Hot-Smoked Salmon Salad with Arugula, Avocado and Pumpkin Seeds

Hot-Smoked Salmon Salad with Arugula, Avocado and Pumpkin Seeds

15 minutes

4 Servings

For this fast weeknight meal, Nigella Lawson uses poached salmon and watercress. We preferred the convenience of hot-smoked salmon and widely available baby arugula. Unlike cold-smoked salmon, hot-smoked has texture similar to cooked salmon, but with an intensely smoky flavor with sweet, salty overtones.

Ingredients

  • ¼

    cup lemon juice (about 1 lemon)

  • 2

    tablespoons whole-grain mustard

  • 1

    tablespoon honey

  • Kosher salt and ground black pepper

  • 6

    tablespoons extra-virgin olive oil

  • 6

    ounces hot-smoked salmon, plain or black pepper, skin removed

  • ½

    cup toasted, salted pepitas, coarsely chopped

  • 2

    avocados

  • 10

    ounces baby arugula or stemmed watercress (about 10 cups)

Hot-Smoked Salmon Salad with Arugula, Avocado and Pumpkin Seeds

Get Ready to Cook

4

Servings

15 minutes

Tip

Don’t assemble the salad until just before serving. Otherwise, the avocado will brown and the greens will begin to wilt

Ingredients

  • ¼

    cup lemon juice (about 1 lemon)

  • 2

    tablespoons whole-grain mustard

  • 1

    tablespoon honey

  • Kosher salt and ground black pepper

  • 6

    tablespoons extra-virgin olive oil

  • 6

    ounces hot-smoked salmon, plain or black pepper, skin removed

  • ½

    cup toasted, salted pepitas, coarsely chopped

  • 2

    avocados

  • 10

    ounces baby arugula or stemmed watercress (about 10 cups)

Step 1 of 4

Whisk the dressing

¼
cup lemon juice (about 1 lemon)
2
tablespoons whole-grain mustard
1
tablespoon honey
½
teaspoon kosher salt
½
teaspoon ground black pepper
6
tablespoons extra-virgin olive oil

In a large bowl, whisk together the lemon juice, mustard, honey, and ½ teaspoon each salt and pepper. Whisking constantly, add the oil in a stream until emulsified.

Step 2 of 4

Flake the salmon

8
ounces hot-smoked salmon, plain or black pepper, skin removed
¼
cup toasted, salted pepitas, coarsely chopped

Into another large bowl, flake the salmon into large chunks. Add half of the chopped pepitas and 2 tablespoons of the dressing. Toss lightly.

Step 3 of 4

Scoop the avocado and combine

2
avocados

Halve the avocado lengthwise and discard the pit. Using a paring knife, cut the flesh into ½-inch pieces while still in the skin. Scoop the avocado chunks into the bowl with the salmon. Stir gently to combine. Taste, then season with salt and pepper.

Step 4 of 4

Add the greens and serve

10
ounces baby arugula or stemmed watercress (about 10 cups)
¼
cup toasted, salted pepitas, coarsely chopped

Add the greens to the bowl with the remaining dressing and toss. Transfer the arugula to a serving dish and top with the salmon mixture and remaining pepitas.

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Done!

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