Platter Salad

Platter Salad


My family commercial fishes for Sockeye Salmon each year in Washington and Alaska. This recipe is a favorite way to enjoy our delicious fresh-caught Salmon each year. 


Ingredients list:


2 medium ripe tomatoes cut into wedges

3 farm fresh hard boiled eggs cut into wedges

1/2 fillet of steamed sockeye salmon grilled and cooled

6 cooled cooked Yukon gold potatoes cut into wedges

3 handfuls of fresh watercress

10 green olives


Cracked black pepper for presentation. 




1 tbsp dijon mustard

1/4 cup olive oil

1 tsp chopped fresh rosemary

1 tsp salt

1 tsp pepper

1 tsp honey

1/4 cup rice wine vinegar 

4 tbsp plain yogurt


In a glass jar with a lid add all of the dressing ingredients and shake well. Allow this dressing to rest on the counter for 20 minutes and shake again before serving. 

On a large platter arrange the salad ingredients in groups. In a small bowl toss the watercress with a one tablespoon of the dressing. Place the salad in the middle of the platter. Drizzle the entire platter with the dressing. Crack black pepper over the platter and serve. 

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