If you guys caught our post on smoked salmon, you know that we were pretty proud of ourselves and excited about the ability to smoke salmon on our charcoal grill. So excited, in fact, that we had to try it again a week later to play around a little more with the type of salmon we used and testing out a different flavor.
This time around, we used a slightly less intense smoke flavor (apple wood instead of hickory) so that we could build a recipe around the fish. We also used wild caught salmon we found at Costco instead of the Whole Food’s farm raised. Since we had a lot of greens on hand and thought it would be nice to integrate the salmon into a lighter dish, we came up with this salad recipe which turned out quite nicely.
We really enjoyed the pairing of the savory smoked salmon with the fresh greens, crunchy celery, and creamy yogurt, lime, and cilantro dressing. If you’re not up for smoking the fish, it would be great with pan-fried or regular grilled salmon as well.
You can find the recipe for our the smoked salmon in this post.
Smoked Salmon Salad
- 1/2 lb smoked salmon
- 3-4 cups chopped leafy green lettuce
- 1/2 small cucumber, chopped
- 2 celery stalks, chopped
- 1 green onion, thinly sliced
- 1/2 tbsp chopped fresh cilantro
- Cracked black pepper, to taste
Citrus Yogurt Dressing
- 1/4 cup organic whole milk Greek yogurt (we love Straus Organic)
- Juice of one lime (or lemon works too)
- 1 tbsp chopped cilantro
- Pinch of salt
To make the dressing, whisk together yogurt, lime juice, cilantro, and salt in a small bowl. Set aside. To make the salad, distribute chopped greens between two plates. Top with cucumber, celery, green onion, and smoked salmon fillets. Drizzle dressing over top and sprinkle with chopped cilantro and cracked black pepper. Serve immediately.
Nice salade, but in Belgium we have a autumn saison, and so prefer to eat more warm meat.
Thank you Julia.
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