Recipes
Mixed Green Salad with Hot Smoked Salmon
This light, refreshing smoked salmon salad is a versatile option for any time of year, but it’s especially satisfying when made with seasonal greens. Use any mix you like, though we recommend mesclun, kale, and seasonal lettuces for texture and flavor. If preparing in advance, stick to sturdier greens like arugula and baby kale—they hold up well in the fridge and require no chopping. If making it just before serving, feel free to include delicate options like butterhead, Boston, or bibb lettuce, or lean into a chopped salad with romaine or iceberg.
The real star of the dish is the smoked salmon. We recommend our Honey Maple Hot Smoked Salmon or Smoked Salmon Candy for a sweet-smoky richness that complements the greens beautifully, but any hot smoked salmon you prefer will work deliciously here. Flaky, flavorful, and satisfying, smoked salmon turns this simple salad into a full meal. Finish with a sprinkle of parmesan or pecorino-romano—optional, but highly encouraged.
Directions
For the dressing Mix all the dressing ingredients together in a small bowl or measuring cup. If you are not planning to use the dressing immediately, refrigerate until about a half hour before serving. Mix well before serving. This dressing will keep well under refrigeration for at least a month.
For the salad Mix the arugula and baby kale in whatever salad bowl you plan to serve in. If you are using mixed greens, add them to the salad mixture now. If you are serving the salad immediately, and plan to use the suggested chopped lettuces, add them now as well. If you are planning to serve this salad later, wait to add chopped lettuces until just before serving and re-toss.
Add the red onion. Flake the hot smoked salmon using a fork or by hand. Add the hot smoked salmon to the salad. Lightly toss the ingredients again.
Add grated parmesan or pecorino-romano, dress the salad (or offer the dressing on the side), and serve.
Prep Time
20min
Serves
8people
Ingredients
For the dressing:
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon apple cider vinegar
- 4 tablespoons of extra virgin olive oil
- Salt and pepper, to taste
For the salad:
- 6 ounces arugula
- 6 ounces baby kale
- 6 ounces fresh lettuce, chopped (can be substituted with more arugula and/or baby kale)
- ½ cup red onion, thinly sliced
- 12 ounces Honey Maple Hot Smoked Salmon or Smoked Salmon Candy, flaked
- ½ cup grated parmesan or pecorino-romano cheese (optional)
This light, refreshing smoked salmon salad is a versatile option for any time of year, but it’s especially satisfying when made with seasonal greens. Use any mix you like, though we recommend mesclun, kale, and seasonal lettuces for texture and flavor. If preparing in advance, stick to sturdier greens like arugula and baby kale—they hold up well in the fridge and require no chopping. If making it just before serving, feel free to include delicate options like butterhead, Boston, or bibb lettuce, or lean into a chopped salad with romaine or iceberg.
The real star of the dish is the smoked salmon. We recommend our Honey Maple Hot Smoked Salmon or Smoked Salmon Candy for a sweet-smoky richness that complements the greens beautifully, but any hot smoked salmon you prefer will work deliciously here. Flaky, flavorful, and satisfying, smoked salmon turns this simple salad into a full meal. Finish with a sprinkle of parmesan or pecorino-romano—optional, but highly encouraged.
Ingredients
For the dressing:
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon apple cider vinegar
- 4 tablespoons of extra virgin olive oil
- Salt and pepper, to taste
For the salad:
- 6 ounces arugula
- 6 ounces baby kale
- 6 ounces fresh lettuce, chopped (can be substituted with more arugula and/or baby kale)
- ½ cup red onion, thinly sliced
- 12 ounces Honey Maple Hot Smoked Salmon or Smoked Salmon Candy, flaked
- ½ cup grated parmesan or pecorino-romano cheese (optional)
