Salmon and Sauerkraut Salad with Chive and Garlic Drizzle

Salmon and Sauerkraut Salad with Chive and Garlic Drizzle

Ready in 25 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, October 14, 2018.

You can cook the salmon in a pan if you prefer, there is enough oil in the salmon that will be released into the pan that you won’t need to use any extra. Watch out for juniper and pepper corns in the sauerkraut. These give flavour but aren’t so nice to bite down on. If you prefer, use spray oil instead of liquid.



  • 1 broccoli, florets and stalk diced 2cm
  • ½ bag green beans, sliced 2cm
  • 2 carrots, cut in half and thinly sliced
  • ½ bag baby spinach
  • 80g sassy sauerkraut


  • 500g salmon fillet


  • 150g yoghurt
  • 50g herb vinaigrette
  • 1 clove garlic, minced
  • 3 Tbsp chopped chives


  1. Preheat oven to 220˚C. Bring a medium pot of salted water to the boil.
  2. Prep salad ingredients.
  3. Prep & cook salmon. Pat salmon dry and remove any pin bones. Place skin side down on a lined oven tray and season. Bake for 8-10 minutes for medium (depending on thickness), or until cooked to your liking.
  4. Prep & mix drizzle. Mix together yoghurt, herb vinaigrette, garlic and chives in a large bowl. Remove half for serving.
  5. Cook & dress salad. Cook broccoli, green beans and carrots in pot of boiling water for 2-3 minutes, until tender with a bite. Drain well and add to large bowl with the drizzle.
  6. Add spinach and sauerkraut to same bowl and toss well to combine. Season.
  7. Serve salad topped with large chunks of flaked salmon fillet and spoon over drizzle.

Nutritional Information

Energy 1854 kj
443 kcal
Protein 29.1g
Carbohydrate 5.8g
Fat 33.0g