San Francisco Salmon Salad

As part of our three and a half month motor home trip this summer, Roy and I took about four weeks to travel the western side of California from top to bottom. We loved it all -from the giant redwood trees to the southern beaches- but found San Francisco an especially fun experience. We actually stayed about an hour north, in Santa Rosa and used the Jeep we tow to explore the area. On the first full day, we went to Muir Woods and then decided to drive across the Golden Gate Bridge.  After the trill of arriving on the other side, we just kept on going. We ended up on the corner of Franklin and Oak where we saw a paid parking lot. We definitely weren’t in the touristy part; some of the buildings didn’t look too well kept, but there were plenty of people walking around and lots of cute looking restaurants. The parking lot attendant told us we had until 7 pm – that’s when he left – and he warned us that if he wasn’t around, when we returned to the car, the bikes we had attached to the back wouldn’t be around either. So we ducked into a place called RT Rotisserie, thinking it would be quick and easy enough to grab a bite to eat. It turned out the place was a spin off of another, fancier eatery called Rich Table – the kind of establishment where one must have a reservation. We lucked out because Roy had an absolutely delicious pork sandwich and I had one of the best salads of my life – and we made it back to the car on time!  I began duplicating the salad again and again; it’s lemony, crunchy and filled with colorful greens and herbs. RT Rotisserie only serves pork and chicken but topping this salad with a piece of salmon baked with a smear of the salad dressing makes it a meal. I hope you enjoy it as much as I do. If you would like a printable recipe, click on the recipe archive button at the bottom of the post.

Ingredients and Directions for Four Servings:

Suggestions for the greens:

5 oz. spring mix

5 oz. spinach leaves

1 cup washed,torn radicchio leaves

1/4 cup fresh dill, roughly chopped

1/4 cup fresh flat leaf parsley, roughly chopped

1/4 cup fresh mint roughly chopped

1 cucumber, sliced


Place all ingredients in a large bowl.


Suggestions for the crunch:

1/4 cup raw pepitas

1/4 cup raw sunflower seeds

2 tablespoons sesame seeds

2 tablespoons  black sesame seeds

12 radishes, washed and sliced


Set aside the crunchy things until time to assemble the salad.


Quick “pickled” red onion:

1 red onion

1 cup vinegar

1 cup water

1 teaspoon kosher salt

1 teaspoon sugar


Mix the vinegar, water, salt, and sugar together. Peel and thinly slice the onion. Pour vinegar mixture over the onion slices and let sit for at least 10 minutes. Set aside until time to assemble the salad.


For the dressing:

3/4 cup olive oil

1/4 cup plus 2 tablespoons fresh lemon juice

2 cloves garlic, finely minced or put through a press

2 tablespoons tahini (sesame paste)

1 teaspoon soy sauce (regular, low sodium, Tamari, or Maggi – your choice)

1/2 teaspoon kosher salt

1/4 teaspoon pepper


Whisk all ingredients together in a bowl. Place 1/2 cup of dressing in a separate container to brush on the salmon. Set the rest aside for the salad.


For the Salmon:

4 salmon fillets, each about 4 to 6 oz.

1/2 cup of lemon tahini dressing from above recipe

2 teaspoons  sesame seeds

2 teaspoons black sesame seeds

2 teaspoons dried dill

1/2 teaspoon salt

1/4 teaspoon pepper


Mix sesame seeds, dill, salt, and pepper together in a small bowl. Liberally brush the salmon fillets with the dressing to coat well. Discard any unused dressing that has come into contact with the brush. Sprinkle the seed mixture evenly over the salmon. Bake 15 to 20 minutes until fish flakes up with a fork and looks a solid, lighter pink – not a gelatinous red.


When the salmon is done, toss the greens with enough dressing to coat well. Divide the dressed salad onto four serving plates or one huge platter. Place drained pickled red onions, sliced radishes and seeds on top of the greens. Nestle the salmon fillets on top the salad and dig in.


Save To Pinterest

Delicious Dukkah Roasted Cauliflower Salad


Is this a salad? Or is it a side? It doesn’t matter because it is delicious! In fact, it could be a main dish and I would be happy. What makes it so good is that the cauliflower is roasted with an addictive seasoning from Egypt called Dukkah. I had been seeing it mentioned in foodie magazines and then I stumbled on it in a spice blend shop in Melbourne, Australia.


Of course I had to try it. We all loved it with crusty bread dipped in olive oil, and then the Dukkah. It was even good sprinkled on our breakfast of hard boiled eggs in our Airbnb. Earlier in the trip we had eaten roasted cauliflower atop a salad with yogurt sauce; I wondered how cauliflower would taste if it was sprinkled with Dukkah before it was roasted… It turned out to be a winner! Below is a recipe for basic Dukkah. As you can see, there are options listed to make variations. Following that is the cauliflower salad recipe. The lemon & oil salad dressing and yogurt sauce take the whole thing over the top – enjoy!

Basic Dukkah Recipe

1 cup chopped nuts (Australian tend to use hazelnuts, others use pistachios and/or almonds)

1/2 cup sesame seeds

2 teaspoons cumin seeds

2 teaspoons coriander seeds

2 teaspoons pepper

1 teaspoon coarse sea salt

Other possible additions:

1 teaspoons turmeric powder

1 teaspoons chili powder

1 teaspoon paprika

1/2 teaspoon  ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves


Heat the oven to 350 degrees. Line a baking sheet with parchment paper and spread the nuts out on it. Bake the nuts for five minutes, watching them carefully so they get brown around the edges but don’t burn. Set them aside and let them cool.

Place the seeds in a skillet and over medium heat, stir them until they start to brown. They may pop! Set them aside and let them cool.

Place the nuts in a food processor and pulse a few times until crumbly. Do not let it become a paste. Place in a mixing bowl. Process the coriander and cumin seeds until ground. Add them to the mixing bowl, along with the sesame seeds, salt, pepper and any additional spices and stir to combine.

Serve with olive oil and crusty bread. Use as a breading for chicken or fish. Or make the tasty cauliflower dish below:

Dukkah Roasted Cauliflower Salad – Serves Four



For the roasted cauliflower:

1 head cauliflower

3 tablespoons Dukkah – recipe above

2 tablespoons olive oil

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper. Wash and cut the cauliflower into florets. Place them in a single layer on the parchment paper. Sprinkle the florets with the olive oil and Dukkah. Bake for 30 minutes. Cauliflower should be tender, easily pierced with a fork, and browned on the edges.


For the yogurt sauce:

1/2 Greek yogurt

1/4 cup olive oil

2 teaspoons lemon juice

1/2 teaspoon salt

Whisk all ingredients together.

For the salad:

6 cups arugula

1/2 cup olive oil

1/4 cup lemon juice

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon pepper

Place the arugula in a large bowl. Whisk the rest of the ingredients together. Pour enough dressing over the arugula to coat it, but not drench it. Reserve the rest of the dressing. (It’s great drizzled over vegetables or as a dressing on any kind of salad.)

For Garnish:

2 tablespoons chopped cilantro

1 cup cherry tomatoes, sliced in half


To assemble the dish, place the dressed arugula salad on a serving platter. Place the roasted cauliflower on top. Drizzle some of the yogurt sauce on top. Scatter the chopped cilantro and cherry tomatoes over the top. Serve immediately and pass the remaining yogurt sauce at the table.


Another Printable Recipe Archives     fb     tweet (2)     pin     me     instagram_2016_icon