SMOKED SALMON SALAD
This easy smoked salmon salad features a delicious combination of ingredients. A light and fresh spring meal!
Mediterranean or baby rocket provides the base to this salad, which is topped with avocado, cucumber and salmon.
Pan fried asparagus adds some extra greens on the side, while a lemon vinaigrette adds the perfect amount of “tang”.
For a bit of indulgence, parmesan puff pastry croutons are a simple and fun alternative to regular croutons. If you’re feeling really fancy, serve the salad with a glass of sparkling wine – it will go down a treat!
Salmon ‘unenthusiasts’ can find plenty of alternative suggestions in the recipe notes 😊
SMOKED SALMON SALAD
This easy smoked salmon salad features a delicious combination of ingredients. Salmon, avocado and asparagus are topped with parmesan puff pastry croutons. Perfect with a glass of sparkling wine!
Ingredients
PASTRY CROUTONS
- 1 sheet frozen puff pastry, defrosted (150g)
- 1 Tbsp milk
- 1/4 cup finely grated parmesan (23g)
SALAD
- 70 g Mediterranean or baby rocket (2.5oz)
- 1 Lebanese cucumber (or 1/2 telegraph cucumber)
- 1 avocado
- 200 g smoked salmon slices or pieces (7oz)
- 2 Tbsp olive oil
- 1 1/2 Tbsp lemon juice
- 1 tsp caster sugar
- 1 tsp wholegrain mustard
- 1/4 cup finely grated parmesan (23g)
ASPARAGUS
- 1 bunch asparagus (250g/8.8oz)
- 1/2 Tbsp olive oil
Instructions
MAKE PASTRY CROUTONS
Preheat oven to 180ºC (360ºF) fan bake and line a large oven tray with baking paper. Brush pastry sheet with milk and cut into approximately 2cm / 0.8in squares. Arrange on prepared tray, sprinkle with parmesan and season with a little black pepper. Bake for 10 minutes, or until puffed and golden brown.
PREPARE SALAD
Meanwhile, divide rocket between individual serving plates. Dice cucumber and avocado and arrange on top of rocket. Add salmon.
Place oil, lemon juice, sugar and mustard in a small jar and shake to combine. Season to taste with salt and pepper.
COOK ASPARAGUS
Trim woody ends off asparagus. Heat oil in a large frying pan on medium-high. Cook asparagus until tender (3-4 minutes). Season with a little salt and pepper and place on plates with salad.
SERVE
Drizzle salad and asparagus with dressing and sprinkle with parmesan. Top with croutons. Cut any remaining lemon into wedges and serve with salads.
Recipe Notes
WINE MATCH: Sparkling wine will go down a treat!
GLUTEN-FREE OPTION: Use gluten-free pastry or swap for gluten-free bread (in this case, replace milk with olive oil) - cooking time may be slightly less for bread.
INGREDIENT SWAPS / NOTES: You could use hot smoked salmon if you prefer. Good alternatives to salmon: cooked garlic prawns, pan fried chorizo, smoked chicken or hot roast chicken. You could use beans instead of asparagus, or omit asparagus and double the quantity of rocket. Feta cheese also makes a delicious addition to this meal!
STORING AND REHEATING: Refrigerate individual portions of salad. Store asparagus separately and warm in the microwave, frying pan or oven. Croutons can be kept at room temperature and are best reheated in the oven.
2 Comments
YUM YUM YUM, a million times YUM!!!! Those quick puff pastry croutons are sssoooo good and so fast and simple, I am going to be putting them on everything! This gave me exactly the spring time vibes I was feeling and used inseason asparagus perfectly! I want to make this again with hot smoked salmon, I think it would be bomb! Thanks for another stupendous recipe, Josie.
Thanks Jaime! 😍 so stoked to hear you enjoyed this meal. I’ve been thinking about some other variations I can try for these croutons, they make a nice change from regular bread croutons!