Seasoned pulled salmon chicory salad

Seasoned pulled salmon chicory salad

Estimated reading time: 3 minutes

Getting started with leftovers, almost expired salmon, a delicious dressing I had left over from another salad. In other words, it is another nice “zero waste” recipe that turned out very well. Complicated? No, not at all, the salmon only needs to be in the oven for a while and you have to cut a number of ingredients. Ideal for lunch, but with a nice piece of bread or pasta you can make this spiced pulled salmon chicory salad also great for dinner. This is a true multifunctional recipe! A nice spicy chicory salad dressing.

Seasoned pulled salmon chicory salad
Delicious with fresh apple and chicory.

Seasoned pulled salmon chicory salad

Don't you ever get tired of that persillade? Huh persillade what is that? I keep hearing that often. It's a basic spice mix that originated in France, and I really throw it on almost everything. It's just a nice combination of parsley, garlic and some other herbs and spices.

Seasoned pulled salmon chicory salad
A delicious zero waste lunch dish, but can also certainly be served as dinner.

Don't you always eat the same taste when you cook the same dishes? Absolutely not; I vary regularly. Moreover, you can simply transform the taste by experimenting with different herbs or spices. Take my potatoes for example; they always get an extra boost from paprika powder. That creates a delicious twist and keeps it exciting every time I serve them!”`

Where can I buy that spice mix?

Seasoned pulled salmon chicory salad
I used the dressing that I had left over from a other salad.

Of course I can't help mentioning that you can buy this mix at Van Beekum spices. Click here on this link and you go straight to their page. Ordered today is almost always delivered tomorrow!

Seasoned pulled salmon chicory salad

Seasoned pulled salmon chicory salad

A delicious piece of pulled salmon placed on a fine salad.

How many stars do you give this recipe?

4.9 of 86 comments
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Hallway: Main course, lunch
Kitchen: European
Keyword: apple, shallot, lettuce, chicory, salmon
Preparation time: 10 minutes
Preparation time: 25 minutes
Total time: 35 minutes
Servings: 2 people
calories: 16kcal
Author: Francine
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You need:


  • 1 broken salmon
  • 2 stumps chicory
  • 1 call
  • 1 shallot
  • ¼ cucumber
  • dressing see notes for recipe
  • olive oil
  • 2 stems celery
  • butter lettuce the inner leaves

Herbs and spices

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

  • As you can see I emptied my vegetable drawer! Chop all vegetables finely or into cubes. You can peel the apple, but you don't have to.
  • Wash the butter lettuce. There may still be some soil in the leaves. Dry them by placing them in a dry tea towel. Or use your vegetable centrifuge.
  • Take a baking dish and put some olive oil in it. Place the salmon on top. Sprinkle with some salt and pepper and the persillade mix and brush it with some oil. Place in a preheated oven at 200 degrees for a minute or 20/25.
  • Meanwhile, prepare the bowl. Put the butter lettuce on top first. Then all the chopped vegetables and drizzle the dressing over it.
  • When the salmon is ready, pull it apart with two forks and then place the flakes on the salad.
  • Delicious bites!
The dressing is the same I had left over from my Waldorf salad. Click on this link for the recipe.
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Seasoned pulled salmon chicory salad

Salmon is a versatile fish that can be prepared in many ways. Check out these other options:

Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on FacebookPinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!

chicory salad dressing

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91 thoughts on “Spiced Pulled Salmon Chicory Salad”

  1. 5 stars
    Hi Francine, I would beat some eggs with a little oat drink and your persillade underneath. Then I bake some very thin omelettes that I use as a kind of spicy wrap. I would invest this with Parma ham, chopped nuts and arugula salad. Just roll up and cut like sushi…. Mmmmm… Nice for lunch

  2. 5 stars
    Well Francine you make me very curious. I am not familiar with the persillade spice mix at all. But if I read your recipes, I would love to try it!

      1. 5 stars
        I think I would use it on the chicken thigh fillet and then on the BBQ with potatoes also from the Q and steamed vegetables.

        Nice action too

  3. 5 stars
    Hi Francine, the great thing about following food blogs is discovering new things.
    That way you learn something every time.
    Since I didn't know the whole mix, I took a look at Van Beekum's site and read what's in it.

    I think it's great to use in a bechamel sauce, or as a mix with roasted cauliflower. I would love to try both 🙂

    Greetings Pietje

  4. 5 stars
    Gosh, what could I make with it? Persillade is so delicious with so many things…. on fish, on meat (delicious steak or lamb), chicken, in a dressing, fried potatoes... Don't know the Van Beekum spices yet, so I'm actually curious 🙂

      1. 5 stars
        I make a bean dish with delicious herbs

        Kidney beans
        Portobello mushrooms,
        Minced meat
        My cook is ready!!

  5. 5 stars
    I think this mix goes well with a lot of things…. such as on fried potatoes, a little persillade on top, fried onion, bacon and mushrooms….with a delicious well-fried steak…..
    But maybe just on a fried egg, or even through a summer stew. And how about homemade fresh pasta sauce?
    And what about your meatballs…. I'm getting hungry already

  6. 5 stars
    Now I'm so curious about those Delicious Happen persillade and Beekum I've been following for a long time, so I'd like to take a chance

  7. 5 stars
    I am not familiar with this spice mix. But I'd like to experiment with that. Then, of course, have a delicious meal.

