Smoked Salmon Salad
A bright, elegant salad featuring flaky smoked salmon over peppery greens with creamy dill dressing. Ready in 15 minutes with restaurant-quality presentation.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
Ingredients
- 4 cups mixed salad greens (arugula, watercress, spinach)
- 6 oz smoked salmon, skin removed
- 1 medium Persian cucumber, unpeeled
- ¼ medium red onion
- 2 tablespoons fresh dill
- 2 tablespoons capers
- 4 whole radishes
- ⅓ cup sour cream
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, finely chopped
- ½ teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ⅛ teaspoon cracked black pepper
Instructions
- 1
Make the dressing first. In a small bowl, whisk together 0.33 cup of sour cream, 1 tablespoon of fresh lemon juice, 1 tablespoon of finely chopped fresh dill, 0.5 teaspoon of Dijon mustard, 0.25 teaspoon of kosher salt, and 0.125 teaspoon of cracked black pepper. Taste and adjust seasoning — the dressing should taste bright and herbaceous with a gentle tang. Set aside.
- 2
Slice 1 medium Persian cucumber into thin half-moons on a cutting board — keep the skin on for texture and color. Thinly slice 0.25 medium red onion into slivers and place both in a small bowl. The cucumber and onion will soften slightly as they sit, which mellows the onion's sharpness.
- 3
Thinly slice 4 radishes on a mandoline or with a sharp knife into rounds about 1/8-inch thick. Place in a separate small bowl — these will stay crisp and add a peppery bite to the salad.
- 4
Gently break 6 ounces of smoked salmon into bite-sized pieces, removing any pin bones you find with tweezers or your fingertips. Loosely flake it rather than shredding — you want distinct pieces that will catch the dressing.
- 5
Place 4 cups of mixed salad greens in a large bowl — use a mix of arugula, watercress, and spinach for peppery flavor and varied texture. Drizzle with the dill dressing and toss gently until all the leaves are lightly coated, about 8-10 tosses. Be gentle to avoid bruising delicate leaves.
- 6
Divide the dressed greens between two plates, mounding them in the center. Arrange the cucumber and red onion slices on top, then scatter the radish slices around the plate. You want the vegetables distributed evenly so each bite has crunch and freshness.
- 7
Top each salad with half the flaked smoked salmon, arranging the pieces so they nestle into the greens. Sprinkle 1 tablespoon of capers over each plate — their briny pop adds a finishing contrast. Finish with 1 tablespoon of fresh dill fronds scattered across the top for aromatic herbs and visual freshness. Serve immediately.
Tools you’ll need
- small mixing bowl
- whisk
- cutting board
- sharp chef's knife
- mandoline or vegetable slicer
- small bowls (3)
- tweezers
- large mixing bowl
- two dinner plates
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