The West Coaster Salmon Salad


Created by chef Diane Clement from her cookbook ‘Zest for Life’.  This was a hugely popular salad at the Tomato Cafe which Diane and her husband owned.  The cafe has now closed but the recipe lives on!  Diane always used West Coast Select salmon in her recipes.   This is a quick salad that is unique because the dressing is warmed gently and tossed with the salmon and peppers.  Simply delicious!


227g package of Keta Peppered Candy

6 cups of mixed greens

2 small peppers, thinly sliced

1/2 sweet red onion, thinly sliced

6-8oz crumbles of goat cheese (or goat feta)


2 Tbls maple syrup

2 Tbls apple cider vinegar

1 Tbls dijon mustard

1/3 cup good olive oil

sea salt & fresh cracked pepper


Whisk together all dressing ingredients and pour into a skillet over low heat.  Add in diced salmon and peppers and heat briefly until warmed through.

Place lettuce in serving bowl and remove salmon/peppers from dressing using tongs and place on top of lettuce.  Add red onion and goat cheese to the top.  Gently spoon the rest of the warm dressing over the salad and toss gently.  Serve immediately.