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Cold-smoked salmon needs no cooking at all, which makes this one of the fastest genuinely high-protein salads to put together - just arrange, dress, and eat. Capers and red onion bring the same sharp, briny contrast they would on a bagel, but here they're doing that work against peppery arugula instead of cream cheese.
Prep Time
10 min
Per serving
260kcal
Calories
22g
Protein
Cook Time
0 min
Servings
2 people
Difficulty
easy
6g
Carbs
17g
Fat
2g
Fiber
3g
Sugar
Follow step-by-step with voice guidance.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and a pinch of salt and pepper to make the dressing.
Arrange the arugula in a large bowl or divide between two serving bowls.
Top with the smoked salmon, torn into large pieces, along with the sliced cucumber, halved cherry tomatoes, and thinly sliced red onion.
Scatter the capers over the top.
Drizzle with the lemon dressing just before serving.
Finish with a few dill sprigs and a crack of fresh black pepper.
Tear, Don't Cut, the Salmon: Tearing smoked salmon into rustic pieces by hand gives a more appealing texture and presentation than slicing it neatly with a knife. Slice the Onion Paper-Thin: Very thin slices of red onion add sharpness without overwhelming the delicate salmon - a mandoline or sharp knife works well here. Dress Right Before Serving: Arugula wilts quickly once dressed, so hold off on adding the dressing until you're ready to eat.
Yes, commercially packaged smoked salmon is cured and smoked in a way that makes it safe to eat cold, straight from the package, as long as it's stored properly and used before its expiration date.
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