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Easily elevate the everyday Salmon by combining contrasting ingredients
Milk Street Bowtie Hot Smoked Salmon Salad with Arugula, Avocado, and Pumpkin Seeds

Hot Smoked Salmon Salad with Arugula, Avocado, and Pumpkin Seeds

15 minutes

Free

For this fast weeknight meal, Nigella Lawson uses poached salmon and watercress. We preferred the convenience of hot-smoked salmon and widely available baby arugula. Unlike cold-smoked salmon, hot-smoked has texture similar to cooked salmon, but with an intensely smoky flavor with sweet, salty overtones.

1/4 cup lemon juice (about 1 lemon)
2 tablespoons whole-grain mustard
1 tablespoon honey
Kosher salt and ground black pepper
6 tablespoons extra-virgin olive oil
8 ounces hot-smoked salmon, plain or black pepper, skin removed
1/2 cup toasted, salted pepitas, coarsely chopped
2 avocados
10 ounces baby arugula or stemmed watercress (about 10 cups)
Ingredients
  • ¼

    cup lemon juice (about 1 lemon)

  • 2

    tablespoons whole-grain mustard

  • 1

    tablespoon honey

  • Kosher salt and ground black pepper

  • 6

    tablespoons extra-virgin olive oil

  • 8

    ounces hot-smoked salmon, plain or black pepper, skin removed

  • ½

    cup toasted, salted pepitas, coarsely chopped

  • 2

    avocados

  • 10

    ounces baby arugula or stemmed watercress (about 10 cups)

Salmon Salad Thumbnail

TUESDAY NIGHTS AT MILK STREET

How to easily elevate everyday salmon

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Hot Smoked Salmon Salad with Arugula, Avocado, and Pumpkin Seeds

Get Ready to Cook

4

Servings

15 minutes

Tip

Don’t assemble the salad until just before serving. Otherwise, the avocado will brown and the greens will begin to wilt.

Ingredients
  • ¼

    cup lemon juice (about 1 lemon)

  • 2

    tablespoons whole-grain mustard

  • 1

    tablespoon honey

  • Kosher salt and ground black pepper

  • 6

    tablespoons extra-virgin olive oil

  • 8

    ounces hot-smoked salmon, plain or black pepper, skin removed

  • ½

    cup toasted, salted pepitas, coarsely chopped

  • 2

    avocados

  • 10

    ounces baby arugula or stemmed watercress (about 10 cups)

Salmon Salad Thumbnail

TUESDAY NIGHTS AT MILK STREET

How to easily elevate everyday salmon

Step 1 of 4

Whisk the dressing

¼
cup lemon juice (about 1 lemon)
2
tablespoons whole-grain mustard
1
tablespoon honey
½
teaspoon kosher salt
½
teaspoon ground black pepper
6
tablespoons extra-virgin olive oil

In a large bowl, whisk together the lemon juice, mustard, honey, and ½ teaspoon each salt and pepper. Whisking constantly, add the oil in a stream until emulsified.

Step 2 of 4

Flake the salmon

8
ounces hot-smoked salmon, plain or black pepper, skin removed
¼
cup toasted, salted pepitas, coarsely chopped

Into another large bowl, flake the salmon into large chunks. Add half of the chopped pepitas and 2 tablespoons of the dressing. Toss lightly.

Step 3 of 4

Combine the avocados and salmon

2
avocados

Halve the avocado lengthwise and discard the pit. Using a paring knife, cut the flesh into ½-inch pieces while still in the skin. Scoop the avocado chunks into the bowl with the salmon. Stir gently to combine. Taste, then season with salt and pepper.

Step 4 of 4

Toss and serve

10
ounces baby arugula or stemmed watercress (about 10 cups)
¼
cup toasted, salted pepitas, coarsely chopped

Add the greens to the bowl with the remaining dressing and toss. Transfer the arugula to a serving dish and top with the salmon mixture and remaining pumpkin seeds.

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Done!

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