram as @thecreativeresource.