Summer salad with salmon

Swedes love fish and what's not to love when it's combined with fresh, spicy ingredients? 

  • What better to serve on a hot summer day than a salad that’s both fresh and filling. The salty salmon, mango, dill and wasabi complement each other in this light, fish based summer treat. Swedes love fish whether it's boiled, cured, fried, smoked or grilled … this recipe works especially well with gravlax, grilled or fried salmon.

    Summer salad with salmon
    Serves 4

    2 sweet potatoes
    1-1/2 pounds salmon fillet (fresh or gravlax)
    1 bag (10 oz) sugar snap peas
    1 mango
    1 bag mixed salad greens
    1 teaspoon wasabi (or horseradish)
    3 tablespoons olive oil
    1 tablespoons white balsamic vinegar
    black pepper
    olive oil and or butter for frying
    sea salt flakes

    Peel and cut the sweet potatoes into cubes. Put into boiling water until tender but don’t overcook. Drain and let cool.
    If you are using fresh salmon, cut the salmon into cubes and fry in olive oil and/or butter, add salt and black pepper to liking. / If you are using gravlax, cut into cubes.
    Steam the sugar peas in lightly salted water, put in ice water and drain. Cut lengthwise.
    Peel the mango and cut into cubes.

    For the dressing
    Whisk together wasabi (or horseradish), olive oil, white balsamic vinegar, salt and pepper in a bowl.

    Assemble and serve
    On a tray or platter, start with a generous layer of the mixed greens, add the sweet potatoes, salmon, mango and sugar snap peas.
    Add the dressing just before serving, decorate with blueberries and dill sprigs, and sprinkle sea salt flakes on top.