Salmon, Arugula, and Avocado Salad with Lemon Vinaigrette

Proof that salads can be sexy.

Serving Size: 4

Salmon, Arugula and Avocado Salad with Lemon Vinaigrette / Katie Workman / themom100.com
Adding avocado and chunks of flaky cooked salmon to a salad always feels like the height of luxury to me…at least as far as salad luxury goes.  Lobster all doesn’t suck.  Actually in thinking about this, draping a few pieces of smoked salmon over the salad would also be pretty fantastic.  Though I think my kids would not be as delighted as me – they like to see their smoked salmon on a bagel, and not elsewhere all that much.

Wondering if the whole jalapeno is going to blow the roof off this salad?  The heat in a hot pepper resides in the seeds and the veins, so if you are diligent about removing those, the jalapenos will only have a very light heat.  Still not sold on using all of it?  Use half, it’s very much ok.

Salmon, Arugula, and Avocado Salad with Lemon Vinaigrette

Print

  • 1 jalapeno
  • 1 pound salmon fillet
  • 2 tablespoons softened butter
  • Kosher or coarse salt and freshly ground pepper to taste
  • 6 cups baby arugula
  • 1 avocado
  • ½ cup halved pitted kalamata olives

Lemon Vinaigrette:

  • 2 tablespoons lemon juice
  • 1 tablespoon rice vinegar
  • 3 tablespoons olive oil
  • Kosher or coarse salt and freshly ground pepper to taste
  • 1 large shallot, thinly sliced

1. If you have the time and inclination, roast the jalapeno, for another layer of flavor (see Note). Otherwise, seed and mince it.

2. Preheat the oven to 350°F. Line a baking sheet with aluminum foil, and spray it with nonstick spray. Place the salmon the baking sheet and spread the butter over the top. Season with salt and pepper. Bake for about 12 to 15 minutes, until just cooked through. Let cool on the baking sheet.

3. Place the arugula in a large serving bowl. Peel and dice the avocado. Add the avocado and olives to the bowl. In a small container, combine the lemon juice, rice vinegar, olive oil, salt and pepper, shallots and jalapenos. Shake to blend, pour most of the dressing on the salad, and toss to combine. Flake the salmon into bit sized chunks and distribute them over the salad. Drizzle the remaining dressing over the salmon, give it a light final toss, and serve.

Note:

To roast jalapenos, preheat the oven to 350°F, toss the jalapenos to coat with olive oil, sprinkle with salt, spread on a rimmed baking sheet and roast them for about 1 1/2 hours until wrinkly and slight collapsed. Turn off the oven and just let them continue to soften as the oven cools. Seed and chop and use in recipes like this one.

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