Why You’ll Love This Recipe

• Quick and Easy - A great weeknight recipe that can be almost completely prepared ahead of time and assembled after a soul-wrenching day at work. All you have to do is quickly pan-fry the vegan fish and toss salad ingredients together.
  
  

• Customizable - Add your favorite vegetables, herbs, and nuts, or switch potatoes for a different carb, to recreate a fancy salad bar experience at home (but make it better).
  
  

• Refreshing Summer Meal - Crunchy vegetables, cold creamy dressing, and quickly pan-fried vegan salmon will cool down your body in the scorching summer heat in just a few bites. 

Key Ingredients for Creamy Kinda Salmon and Potato Salad

• Kinda Salmon filet gets quickly pan-fried with olive oil to achieve a crispy crust.
  
  

• Baby Potatoes provide carbs that will keep you full and satiated even though you just ate a salad.
  
  

• Salad Leaves add another layer of texture and even more surface area for delicious dill-y dressing. Baby gem, iceberg, or romaine all work well in this salad.
  
  

• Cucumber brings a refreshing crunch. I love using pickling or Persian cucumbers because of their size, but you can use any type of cucumber you have on hand.
  
  

• Avocado adds creamy texture and healthy fats.
  
  

• Red Onion brings a punchy crunch. 
  
  

• Capers add a kick of briny saltiness.
  
  

• Plant-Based Yogurt is paired with mustard, garlic powder, lemon, and dill to create a cooling, creamy salad dressing.
  
  

• Fresh Dill adds an herbaceous and anis-like aroma that pairs perfectly with vegan salmon. 

Equipment You’ll Need

• Cutting board 

• Sharp knife 

• Measuring spoons and cups 

• A large bowl for making the dressing and tossing the salad 

• Whisk for emulsifying the dressing 

• Saucepan for boiling potatoes

• Calendar for draining potatoes 

• Non-stick pan for cooking vegan salmon filets 

• A spatula for flipping the vegan fish filet  

How To Prepare Creamy Kinda Salmon and Potato Salad 

1. Cook the Potatoes

Scrub the potatoes and cook them in boiling water until fork-tender. Drain and rinse them to cool down. This way, all the other ingredients will not wilt when you mix the salad, and stay refreshingly cold and crunchy. 

If your potatoes are larger, feel free to cut them up into smaller pieces. 

2. Prepare all the vegetables. 

Clean your salad leaves, chop up cucumber, slice avocado, and thinly slice red onion. 

An extra tip is to place sliced onion in a bowl of cold water to remove the pungent oniony flavour. 

3. Whip up the Creamy Dressing 

Combine all dressing ingredients in a bowl that is large enough to toss the salad. Whisk it until emulsified and store in the fridge until you are ready to assemble. 

4. Pan Fry Vegan Salmon Filet 

Heat olive oil in a non-stick pan over medium heat. Add vegan salmon filets and fry for 3-4 minutes on each side, until nicely browned and crispy. Once you are happy with the colour, remove the filets from the pan. 

5. Assemble the Salad 

Add potatoes, cucumbers, salad leaves, and most of the avocado slices to the bowl with dressing. Gently toss all the ingredients to coat. 

Divide the salad between two plates or bowls. Top each salad with plant-based salmon, red onion, and leftover avocado slices. Sprinkle with capers and fresh dill. 

Tips & Tricks

• Save On Washing Up. Prepare the dressing in a large bowl and use it to toss the salad to reduce the amount of dirty dishes. 
  
  

• Crunch it up. Sprinkle the salad with toasted seeds or nuts for another layer of texture.
  
  

• Become the Master of Your Vegetables. Switch things up and add steamed asparagus, blanched string beans, or thinly sliced celery.
  
  

• Carby Switcheroo. Substitute potatoes with homemade sourdough croutons, crispy chickpeas, or creamy butter beans. 

FAQ

What kind of potatoes are the best for this recipe?  

If possible, we like to use young baby potatoes because of their thin skin and creamy texture. Any other waxy or all-purpose potato, like Yukon Gold, French fingerling, or Red Bliss, also works. 

Can I use a different herb?

We think dill and salmon are a match made in heaven, but feel free to substitute it with parsley, chives, or basil. 

Can I use vinegar instead of lemon?

Absolutely, swap lemon juice with your favorite vinegar. Taste and adjust the flavor accordingly. 

Can I prepare this ahead of time?

You can cook the potatoes, prepare all the vegetables, and mix the dressing in advance. Store all components in separate containers in the fridge until ready to assemble. Kinda Salmon is best prepared fresh, right before serving. 

How can I store leftovers?

Ideally, you would store every component in a separate airtight container to maintain optimal freshness and texture. Otherwise, you can store the tossed salad in an airtight container in the fridge for up to 1 day for best results. Kinda Salmon should be consumed on the day of opening. 

Is this recipe gluten-free?

Kinda Salmon filet doesn’t contain gluten, but is not gluten-free certified, because we don’t test every batch. Other salad ingredients don’t contain gluten, but check the labels to be 100% sure.