Smoked Salmon Salad with Apples and Horseradish Vinaigrette – Barebones Living
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Smoked Salmon Salad with Apples and Horseradish Vinaigrette

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Guest post by Ashley Rodriguez, Not Without Salt

This simple salad inspired by fall is both satisfying and nutritious. Bitter radicchio is tamed by the sweetness from the apples and the salmon is both perfectly tender and smoked. Fresh horseradish adds a pungent warmth that distinguishes this salad and makes it capable of impressing a crowd.

The All-in-One Cast Iron Grill is a perfect vehicle for simple smoking. Prepare your charcoal, then set in the bottom of the pan. For extra smokey flavor add green fruit wood such as apple or cherry directly over the charcoal. This method works for all meat and vegetables.



Smoked Salmon Salad with Apples and Horseradish Vinaigrette

Serves 4 as a side or 2 as a main dish

Ingredients

For the dressing:

  • 1 tablespoon dijon
  • 3 tablespoons white wine vinegar
  • 1 teaspoon honey
  • 1 tablespoon freshly grated horseradish (or prepared)
  • 1/3 cup olive oil
  • Sea salt
  • Smoked Salmon
  • 1 8-ounce salmon fillet
  • Sea salt


For the salad:

  • 1 small head radicchio
  • 1/2 cup chopped fresh dill
  • 1 apple, diced
  • 3 scallions, white and green parts sliced
  • 1/2 cup chopped fresh parsley
  • 1 teaspoon lemon zest

Method

For the dressing:

Whisk together the dijon, vinegar, honey and horseradish. Slowly drizzle in the olive oil while whisking. Set aside.

The dressing can be made up to three days in advance.


For the salmon:

Place 7-10 small to medium sized hot coals in the bottom of the cast iron oven pan set on the stand. Add a few thin hardwood branches or soaked wood chips for extra smoke flavor. Set the grill grate on top. Add salt to your salmon then set on top of the grill grate. Cover the pan then allow to smoke for 20 minutes. Check the salmon after 10 minutes as cook time may vary depending on the heat of your coals.


Remove the salmon from the grill then let rest while you prepare the salad. The salmon can be smoked and refrigerated for up to three days in advance.




For the salad:

In a large bowl add the radicchio, scallions, dill, apples and parsley. Add enough dressing to thoroughly coat the leaves then gently toss to combine.

Gently flake the salmon and add to the salad. Finish with lemon zest and salt if needed.

Serve straightaway.




Photos courtesy Ashley Rodriguez.

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