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10-minute Smoked Salmon Salad
10-minute Smoked Salmon Salad
This is a light, refreshing smoked salmon salad that can be made in under 10 minutes. If not serving immediately, cling wrap the salad to keep the smoked salmon chilled in the fridge until ready to serve (on the same day).
Ingredients:
- 1 serving salad greens washed & spun dry
- 50g smoked salmon slices
(A) Dill Vinaigrette Salad Dressing
- 1 tbsp extra-virgin olive oil
- 1 tsp apple cider vinegar
- 5 drops lemon juice
- 1/8 tsp dried dill weed (or 1/4 tsp freshly chopped dill)
- 1/2 tbsp wholegrain mustard (you can experiment with dijon or any mustard)
- 1 tsp honey to taste
- light dash of garlic salt (or 1 clove minced garlic & tiny pinch of salt) to taste
- freshly cracked black pepper to taste
Directions:
- Make the dill dressing by whisking (A) in a bowl until emulsified.
- Plate the smoked salmon slices on top of the salad leaves.
- To serve, spoon 1 tbsp dill dressing over the salmon slices, with a small side saucer of extra dill dressing.
Cooking Note(s):
- You can experiment and use other types of mustard such as Dijon or English mustard.
- Leftover dill dressing can be kept in the fridge for a week.
- As I was out of time, I did not put any garnishes. If you want to garnish, you can use lemon wedges, pine nuts, pea sprouts, edible flowers or a poached egg.
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I love no-fuss and yummy recipes like this…the fewer ingredients, the better. This is my kind of food.
While online shopping days ago, I almost hit the click button for smoked salmon but pulled back, cos I’m also not a smoked salmon person (find it too salty). Who knows, someday when I need a add-on item to fulfil the minimum cart requirement, smoked salmon may end up in my meal too!