Gift of Salmon
I work in a small office with only two other people…well, three others actually but one is a part time recruiter who works from home and comes in one day a week to the office. I tell you this because it is key to how I ended up with a treasure trove of beautiful smoked salmon.
In the office one morning Mr. H asked if either Mr. E or I like smoked salmon. An old friend of his had sent him some, but Mrs. H does not like fish and did not want it in their fridge. As luck would have it, Mrs. E is allergic to fish, so that left only me to take the stuff off Mr. H’s hands. My mind immediately went to my blog and to what delicacy I could make with a little smoked salmon (or so I thought).
“My life is what a salmon must feel like. They are always going upstream, against the current.” – Laura Schlessinger
At the end of the day I grabbed the bag from the refrigerator and headed home, where I discovered it contained three very large whole salmon (less head and tail). Whoa! What was I going to do with all that lovely pink fish? I wasn’t sure, but I was going to have fun figuring it out!
Paying Homage to My Salmon
These were Kokanee Salmon freshly caught in the icy cold waters of the beautiful Flaming Gorge Reservoir in Wyoming. Flaming Gorge is the largest reservoir in Wyoming and a popular destination for fishing, boating, and camping. Kokanee are fresh water salmon, which usually don’t get as big as their salt water relatives, so my beauties must have been on the larger side of the fresh water scale.
A Salad That Checks All the Boxes
So day one of my salmon tsunami is all about waking up your senses and making those tastebuds dance! Crunch, color, sweet, sour…it’s all in this simple but beautiful salad. Add a loaf of crusty bread for a perfect lunch, or a warm bowl of tomato soup for a satisfying dinner.
This smoked salmon salad starts with crunchy mixed greens (whatever kind you prefer). I added halved heirloom tomatoes, sliced English or Persian cucumbers (they have a thinner skin and less seeds than the traditional cucumber), thinly sliced purple brussel sprouts, and sliced yellow radishes. You can substitute whatever veggies you prefer (carrots, traditional or watermelon radishes, etc. would all be great choices) or what is available where you live.
Top your creation off with a colorful fruit selection…I love thinly sliced figs and shiny ruby-red pomegranite seeds when in season!
Add tender chunks of your smoky salmon and this sunny, easy-to-make Lemon-Mustard Vinaigrette and you have a perfect salad! The vinaigrette is a simple mix of dijon mustard, lemon juice, honey, vinegar, olive oil, and some seasonings whisked together just before you pour it on the salad! There’s just something about home-made dressings isn’t there?
So there you have it…Six Days of Smoked Salmon – Day One! I hope you enjoy this beautiful, easy salad and come back for Day Two! Please let me know in the comments what you think of this dish, and keep up with all the spicyness by subscribing to the newsletter!
Smoked Salmon Salad
A colorful, delicious smoked salmon salad that hits all the right notes on your tastebuds!
- 6 cups mixed greens
- 10 oz heirloom tomatoes – halved
- 1 persian or English Cucumber – sliced
- 1/2 cup radish – any type – thinly sliced can use carrots or other vegetable
- 1/2 cup purple brussel sprouts – thinly sliced
- 1/2 cup sliced figs
- 1/4 cup pomegranite seeds
- 8 oz smoked salmon – crumbled into chunks
- 2 tbsp dijon mustard
- 1/4 cup freshly squeezed lemon juice
- 1 tsp vinegar
- 2 tsp honey
- 2 cloves garlic – finely minced
- 1/2 tsp dried oregano or basil
- 3/4 cup extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Layer salad ingredients in order above in individual bowls or in one large salad bowl.
Whisk all vinaigrette ingredients except for salt and pepper together in a small bowl until creamy. Add salt and pepper to taste. Pour over salad when ready to serve.