Smoked Salmon Salad

Stav Kogan

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Servings: 4 servings

Calories: 149

2 cups (1.5 oz / 42g) fresh arugula salad leaves
2 oz (56g) smoked salmon
4 large olives (0.5 oz / 14g)
1 tsp (0.1 oz / 2.8g) pink peppercorns, lightly crushed
1 slice (0.5 oz / 14g) fresh lemon
Source the Best Salmon: Because the fish is the star of the show, opt for high-quality, sustainably sourced cold-smoked salmon (like wild-caught Alaskan Sockeye). It provides a firmer texture and a richer, less greasy mouthfeel.
Crush Peppercorns to Order: Do not buy pre-crushed peppercorns. Lightly crush whole pink peppercorns using a mortar and pestle—or the flat side of a chef's knife—right before garnishing. This releases their sweet, fruity essential oils immediately onto the fish.
Temperature Matters: Serve your smoked salmon slightly chilled, but not ice-cold straight from the back of the fridge. Letting it sit at room temperature for just 3 to 5 minutes before plating allows the natural oils to soften, unlocking deeper flavor profiles.

Follow these simple steps for a perfect plate every time:
Place the 4 large olives (0. 5 oz / 14g) and 2 cups (1. 5 oz / 42g) of fresh arugula leaves into a large plate or shallow bowl to create your base.
Arrange the 2 oz (56g) of smoked salmon elegantly over the bed of arugula.
Sprinkle the top of the smoked salmon with 1 tsp (0. 1 oz / 2. 8g) of lightly crushed pink peppercorns for a pop of color and mild heat.
Garnish your beautiful smoked salmon salad with 1 slice (0. 5 oz / 14g) of fresh lemon, serve immediately, and enjoy!
Hold the Acid: While that lemon wedge looks beautiful as a garnish, wait to squeeze the juice over your greens until the exact moment you are ready to eat. Lemon juice will quickly break down delicate arugula leaves, turning them soggy if dressed too early.

Calories: 149kcalCarbohydrates: 4gProtein: 11gFat: 5.2g

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