A Salmon Salad For Summer
Wine & Food 06/20/13
Written By Holly Clark
Perfect for a light summer lunch, enjoy this delicious recipe that pairs savory Biltmore Smoked Salmon with fresh greens in a tangy citrus dressing. Try pairing it with a favorite white wine like our Sauvignon Blanc to make any meal a bit more special.
Arugula, Avocado, and Cucumber Salad With Smoked Salmon & Citrus Vinaigrette
Citrus Vinaigrette Ingredients
- 3/4 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lime juice
- 1 teaspoon grated orange and lime zests
- 1/2 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons rice wine vinegar
- 1/4 teaspoon salt
- 6 oz. Biltmore Smoked Salmon
- Arugula – Spring Lettuce Mix or other lettuce of choice
- Bean sprouts
- Grape tomatoes cut in halves
- Carrot shavings
Salad Vinaigrette: In a small saucepan, reduce (over high heat) the fresh orange juice, lime juice, and citrus zest to 1/4 cup. The mixture should be thick and syrupy. Pour mixture in medium bowl, add mustard, honey, and rice wine vinegar. Whisk to blend. Stir vigorously and slowly drizzle olive oil into the bowl as you whisk. Set vinaigrette aside as you prepare the salad.
Salad: Arrange 2 oz. of salmon on each of 4 chilled salad plates. In a large bowl combine lettuce, cucumber slices, avocado slices, bean sprouts, tomatoes, and carrots. Toss with vinaigrette and season with salt and pepper. Make sure all is well blended. Place salad over salmon. Serve immediately.