Warm Salmon Salad

 Warm Salmon Salad

Here is a refreshing, satisfying main meal that can easily be made while traveling on an RV Adventure!

Servings 2  (increase as needed for additional servings)


2    5 oz.              fresh or frozen salmon filets

1 – 2 oz               ghee  or olive oil as an alternate

                            salt and pepper to taste


1/2 cup             mayonnaise (regular or vegan)

1 tbsp.              honey

1/2 tsp              lemon juice

1 tsp                 curry powder

1/4 tsp              salt

1/4 tsp             paprika

pinch               pepper

pinch               cayenne pepper


1 cup            fresh shredded green cabbage slaw 

1                   red apple

1/4 cup         broccoli crowns chopped

1 tsp             finely diced onion


1/4 cup         apple cider vinegar

                     salt and pepper to taste



      1.  Rinse vegetables then thinly slice and chop.  Add to a medium salad bowl.

      2.  In a small bowl, whisk together slaw dressing, pour over the coleslaw and toss.  Set bowl aside.


      1.  In a small bowl or measuring cup, whisk together ingredients and set aside.

      Cooking Salmon

  1.  Bring salmon filets to room temperature and season both sides with salt and pepper.
  2.  Warm ghee or oil in a medium saute’ pan over medium heat.
  3.  Add salmon filets and saute’ cooking both sides until the salmon is cooked through.  Avoid overcooking.  
  4.  Salmon is fully cooked when the internal temperature of the filets reach 145 degrees F.

       To Serve

      1.   Place 1 cooked salmon filet on each plate and top the filet with 2 tbsp. of aioli.  Top the aioli with 1/4 cup of coleslaw.

My cookbook is available on Ebay and my blog page using PayPal or credit card.  Introductory Price 20% off.                          http:/smallkitchenbigflavorsblog.wordpress.com

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!