Herbed Smoked Salmon Salad with Watercress
Serve this creamy salmon salad atop a bed of greens with sliced cucumber and tomatoes on the side.
Ingredients:
1 package smoked salmon (about 8 ounces), flaked
4 cups watercress, trimmed, washed and patted dry with a paper towel
½ cup crème fraîche
3 tablespoons chopped celery
3 tablespoons capers, drained and rinsed
¼ cup chopped tender herbs, such as chives, oregano and parsley
1 clove garlic, pressed
¼ cup olive oil
Sea salt and fresh ground pepper
Method:
1. In a small bowl, combine crème fraîche with garlic and olive oil and whisk to combine. Season generously with salt and pepper.
2. In another mixing bowl, combine smoked salmon, capers, celery and herbs. Toss with crème fraîche dressing.
3. Serve smoked salmon salad over a bed of watercress, with sliced tomatoes and cucumbers alongside.
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Smoked Salmon Salad with Shaved Fennel
Tossed with our mustard vinaigrette, this salad beautifully balances tender smoked salmon with shaved fennel.
Ingredients:
4 cups mixed summer greens
6-8 ounces smoked salmon
1 tablespoon French tarragon, finely chopped
F&L mustard vinaigrette
2 bulbs fennel, sliced very thin
1 teaspoon finely grated lemon zest
2 teaspoon fresh squeezed lemon juice
2 teaspoons olive oil
Sea salt and fresh ground pepper
Method:
1. Toss fennel, lemon zest, and lemon juice together in a medium-sized bowl. Season with salt and pepper to taste.
2. In a small bowl, combine the French tarragon with about 1 cup of F&L mustard vinaigrette; whisk to combine and set aside.
3. In a large serving bowl, combine the summer greens with the smoked salmon and then toss with the mustard-tarragon vinaigrette. Top with the fennel-lemon mixture; season to taste to with additional salt and pepper and serve.
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Smoked Salmon Salad with Crème Fraîche & Arugula
Serve this creamy salmon salad atop a bed of greens with sliced cucumber and heirloom tomatoes on the side.
Ingredients:
1 package smoked salmon (about 8 ounces), flaked
4 cups arugula, washed and patted dry with a paper towel
½ cup crème fraîche
3 tablespoons chopped celery
3 tablespoons capers, drained and rinsed
1 clove garlic, pressed
¼ cup olive oil
Sea salt and fresh ground pepper
Method:
1. In a small bowl, combine crème fraîche with garlic and olive oil and whisk to combine. Season generously with salt and pepper.
2. In another mixing bowl, combine smoked salmon, capers and celery. Toss with crème fraîche dressing.
3. Serve smoked salmon salad over a bed of arugula, with sliced heirloom tomatoes and cucumbers alongside.
Tip: Drizzle tomatoes and cucumbers lightly with olive oil and fresh lemon juice, and sprinkle with sea salt and fresh ground pepper.
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Smoked Salmon Salad with Spring Greens & Preserved Lemon Vinaigrette
Tossed with a Meyer lemon vinaigrette, this salad exudes the light, refreshing flavors of the season.
Ingredients:
1 smoked salmon fillet, chopped into bite-size pieces
4 cups mixed greens, such as Mesclun and spinach greens
Preserved lemon vinaigrette (see recipe)
2 tablespoons freshly-chopped parsley
Olive oil
Sea salt and fresh ground pepper
Chopped tender herbs, such as chives, lovage and French tarragon
Method:
1. On a large serving platter, arrange the salad greens, then top with the smoked salmon and parsley.
2. Toss with desired amount of dressing, then taste for seasoning and add sea salt and pepper as needed. Garnish with freshly-chopped tender herbs of your choosing.
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Pasta Salad with Smoked Salmon & Summer Greens
Tossed with a fresh lemon-dill vinaigrette, this pasta salad exudes the light, refreshing flavors of the season.
Ingredients:
1 pound Lagana Foods campanelle pasta
1 package Loki Fish Company smoked salmon, flaked into bite-size pieces
4 cups mixed summer greens, such as Mizuna and baby lettuces
Lemon-dill vinaigrette (see recipe)
2 tablespoons freshly-chopped parsley
2 teaspoons freshly-chopped mint
Olive oil
Sea salt and fresh ground pepper
Method:
1. Over medium-high heat, bring a large pot of generously salted water to a boil. Drop in pasta and cook until al dente, about 7 minutes. Drain and drizzle with a tablespoon of olive to avoid noodles sticking together. Let cool to room temperature, tossing occasionally.
