Smoked Salmon Salad Recipe
Smoked Salmon | Goat Cheese | Spinach | Cherry Tomatoes | Pickled Red Onion | Pistachio | Citrus Vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
Pickled Red Onion (quick)
Citrus Vinaigrette
Method
Pickled Red Onion (quick)
- 1
Prepare brine
In a small saucepan, combine apple cider vinegar, water, sugar and 1/2 tsp salt. Warm over medium heat just until sugar dissolves (do not boil), about 2 minutes. Remove from heat and let cool slightly for 3 minutes.
- 2
Pickle onions
Place thinly sliced red onion in a heatproof jar or bowl. Pour the warm brine over the onions, pressing to submerge. Let sit at room temperature for at least 20 minutes. For best flavor, refrigerate 1 hour. Drain before assembly; reserve a tablespoon of pickling liquid for the vinaigrette if desired.
Citrus Vinaigrette
- 3
Emulsify dressing
In a small bowl or mason jar, combine lemon juice, orange juice, minced shallot, Dijon mustard, honey, and 1/2 tsp salt. Whisk briefly, then slowly stream in the olive oil while whisking to emulsify (or add all ingredients to a jar, secure lid and shake vigorously). Taste and adjust salt and pepper.
- 4
Optional brightening
If you reserved a tablespoon of pickling liquid, whisk it into the vinaigrette for a subtle tangy note. Set dressing aside at room temperature until ready to dress salad.
Salad Assembly
- 5
Prep produce
Wash and thoroughly dry the baby spinach. Halve the cherry tomatoes. Crumble the goat cheese into small pieces. Coarsely chop the pistachios if not pre-chopped. Fluff smoked salmon slices into bite-size pieces if needed.
- 6
Combine salad
In a large bowl, add the baby spinach, halved cherry tomatoes, and about 3/4 cup of the pickled red onion (reserve remaining for garnish or another use). Toss gently to combine.
- 7
Dress salad
Drizzle about 3 tablespoons of the citrus vinaigrette over the salad (reserve remaining vinaigrette). Toss gently but thoroughly to coat the leaves evenly. Add more dressing a tablespoon at a time if needed — you want light, even coating, not soggy greens.
- 8
Top and finish
Transfer dressed greens to a serving platter or divide among 4 plates. Arrange smoked salmon pieces evenly over the top. Scatter crumbled goat cheese, chopped pistachios and remaining pickled red onion. Finish with a few fresh dill sprigs and a light grind of black pepper. If desired, drizzle any remaining vinaigrette over individual plates.