This smoked salmon salad is the ideal quick dinner: no cooking involved! It’s fresh, healthy, and full of big flavor.
Here’s a genius trick that makes a fast dinner or healthy lunch with no cooking required. That’s right, no need to grab your pan and spatula. Try this Smoked Salmon Salad! It’s healthy, fresh, and 100% cook free. Imagine: savory smoked salmon, fresh greens, fluffy goat cheese dollops and a tangy shallot vinaigrette. It’s ideal for a meal al fresco or fast lunch: and it comes together in 15 minutes flat.
Components in smoked salmon salad
Sometimes we forget about the magic of smoked salmon for making fast meals, so we’re remedying that with this recipe. Smoked salmon salad is the type of lifesaver meal you can throw together while kids are screaming or when you don’t have energy to think. Of course, you’ll need to have a few ingredients on hand:
- Smoked salmon: Either cold smoked (lox) or hot smoked work; find it in the refrigerated section near the meat counter.
- Fresh greens: Mixed spring greens make for color and texture contrasts.
- Goat cheese: Chevre adds creamy, savory notes: substitute feta if desired.
- Homemade shallot vinaigrette: This homemade dressing is easy to mix up.
- Red onion slices: Onion or shallot add savory notes.
This smoked salmon salad recipe is…
Pescatarian, dairy-free and gluten-free.
Ingredients
For the salad
- 10 ounces greens (2 to 3 cups per plate)
- 8 ounces smoked salmon
- 4 to 6 large sprigs fresh dill, torn into pieces
- 4 ounces soft goat cheese
- ¼ cup red onion slices
- Sesame seeds, for the garnish
For the vinaigrette dressing
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon kosher salt
- Fresh ground black pepper
- 6 tablespoons olive oil
- 2 tablespoons finely minced shallot (1/2 medium shallot)
Instructions
- Make the vinaigrette dressing: In a medium bowl, whisk together the white wine vinegar, Dijon mustard, honey, kosher salt, and fresh ground black pepper. Whisk in the olive oil 1 tablespoon at a time until a creamy emulsion forms. Stir in the shallots. Store refrigerated and bring to room temperature before serving (keeps at least 2 weeks).
- Make the smoked salmon salad: Place the greens on a plate. Add pieces of smoked salmon, torn dill, goat cheese dollops, and sliced red onions. Drizzle with dressing and serve.