2. Put pasta into a large mixing bowl, tossing with lemon-dill vinaigrette to coat, reserving about 2 tablespoons. Then add smoked salmon and parsley and gently toss.
3. On a large serving platter, arrange greens, then top with pasta salad and drizzle with remaining vinaigrette. Garnish with fresh mint.
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Smoked Salmon with Shaved Fennel
Seasoned with bright lemon and dill, this shaved fennel dish beautifully balances tender smoked salmon.
Ingredients:
2 bulbs baby fennel, sliced very thin
6-8 ounces smoked salmon
2 teaspoons dill, chopped
1 teaspoon finely grated lemon zest
2 teaspoon fresh squeezed lemon juice
2 teaspoons olive oil
Sea salt and fresh ground pepper
Method:
1. Toss fennel, dill, lemon zest, and lemon juice together in a medium-sized bowl. Season with salt and pepper to taste.
2. Lay smoked salmon out on a serving tray, and top with the fennel mixture. Finish by drizzling olive oil over the top.
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Lemon-Pepper Pasta with Smoked Salmon & Asparagus
Bright with the flavors of lemon and smoked salmon, this pasta is a light and lovely lunch dish!
Ingredients:
1 pound fresh lemon-pepper pasta
½ pound asparagus, ends snapped and sliced into ¼-inch pieces
2 tablespoons butter
2 garlic cloves, finely chopped
½ pound smoked salmon, broken into bite-sized pieces with a fork
¼ cup grated Grana-style cheese
3 tablespoons finely chopped mixed herbs, such as parsley, thyme and French tarragon
Zest of 1 lemon
Sea salt and freshly-ground pepper
Method:
1. Bring a large pot of heavily salted water to a boil over medium-high heat.
2. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the asparagus and cook until the stalks are barely tender (but not too soft or mushy), 2 to 3 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
3. Drop pasta into boiling water and cook until al dente. Drain well and transfer pasta to the skillet. Immediately toss pasta with the asparagus, and then top with the smoked salmon, Grana-style cheese, lemon zest and fresh herbs. Season generously with salt and pepper, if needed.
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Watercress Salad with F&L Honey-Orange Vinaigrette
This light and bright salad is the perfect summer side.
Ingredients:
8-10 cups watercress, trimmed
2 oranges, peeled and sectioned
1 avocado, pitted and sliced
¼ cup dried cranberries
F&L orange-honey vinaigrette
Sea salt and fresh ground pepper
Method:
1. In a large bowl, combine watercress, oranges, avocado and cranberries. Drizzle about ½ cup of the vinaigrette over the salad; toss to coat. Season to taste with salt, pepper and additional vinaigrette, as desired.
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Beefsteak Tomato Salad
Simple to make, but big on taste, this salad is all about the quality of the ingredients, so use the best you have.
Ingredients:
3 ripe beefsteak tomatoes
3 tablespoons red-wine vinegar
3 tablespoons high-quality olive oil
1 shallot, minced
2 teaspoons minced fresh herbs, such as parsley and marjoram
Sea salt and fresh ground pepper
Method:
1. In a small bowl, whisk together red-wine vinegar and olive oil; stir in shallot and herbs.
2. Core tomatoes; cut each into 8 wedges and place in a serving bowl. Drizzle with dressing, and season with salt and pepper. Serve immediately.
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Radicchio & Apple Salad with Garden-Herb Vinaigrette
Tart, crunchy and crisp, this salad celebrates the classic combination of apple and radicchio.
Ingredients:
1 head radicchio, cored and thinly sliced
2 fennel bulbs, peeled, cored and thinly sliced
1 large sweet-tart apple, cored and sliced
Garden-Herb vinaigrette (see recipe)
¼ toasted nuts, such as pecans or hazelnuts
Sea salt and fresh ground pepper
Method:
1. Combine apple slices, fennel and radicchio in a large bowl.
2. Pour about ¼ cup of the dressing over the salad and toss to combine.
3. Taste, and gradually add more dressing to your liking. Garnish with reserved fennel fronds and toasted nuts.
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