      1. 5 stars
        Well, that pulled salmon chicory salad has inspired me today! Haven't tried the herbs (yet), so I'm very curious!
        I think it would be a nice addition to my spice cabinet.

  8. 5 stars
    Through the pasta sauce, or herb butter or bouillabaisse or on fish in a herb crust or in the slow cooker for pulled pork...that's a matter of choice (or cooking a lot) 🙂

  9. 5 stars
    For starters, I was going to make this salmon chicory salad! My mouth is watering…And then I would continue with all those delicious recipes of yours that I have put on my tocook list to make one day…such as those chicken thighs in sauce, but your salmon with orso also seems fantastic So yes, I would like to participate

  10. 5 stars
    Good afternoon would love to win the herbs to be able to make the delicious recipes kind regards jennifer

  11. 5 stars
    I can't get the spice mix…
    And would be super happy with it… and would try your recipe with the salmon with that…
    And look for even more dishes with which I can prepare these herbs

  12. 5 stars
    I was just reading the chicken thighs in mushroom sauce recipe this morning and was wondering what persillade was. Looked it up and if only I had known it earlier ha . So I was going to try this chicken dish and make a herb butter

  13. 5 stars
    Oh how glad I am that Persillade is now available in the Netherlands. I've even written to the French firm to ask why this AMAZING Herbal Blend isn't for sale here.
    When friends went to France they always had to bring the necessary jars for me.
    We use it for almost everything, pasta sauces, dressings, grills, omelets, Mediterranean vegetable dishes…..and much more.
    I really hope I win such a herbal package, and then I'm going to show you what I made with it!!!!

  14. 5 stars
    What I would make with the herbs is anything! Pizza well herbs, tuna salad, minced meat herbs with good fine herbs, actually I spice everything myself and make it a party every day to provide my family with delicious food ❤️ unfortunately I can't eat anything myself because I'm very sick am and with a probe walk. But cooking is my hobby so I do it with great pleasure and love ️

  15. 5 stars

    1. 5 stars
      Hi, I think the persillade will be THE answer to the question: "What should I do with the rack of lamb that has been in my freezer for a while.."
      Looks delicious to me

  16. 5 stars
    Since I try to eat fish 3x a week it is often difficult which herbs I put on it and I would like to win these to use them on the fish in any case and I definitely want to make your chicory just like the rest of your recipes

  17. 5 stars
    I would like to make your recipe of pulled salmon with chicory salad. This is of course also possible with other herbs, but would like to make it with your persillade mix. So yes, I'd like to join.

  18. 5 stars
    I want to make something with minced lamb and these herbs go well with that!
    I ended up on this site by looking for a lamb dish, the lamb burger looks delicious

  19. 5 stars
    Hi Francine, I would like to use it with a nice piece of diamond hare or picanha. Possibly also in stopping with some garlic cloves to also add flavor from the inside. delicious.

  20. 5 stars
    Hi Francine.
    I've only been following you for a few days.
    I don't know what I would do with it.
    But when I read the comments above. The choice is huge.

  21. 5 stars
    It seems delicious in a salmon salad (I make it with a piece of salmon instead of a can), but also in maybe a pulled chicken. Simply delicious with a simple scrambled egg…. It seems to me such a wonderfully versatile herb, which you simply have to have at home.

  22. 5 stars
    So much involved with herbs these days that I definitely want to try these herbal flavors in my recipes! Very curious about it!

  23. 5 stars
    Hey Francine,
    I would love to make your recipe from last week. With that chicken breast, that looked so good. And of course there is no replacement for that persillade, developed by you yourself
    I make your recipes quite often anyway and persillade is used regularly.
    So bring on those tasty herbs, try to find substitutes for salt and you can really find them in herbs.

  24. 5 stars
    I think I would stir-fry mussels and add a lump of butter and persillade over high heat for the last 2 minutes
    I think that will be fun
    Although a lot of things are going through my head in the meantime and my mouth is watering.

  25. 5 stars
    Oh I remember some goodies… savory cupcakes…
    Cupcakes with bacon, grated cheese and a bit of that delicious persillade… great for a high tea or just because you can….

  26. 5 stars
    You'd better ask what I wouldn't cook with it. This way I'm ready much faster because you can just prepare everything with this. Would also be great fun for my daughter who attends hotel school. This way she can come out original with her dishes!!! So keep your fingers crossed that my spice cabinet can experience an expansion soon

  27. 5 stars
    To start: herb butter, potatoes from the oven and on my omelette. My stock from France just happened to run out today! And then I'm going to check out your site and try out all your other delicious recipes!

  28. 5 stars
    So many ideas pop into my head to use this. Ern casserole with forgotten vegetables and a little feta with this spice mix underneath. Will be delicious for sure

  29. 5 stars
    I would like to make the Dijon mustard red potato salad. Already made an "attempt" with fresh ingredients at Christmas, but I'm very curious if they are also so delicious with the spice mix

  30. 4 stars
    You know what?
    I'll send you the recipe when I've tried the spice mix
    I have the idea that it can be used for almost anything, so very curious here.
    I keep my fingers crossed
    X Es

  31. 5 stars
    Hi Francine, what delicious spices. I would like to do stew with a thick tomato sauce and small echallots (stifado: in Greek). I'm curious.

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  36. 5 stars

    1. Unfortunately, this promotion has been around for a while and the winner has had his package. But you can always buy the herbs from Van Beekum, the link is in the recipe. Gr Francine

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