In English culture, the term does not refer to a single recipe but describes the grand presentation of a large plated salad of many disparate ingredients.
Helen Sabeeri points out that the essential root word of salmigondis is 'sal- (salt or seasoning) and that the dish is 'usually a fish of some sort'.
[1] It seems to appear in English for the first time in the 17th century as a dish of cooked meats, seafood, vegetables, fruit, leaves, nuts and flowers and dressed with oil, vinegar and spices.
Moreover, in a skilfully mixed salad, aromatic herbs noted for their warm, dry qualities, could counteract the coldness of other kinds, such as lettuce, purslane or endive'.
[5] An early recipe for salmagundi comes from A Collection of Above Three Hundred Receipts in Cookery, Physick, and Surgery: For the Use of All Good Wives, Tender Mothers, and Careful Nurses by Mary Kettiby (1734): To make a Cold Hash, or Salad-Magundy.