These past few days I haven’t been in the mood to make elaborate main course dishes and instead am looking for these quick fixes which are not only quick but delicious and healthy! My mantra has been to just avoid a lot of cooking and dishes and to use one main ingredient for each dish and pair it with something that complements it, but doesn’t overwhelm it. One such dish that I whipped up was the smoked salmon salad.
I have been doing a lot of shopping for all kinds of fruits and vegetables at our local Costco. Last weekend I found this wild Alaskan smoked sockeye salmon, rich in Omega 3’s and deep red in color. I haven’t had a lot of smoked salmon, but I couldnt resist the urge to pick this one up. I searched the internet for all kinds of recipes and decided to make this quick salad with the ingredients I had on hand. The dressing and pickled onions for this recipe come from a potato salad I saw on this website called smittenkitchen.com. The whole grain mustard teams really well with the flaky fish and lends it that deep rich flavor. The corn and grape tomatoes contrast the sharp taste of the mustard.
For the salad:
4-5 oz of smoked salmon
2 small fingerling or red potatoes – boiled. I had some leftover, so I used that since I didn’t need much.
6-7 grape tomatoes
1 whole corn
half a English cucumber
half an apple (optional)
2 cups of spring greens
For the pickled onions:
quarter of a red onion – thinly sliced. Spring onion will also do.
1/4 cup red wine vinegar
1/4 cup water
2 tsp salt
1 1/2 tsp sugar
For the dressing:
1 tbsp whole grain mustard
1 tsp prepared horseradish
1 tsp Dijon mustard. I used the spicy one.
1/4 cup olive oil. More if you like it.
salt and pepper
Whisk together the red wine vinegar, water, salt, and sugar until the salt and sugar dissolves completely. Add the thinly sliced red onion to it and cover the mix and place it in the refrigerator till ready to use.
Prepare the corn by either grilling it or roasting it on an open flame. If you are using canned corn, leave it that way. Cut the potatoes and the grape tomatoes into small pieces. Cut the salmon into pieces as well. Thinly slice the cucumber and apple.
Add the corn, potatoes, tomatoes, apple, cucumber, and salmon pieces in a bowl and mix well. Mix the dressing ingredients together in another bowl and add to the salmon mixture. Add the pickled onions and toss everything together. Adjust the seasoning and serve it on a bed of spring greens. Enjoy!
You can definitely play with the ingredients. Steamed asparagus, strawberries, carrots, beets, radish, anything will work.