Print

Smoked Salmon Salad with Caper Vinaigrette Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 11 reviews

A refreshing and elegant Smoked Salmon Salad featuring tender baby spinach, crunchy walnuts, and tender smoked salmon, all tossed in a tangy and flavorful caper vinaigrette. This light and healthy salad is perfect for a quick lunch or a sophisticated starter.

Ingredients

Salad

  • 5 cups baby spinach leaves
  • 1/3 cup chopped walnuts
  • 4 ounces smoked salmon
  • Fresh cracked black pepper, to taste

Caper Vinaigrette

  • 6 tablespoons olive oil
  • 2 tablespoons white vinegar
  • 1 clove garlic, minced
  • 1 tablespoon minced shallots
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon nonpareil capers, rinsed
  • Fresh cracked pepper and kosher salt, to taste

Instructions

  1. Prepare the Caper Vinaigrette: In a bowl, combine olive oil, white vinegar, minced garlic, minced shallots, Dijon mustard, rinsed capers, and a pinch of kosher salt and fresh cracked pepper. Whisk the ingredients together thoroughly and let the vinaigrette sit at room temperature for 30 minutes to allow the flavors to meld. Before using, whisk the dressing once more and adjust the seasoning with additional salt and pepper if needed.
  2. Flake the Salmon: Use a fork to gently flake the smoked salmon into bite-sized pieces, ensuring even texture throughout the salad.
  3. Assemble the Salad: In a large salad bowl, combine the baby spinach leaves, chopped walnuts, and flaked smoked salmon. Drizzle a few tablespoons of the caper vinaigrette over the salad ingredients.
  4. Toss and Serve: Toss the salad gently to evenly coat with the vinaigrette. Add more dressing if desired for extra flavor. Finally, sprinkle fresh cracked black pepper over the top, and serve immediately for best freshness and taste.

Notes

  • Rinsing the capers helps to reduce excess salt and bitterness in the vinaigrette.
  • For added texture and flavor, you can toast the walnuts lightly before adding to the salad.
  • This salad is best enjoyed fresh; however, you can refrigerate the dressing separately for up to 3 days.
  • Use fresh baby spinach leaves for the best tenderness and flavor.
  • Adjust the amount of vinaigrette depending on your taste preference.

Find it online: https://recipeplenty.com/smoked-salmon-salad-with-caper-vinaigrette-recipe/