KDD and I were wandering through the Fillmore Farmer’s Market this past weekend, and happened upon an Alaskan Smoked Salmon stand. After trying a few samples, I was convinced to purchase a fillet of their classic smoked salmon for $12.00, while KDD picked up a fillet of the lemon pepper variety. I immediately decided I would serve this salmon over some type of mixed greens, and invited my friend – who shall be known as Westy from this point forth – to join me for dinner that night. The salad only takes about twenty minutes to prepare, so this is the perfect meal to throw together while catching up with a friend.
Smoked Salmon with Kale, Arugula and Lemon Dill Vinaigrette (serves 2-3)
- 1 cup arugula
- 1 cup Dino kale, chopped
- 1/2 cup shelled edamame
- 1/2 cup cucumber, sliced and quartered
- 1/2 cup red onion, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chives, diced
- 3 hard-boiled eggs, sliced
- 8 oz smoked Alaskan salmon (not lox), broken into bite size pieces
Lemon Dill Vinaigrette (makes 1/2 cup)
- zest and juice of 1 lemon
- 2 TB dill
- 1/2 tsp Dijon mustard
- salt and pepper to taste
- Pinch of granulated sugar
- 3 TB olive oil
- 3 TB vegetable oil
Put eggs into a 1-quart saucepan, then add enough cold water to cover them by 1/2 inch. Bring water to a boil over high heat, then reduce heat to moderately high and cook eggs at a gentle boil, uncovered, 10 minutes. Pour off hot water. Shake pan gently so eggs bump into one another (to crack shells), then peel. If shells are too hot, run under cool water for a minute.
Meanwhile, prepare the dressing. In a mini food processor, combine lemon zest and juice, dill, mustard, salt, pepper and sugar. With the motor running, add oils in a slow, steady drip. Taste for seasoning, then transfer to a container.
Assemble the salad: in a large bowl, combine all ingredients except the dressing. Add dressing around the inside edge of the salad bowl, then toss to combine. Serve in shallow bowls.
Westy and I were craving Rosé on this sunny evening, so I paired this dish with 2012 Navarro Rosé of Pinot Noir – my favorite! This salad is a natural pairing for Rosé, but would also work well with Sauvignon Blanc or Pinot Gris – something light and citrusy.
The Rosé was delicious, but the salad was exquisite. Every ingredient worked together harmoniously, with the lemon dill vinaigrette bringing it all together. I particularly enjoyed the edamame and hard-boiled eggs, but the salmon was the true star of the dish – as intended. Westy and I both had seconds, and I even let KDD get in on the action. When I finished eating, I was already thinking about the next time I could make this salad. And I’m still thinking about it.