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Celebration Salmon Salad with 999 Island Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: nocrumbsleft
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes


This is the perfect salad for any weekend gathering or party platter. 


For the Salad:

  • 1 ½ — 2 pounds of salmon, cut into 3 oz portions
  • Salt and pepper for seasoning the salmon
  • 2 Tbsp olive oil
  • 6 cups of your favorite greens
  • ¾ cup pepperoncini
  • 1 cup halved cherry tomatoes
  • ¾ cup cucumbers, sliced into ¼ inch pieces
  • ¾ cup sliced hearts of palm
  • Marinated Red Onions
  • 1/3 cup niçoise olives
  • 2 avocados, chopped
  • 999 Island Dressing 

For the 999 Island dressing V1 (made with Tessemae’s Ketchup): 

  • ½ cup whole30 mayo (compliant store bought or homemade)
  • ¼ cup Tessemae’s ketchup
  • 1 Tbsp coconut aminos
  • 1 tsp hot sauce (compliant)
  • 1 garlic clove, pressed
  • ¼ tsp black pepper
  • ¼ tsp salt
  • ¼ cup cornichons, chopped
  • 1 ½ Tbsp white onion, minced
  • 1 hard boiled egg, grated

For the 999 Island dressing V2 (made with Tomato Confit):

  • ¾ cup Whole30 Mayo
  • 2/3 cup Tomato Confit
  • 2 Tbsp coconut aminos
  • 1 Tbsp compliant hot sauce
  • 1 Tbsp tomato paste
  • 1 garlic clove, pressed
  • 1 tsp salt
  • ½ tsp cayenne pepper
  • ¼ tsp black pepper
  • ¼ cup finely chopped cornichons
  • 1 large hard-boiled egg, grated
  • 1½ tsp finely chopped white onion


For the salad:

CUT salmon into pieces about 2 fingers wide. Keep the skin intact. Season with salt and pepper.  

HEAT olive oil in a pan over medium heat. Cook for about 1-½ minutes a side.

ASSEMBLE the salad by starting with a bed of greens. Salt and drizzle with Marinated Onion oil. 

ARRANGE the pepperoncini, cherry tomatoes, cucumbers, hearts of palm, olives, and avocados on the platter.  Drizzle with more Marinated Onion oil.

ADD salmon to platter and top with Marinated Onions.

SERVE with 999 Island Dressing

Make the dressing:


Put all of the ingredients in the bowl, except the grated hard boiled egg and mix well until all ingredients are combined.

Add egg and mix gently until full incorporated.


COMBINE the mayo, Tomato Confit (and oil), coconut aminos, hot sauce, tomato paste, garlic, salt, cayenne, and black pepper in a food processor.

BLEND until well combined.

TRANSFER the mixture to a medium bowl. 

ADD the cornichons, egg, and onions and stir until combined well.

STORE in the refrigerator for up to 4 days.