Soups and Salads

Smoked Salmon Salad with Creamy Dill Dressing

Smoked Salmon, fresh, seasonal vegetables and a creamy dill dressing make this a delicious, nutritious salad, you’ll want to eat all Summer long.

Smoked salmon is always a treat. One of those little luxuries, that although easy to buy, still has a special air about it. So, I was, understandably, a little excited when a friend mentioned that they were preparing to smoke their own and that they were willing to give me a sample to play around with. I mean what are friends for, if not to keep each other well fed, right ;)?

The salmon was incredible on it’s own. That’s where you could taste the love of homemade that went into it. It was also super tasty on some crackers with cream cheese and capers, as it always is. But, I wanted to make something a little special, something a little different. With the heat outside, a fresh, cool, sweet and smoky salad felt like the right fit.

This salad is layered with a few in-season veggies, namely zucchini, green beans and local corn, which is incredibly sweet and crisp. Next I’ve added the smoked salmon and tossed it all with a tangy, creamy dill dressing. Finally, the salad is topped off with some fried capers, for a little crunch and a kick of salty-briny-ness. It’s fresh, it’s nutritious and it feels a little like summer on a plate.

What’s your favourite way to enjoy smoked salmon? Let me know in the comments below.

 

1/4 Cup olive oil

2 tbsp capers

1/2 Cup green beans

1/4 Cup corn (fresh or frozen), cooked through

1 small zucchini

1/2 Cup smoked salmon, cut into bite sized pieces

In a small frying pan, heat the oil over medium heat. Add the capers and cook for 3 – 5 minutes, stirring occasionally, until they’re crispy. Remove the capers from the oil and set aside on some paper towel, until ready to use.

Bring a small saucepan of water to a boil. Blanch the green beans by adding them to the boiling water for 1 – 2 minutes. Remove them from the water and place them in an ice bath. Set aside.

Using a vegetable peeler, cut the zucchini into ribbons. Set aside.

Dressing:

2 tbsp plain greek yogurt

1 tsp dijon or grainy mustard

2 tbsp white wine vinegar

2 tbsp fresh dill

1 tsp maple syrup

salt to taste

Whisk together all 6 dressing ingredients. Gently toss the prepared green beans, corn, zucchini and smoked salmon with the dressing. Garnish with the capers right before serving. Serves 2

 

Interested in some more great seafood recipes? Here are some of my favourites:

 

Seafood Chowder

 

 

 

Coconut Milk & Lemongrass Poached Halibut

 

Grilled Shrimp Tacos

    

4 Responses to “Smoked Salmon Salad with Creamy Dill Dressing”

  1. Feel like ages since I had smoked Salmon… It’s not so easy to find in Spain. I love the contrast of fresh dill and smoky salmon, ultra healthy too! Perfect recipe for summertime!

  2. This salad looks delectable! When I was a kid my grandmother would make me salmon salads. She used the tinned stuff so this will definitely be an upgrade. 😉 Being on the west coast we are so lucky to have access to the worlds best salmon! Thanks for sharing. 🙂

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