There’s cold-smoked salmon (raw) and hot-smoked salmon (cooked through). We love both but it’s cold smoked salmon that we crave more often.
In this smoked salmon salad recipe, cold-smoked salmon is tossed with vegetables, nuts and fruits to create a kaleidoscope of textures, flavors, shapes, sizes and colors.
Can hot-smoked salmon be substituted? Yes, but the flavor and texture won’t be as exciting.
Smoked Salmon Salad
For the dressing
- ¼ cup extra virgin olive oil
- ¼ cup lemon or lime juice
- 1 to 2 tablespoons honey
- 1 generous pinch freshly ground black pepper
- ½ to ¾ teaspoon herb salt
For the salad mix
- 1 small handful pecans
- 1 small handful sliced almonds
- lettuce enough for 4; any variety
- 2 large tomatoes
- 1 medium cucumber
- 1 to 2 apples we used Fuji
- 1 teaspoon lime or lemon juice
- 1 large bunch seedless grapes
- 12 to 16 pickled onion well drained
- smoked salmon (as much as you like) torn into small pieces
- Make dressing by whisking all the ingredients together. Set aside to infuse.
- Roughly chop the pecans.
- Toast in an oil-free pan for half a minute.
- Add the sliced almonds and continue toasting for another one to two minutes.
- Leave the nuts to cool.
- Tear the lettuce into manageable pieces. Rinse well. Dry in a salad spinner.
- Cut the tomatoes into wedges.
- Cut the cucumber into half-inch cubes.
- Core the apples and cut into half-inch cubes. Toss with the teaspoonful of calamansi juice to prevent discoloration.
- Rinse the grapes and pluck off the stems.
- Drizzle two tablespoons of salad dressing in a large mixing bowl.
- Throw in all the salad ingredients. Toss.
- Divide the salad among individual bowls and serve with more dressing on the side.