Broccoli Salad with Salmon and Honey Mustard Dressing, Thermomix®

Broccoli salad with salmon is our go-to summer lunch when time is short but we refuse to settle for something dull. Three textures come together, and each one needs its own timing: just-tender broccoli from the Varoma, cold hot-smoked salmon from the chiller, and an emulsified honey mustard dressing from the mixing bowl.

We have tweaked this salad many times over the years. First the broccoli spent too long in the Varoma and came out soft and grey. Then the salmon went in too early and the dressing drew out moisture. We now know exactly in which order the three components need to come together so the salad stays crisp on the table even after 30 minutes.

Why 15 minutes in the Varoma is exactly right

Raw broccoli does not work as well in a salad as many raw-food fans claim. The florets taste strongly of cabbage, are fibrous and sit heavy in the stomach. We therefore steam the 500 g broccoli florets briefly in the Varoma. 15 min / Varoma / speed 1 with 300 g water in the mixing bowl is exactly enough. The florets lose their hardness but keep their bite and their vivid green colour. Leave them in longer and you get grey, soft trees. Steam them shorter and the salad has a squeaky crunch.

The size of the florets matters. We cut broccoli to roughly thumb-sized pieces. Too small and they fall apart in the Varoma, too large and the stalk stays hard inside. We do not throw away the thick main stalk. Instead we peel it with a vegetable peeler and cut it into finger-width strips. These go into the Varoma dish as well and form the bulk at the bottom of the bowl.

The dressing emulsifies in 5 seconds

Honey mustard dressing is a true emulsion. Oil and acid have to combine properly, otherwise the sauce separates in the bowl and the broccoli ends up with greasy patches and sharp patches. By hand with a whisk, that takes patience. In the mixing bowl, it does not. We add 3 tbsp honey, 1 tbsp medium-hot mustard, 20 g orange juice, 40 g olive oil, 1/2 tsp salt and 1 pinch white pepper to the mixing bowl and run it for 5 sec / speed 4. The result is a creamy, slightly golden, stable dressing.

The mustard here is not just for flavour, it acts as an emulsifier. It holds oil and juice together, much like egg yolk does in a mayonnaise. Without mustard we get no smooth sauce, no matter how long the mixing bowl runs. Medium-hot mustard is fine. Dijon works too and gives a sharper dressing, while sweet mustard makes the dressing cloying.

Hot-smoked salmon goes in last

Hot-smoked salmon comes in thick, firm chunks, firmer than sliced smoked salmon and without the sharp saltiness. That is exactly what we need for this salad. We cut the 125 g hot-smoked salmon into bite-sized pieces. Important: the salmon goes into the bowl last. Add it early and mix it in and the smoky aroma migrates into the dressing, making the whole salad taste fishy rather than fresh. Too much movement also breaks the salmon into dry flakes. We fold it in gently with a spatula, not salad tongs.

We segment the 1 orange fully: peel off the skin and white pith, then cut the individual segments free from their membranes with a sharp knife. Any juice that runs out goes into the dressing. The segments themselves stay whole and, like the salmon, go into the bowl only at the end. This keeps each component clearly visible rather than collapsing into a mush.

Toast the walnuts or chop them raw

We chop the 50 g walnuts roughly in the mixing bowl, 3 sec / speed 5. If you prefer a more intense flavour, toast the walnuts briefly in a dry frying pan first. The oils are released and the aroma becomes deeper and nuttier. Raw walnuts taste milder but slightly astringent. Both work well and we switch depending on the day. Toasted walnuts are especially good when the salad is meant as a main course for two rather than a side for four.

What can go wrong

Broccoli turns watery. Tipping the florets straight from the Varoma into the bowl is not enough. We leave them to cool for 15 minutes before the dressing goes on. Hot broccoli sweats, the water runs into the bowl and dilutes the dressing. In summer we put the bowl briefly on the balcony or set it in a cold sink. An ice-water bath is not needed and makes the broccoli too cold and firm again.

Dressing separates. If the olive oil does not emulsify, either there was too little mustard or the mixing time was too short. Run it again for 5 sec / speed 4 if needed. Using a neutral vegetable oil instead of olive oil gives a smoother emulsion but sacrifices the characteristic flavour. We stick with olive oil, cold-pressed, mid-range quality.

Salad tastes only sweet. 3 tbsp honey sounds like a lot, but combined with mustard and orange it is well balanced. If you still find it too sweet, add a splash of apple cider vinegar or lemon juice. Acidity counters sweetness directly. More mustard also helps but makes the dressing sharper. We prefer to adjust with acidity.

Variations we make

With chicken breast instead of salmon. This works well if the chicken breast steams in the Varoma at the same time. 15 min / Varoma / speed 1 is not enough for 300 g thinly sliced chicken breast. We place the chicken in the lower Varoma tray and increase the time to 20 minutes. The broccoli then goes in the upper Varoma insert and is gently steamed by the rising steam.

With feta. 100 g feta in small cubes instead of salmon turns this into a vegetarian version. Honey and feta work surprisingly well together, the salty cheese cuts through the sweetness. The orange segments stay in, they tie everything together flavour-wise.

With pumpkin seeds instead of walnuts. In autumn we switch to pumpkin seeds, toasted briefly in a dry pan. They give the salad a slightly earthy flavour that goes well with the smoked salmon.

With apple. A tart apple such as Bramley or Granny Smith, cut into thin matchsticks, replaces the orange in summer when good oranges are hard to find. Toss the apple straight away with lemon juice, otherwise it browns.

What to serve alongside

As a light lunch the salad stands on its own. We often eat it with a slice of sourdough bread, which complements the salmon well. For more substance, pair it with our basic broccoli salad with the Thermomix® as a double portion. For a packed lunch, we pack the salad separately from the dressing so the broccoli does not go soggy in transit. Anyone who wants the broccoli completely raw will find the no-compromise version without the Varoma in our raw broccoli salad.

How long it keeps in the fridge

Dressed, the salad keeps in the fridge for about 24 hours, after which the broccoli florets go spongy. Without the salmon it keeps for 48 hours. Add the salmon only just before serving, otherwise it loses its smoky flavour into the dressing. Freezing does not work, either with the broccoli or with the honey mustard dressing. When thawed the broccoli turns mushy and the dressing separates for good. Anyone who wants to cook ahead should steam the broccoli in portions and mix the dressing fresh at the moment of serving.

How other recipes approach this dish

Goes well with: rocket, Parmesan and Ciabatta.

Many recipes online leave the broccoli completely raw. We steam the florets for 15 minutes in the Varoma because they stay nicely firm but lose their slight bitterness and absorb the honey mustard dressing much better. For the salmon, Cookidoo and similar platforms often use pan-fried or poached fillet. We use smoked salmon, which brings salt and smokiness without an extra pan. In the dressing, others often work with light balsamic vinegar and a large amount of orange juice. Our version uses 3 tbsp honey with 1 tbsp mustard and 40 g olive oil for a creamy consistency without yoghurt or mayonnaise. Walnuts and orange segments rather than cranberries or pine nuts pair better with the smoked salmon.