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

4 Servings

15 minutes

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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.




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

15 minutes


  • ¼

    cup lemon juice (about 1 lemon)

  • 2

    tablespoons whole-grain mustard


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Beth M.

We smoke a side of salmon for our normal crew just before Thanksgiving. Then came 2020...a side of salmon for 2 people was a little over kill but then if there are ways to manage the leftovers then go for it! This is the perfect dish. I ended up freezing portions of the salmon for future use. We thawed the first batch today which was 8 days after smoking. I think I froze it roughly 3 days ago. There was no diminished quality in the salmon. The recipe was perfect for this day (after work) and the leftover fish. I did "roast" the pepitas in a fying pan with a little olive oil so that the salt would adhere. They worked perfectly. I wouldn't change a thing. Great recipe

Jonathan M.

Made half the recipe for two of us. It was like spa day here in rainy northern CA. Well balanced, tasty, rich.