You would possibly mechanically affiliate smoked salmon with cream cheese and an every part bagel—particularly in case you’re a New Yorker. However there are a world of different scrumptious methods to benefit from the wholesome protein in case you’re ever on the lookout for but one more reason to purchase it. Want proof? Take a look at chef and Properly+Good Council member Candice Kumai’s tremendous simple smoked salmon salad recipe. It screams Saturday brunch, with solely of the trouble of a Tuesday night time dinner required.
Scrumptious Alaskan smoked salmon is lean, imply, and mega flavorful. It’s loaded with omega-3s, protein, and an arsenal of other health benefits. Its scrumptious smoky taste additionally makes it one of many excellent brunch meals, however it will possibly additionally get fairly dear. Fortunately, you possibly can take pleasure in it with out going bankrupt through the use of it as a strategic accent relatively than the primary point of interest of what you’re consuming. Right here, I prime it on a lightweight inexperienced salad fabricated from peppery rocket (aka arugula). Tying collectively the flavors is a caper-lemon dressing that provides the proper quantity of tanginess to the meal. It makes for an ideal full meal that looks like brunch, with out having to spend tons of time within the kitchen.
Smoked salmon and arugula salad
Yields four servings
For the caper-lemon dressing:
1/four cup caper brine (from the caper jar)
1 teaspoon oregano
2 tablespoons further virgin olive oil
1 tablespoon lemon juice
1/four teaspoon sea salt
half of teaspoon honey or maple syrup
For the salad:
four cups wild arugula
1/three cup capers
1 cup cannellini beans
1/four cup chèvre (goat cheese), crumbled
12 skinny slices wild Alaskan smoked salmon
1. Make the dressing: In a small bowl, whisk collectively the caper brine, oregano, olive oil, lemon juice, and sea salt. Add a contact of honey or maple syrup, if desired.
2. In a big bowl, mix the wild arugula, capers, and cannellini beans. Toss with the dressing. Prime with the chèvre and smoked salmon. Serve further dressing on the facet, if desired.
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