Salmon Salad Platter

This composed salmon salad is built on a smart technique: the broccoli marinates in olive oil and lemon juice, then that same marinade gets whisked into yogurt and tarragon to become the dressing. One mixture, two jobs, and zero waste.

Canned Alaskan salmon is the protein here, which means this comes together without any actual cooking beyond blanching broccoli. Flake the salmon into large chunks rather than mashing it fine. Big, visible pieces look better on the platter and have a more satisfying bite.

The hour-long broccoli marinade is where the flavor develops. The olive oil and lemon soak into the warm, just-blanched spears while they cool, seasoning them all the way through. Skip the marinating step and you’ll have bland broccoli sitting next to well-dressed salmon.

Chef Tips

• Blanch the broccoli until just tender, still bright green with a slight snap. Overcooked broccoli turns army green and mushy on a platter.
• Use full-fat yogurt if you want a richer dressing. Nonfat yogurt works but the dressing will be thinner and tangier.
• Arrange the platter components in separate sections rather than tossing everything together. A composed salad looks more impressive and lets people take what they want.
• Pat the canned salmon dry before flaking. Excess liquid dilutes the dressing and makes the greens soggy.

Variations

• Swap canned salmon for leftover grilled or poached salmon fillets for a fresher flavor.
• Use dill instead of tarragon in the dressing for a more classic salmon pairing.
• Add marinated artichoke hearts or roasted red peppers to the platter for extra color.