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.
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: