This Northwest Smoked Salmon Salad is a delicious bounty of Pacific NW flavors. There’s really nothing better than using fresh local ingredients that are in season.
I started by using fresh local smoked salmon from Josephson’s Smokehouse. Added crisp Washington apples, juicy blackberries, roasted hazelnuts, creamy Oregon blue cheese and avocado. Placed it all on a bed of field greens (spring mix) and drizzled on some homemade vinaigrette.
Pair this yummy salad with warm crusty bread from your local bakery and a nice Oregon Pinot Noir. Because, what grows together goes together.
This salad is not only tasty, it’s also full of healthy nutrients, resulting in more sustained energy. It’s also Keto friendly. Containing only 17 net carbs, healthy eating just got easier and tastier!
If you are not a fan of salmon simply swap it out for some Lemon Rosemary Grilled Chicken or rotisserie chicken from your local grocery store deli.
How to make Northwest Smoked Salmon Salad:
- This recipe is designed to make four entree sized salads
- Place equal amounts of spring mix into four salad bowls
- Decoratively disperse equal amounts of the remaining ingredients into each of the four bowls
- Drizzle with the homemade vinaigrette and enjoy!
Tips for making smoked salmon salad:
- Be sure to use good quality ingredients for maximum flavor
- Wild NW or Alaskan smoked salmon are much healthier than farm raised and sustainable
- Use haas avocados. They are creamier and more flavorful than other varieties
- For the dressing, use a good quality extra virgin olive oil. It’s fruitier and more flavorful.
- Try an olive oil tasting. You get to taste the different nuances of different varieties. It’s like a wine tasting but with bread and buttery olive oil. It’s definitely worth checking out.
Other tasty salmon recipes to try:
- Pan Bagnat (Provencal Picnic Sandwich)
- Spice Rubbed Roasted Salmon With Pear And Arugula Salad
- Orange Teriyaki Glazed Salmon
More delicious salad recipes:
- Japanese Cabbage Salad with Chicken, Edamame and Wasabi Soy Almonds
- Green Salad with Roasted Beets, Orange and Avocado
- Pasta Salad with Roasted Cauliflower, Chickpeas and Creamy Roasted Garlic Tahini Dressing
- Pasta Salad With Strawberries, Gouda and Fresh Basil
Wine suggestions:
- Oregon Pinot Noir
- Rose of Pinot Noir
- Viognier
- Sauvignon Blanc
- Unoaked Chardonnay
- Sparkling Wine like Prosecco
Enjoy!
Ingredients
For the salad
- 5 ounces spring mix salad 5 ounce package
- 12 ounces smoked salmon (hot smoked) broken into chunks
- 8 ounces blackberries washed and patted dry
- 2 haas avocados diced
- 1 apple diced
- 1/2 cup toasted hazelnuts rough chopped
- 1/4 cup blue cheese crumbles
For the dressing
- 1/4 cup white balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon minced shallot
- 1/2 tablespoon whole grain mustard
- 1/2 tablespoon honey
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
For the salad
- This recipe is designed to make four entree sized salads
- Place equal amounts of spring mix into four salad bowls
- Decoratively disperse equal amounts of the remaining ingredients into each of the four bowls
- Drizzle with the homemade vinaigrette and enjoy
For the dressing
- Place all of the dressing ingredients into a bowl and whisk together until well combined.
Nutrition
4 Comments
Chef Mimi
June 16, 2022 at 4:42 pmThis salad is so pretty! I’m assuming that’s not lox, but hot-smoked salmon? I bet that’s is so good with those other ingredients.
angela@mealstreetkitchen
June 16, 2022 at 6:02 pmYes, it is hot smoked salmon. It is really delicious!
Ronit Penso Tasty Eats
June 16, 2022 at 9:35 amGreat combination. Looks so pretty. 🙂
angela@mealstreetkitchen
June 16, 2022 at 3:43 pmThank you!