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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.

4

Servings

Tip

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

15 minutes

Ingredients

  • ¼

    cup lemon juice (about 1 lemon)

  • 2

    tablespoons whole-grain mustard

Directions

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Reviews
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.