Simple Smoked Salmon Salad

Votes: 1

Time: 1 hour 45 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 401, total fat 26 G., saturated fats 5 G., proteins 28 G., carbohydrates 14 G., fiber 2 G., cholesterol 70 mg, sodium 434 mg, sugar 9 G.

This easy salad is made with Sunny Anderson's homemade smoked salmon. You don't need a smoker for this recipe; all you need is an oven or grill, liquid smoke, and a spice mix. The fish turns out deliciously flavorful, spicy, and juicy. Crumble it and toss it with salad greens in a lemony dressing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Salmon

1 half salmon (about 1 kg)
1 tbsp liquid smoke
3 tbsp. l. olive oil

Spice mix

1/4 cup + 1 tbsp sugar
1/4 cup sweet paprika
2 tbsp onion powder
2 tbsp garlic powder
1 teaspoon chili pepper flakes
1 teaspoon coarse salt
0.5 tsp freshly ground black pepper

Simple salad

20 g of spring salad greens
1/4 cup thinly sliced red onion
1 teaspoon freshly squeezed lemon juice
2 tbsp. l. olive oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: salmon, liquid smoke, salad mix, red onion, lemon juice, garlic powder, red pepper flakes

Cooking the dish according to the recipe:

Salmon:

Pat the fish dry with paper towels. Place skin-side down on a sheet of foil sprayed with cooking spray, on a baking sheet or cedar board soaked in water for 1-2 hours. Using a zig-zag motion, spray the salmon with liquid smoke and rub it in. Let it rest for 5 minutes. Season with salt.
Dry marinade:

In a medium bowl, combine the sugar, paprika, onion powder, garlic powder, chili flakes, salt, and black pepper. Gently sprinkle the spice mixture over the entire top side of the fish, rubbing it evenly into the flesh. Let sit at room temperature for 1 hour.

Preheat oven or grill to 300°F (150°C). Drizzle the fish with olive oil. Place the salmon on foil (or a cutting board) directly on the grill or in the oven. Bake until medium-rare, 20-25 minutes, depending on the size of the fish.
Light salad:

In a large bowl, combine the lettuce leaves, onion, and lemon juice. Season lightly with salt and pepper. Let sit for a few minutes, then drizzle with olive oil and toss again. Remove the salmon skin and sprinkle the flesh over the salad.