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

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

By Elizabeth GermainFebruary 1, 2017

  • Makes
    4 servings
  • Cook Time
    15 minutes
  • Rating

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.

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)

Step 1

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

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

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

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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