10-minute Smoked Salmon Salad
For the first time, I bought smoked salmon because it was on sale for half price at the supermarket. As it was my first time working with this ingredient, I made the simplest recipe with it: a 10-minute smoked salmon salad with a home-made dill vinaigrette dressing. This salad tasted light & refreshing, mildly sweet & tangy. I am admittedly not a big fan of smoked salmon, but the sweet, tangy and light dill dressing complimented the saltiness of the smoked salmon very well.
See Also:
- Smoked Salmon Cucumber Salad Recipe
- Low Carb Recipes
- Smoked Oyster Quinoa Salad Jar Recipe
- Shrimp Avocado Mango Salad Recipe
- Lump Crab Avocado Salad Recipe
This is the dill vinaigrette salad dressing. It takes less than 5 minutes to make. I used extra-virgin olive oil, whole grain mustard, apple cider vinegar and honey. You can adjust the amount of honey used accordingly depending on how sweet you like your dressing. For convenience & cost savings, I used dried dill weed (though fresh dill is always great).
This makes a pretty salad even though I did not put any garnishes on it. This try-out made me appreciate the convenience of smoked salmon so I will buy it again soon to make more recipes in future.
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.