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Smoked Salmon Salad




Difficulty:Easy
Prep Time:45 Minutes
Cook Time:40 Minutes
Serves:4

Nutritional Information

This recipe is full of citrus, mint and capers and is light and refreshing.

Ingredients

  • 2 large oranges
  • 1/4 cup extra virgin olive oil
  • 1/2 cup chopped parsley
  • 2 scallions, finely sliced
  • 3 tablespoons chopped mint leaves
  • 2 tablespoons capers, rinsed, drained and coarsely chopped
  • 2 tablespoons orange zest
  • 1 teaspoon crushed red pepper flakes
  • 2 ounce buttermilk
  • 2 ounces goat cheese
  • kosher salt and freshly ground black pepper
  • 16 ounces center cut salmon fillets, skinned
  • basic brine, see recipe
  • pear wood, for smoking
  • 4 ounces spring mix

Directions

  • 1. For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, parsley, scallions, mint, capers, orange zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. In a separate bowl combine the buttermilk and goat cheese until blended well. Add them to the orange mixture. Set aside.
  • 2. For the salmon: Brine the fish for 45 minutes. Remove from the brine and pat dry. Season to taste with salt and pepper. Preheat EGG to 225º using indirect heat. Smoke for about 30 minutes, or until flaky. Let rest for 10 minutes.
  • 3. Toss the salsa verde with the salad and serve on top of the salmon or serve on the side as an accompaniment.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828