Salad: United States – Pacific Northwest (Washington) – Pacific Northwest Smoked Salmon Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

- 6 oz (170 g) mixed baby greens
- 8 oz (225 g) smoked salmon, thinly sliced (typically wild-caught Pacific Northwest salmon)
- 1 small English cucumber, thinly sliced (about 6 oz / 170 g)
- 1 cup (150 g) cherry or grape tomatoes, halved
- 1 small red onion, very thinly sliced (about 2 oz / 60 g)
- 2 tbsp (30 g) capers, drained
- 2 tbsp (8 g) fresh dill, roughly chopped
- 1/4 cup (30 g) radish, thinly sliced (optional, for crunch)
- 1/4 cup (30 g) toasted pepitas or sliced almonds (optional)
- Lemon wedges for serving
Dressing
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 1/2 tbsp (22 ml) fresh lemon juice (about 1/2 lemon)
- 1 tbsp (15 ml) white wine vinegar or apple cider vinegar
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) honey or maple syrup
- 1/4 tsp (1.5 g) sea salt, plus more to taste
- 1/8 tsp (0.5 g) freshly ground black pepper

Instructions

Short Description:
A light, bright salad of mixed local greens topped with thinly sliced Pacific Northwest smoked salmon, fresh dill, capers, and a lemon‑Dijon vinaigrette that complements the fish's smoke without overpowering it.

Regional Notes:
This Washington‑area version features locally smoked salmon—often wild‑caught—and emphasizes fresh dill and briny capers common in regional preparations. The salad uses simple, seasonal Pacific Northwest produce and a light vinaigrette to showcase the smoky salmon rather than burying it in heavy cream or sauces.

1. Make the dressing: Whisk together the olive oil, lemon juice, vinegar, Dijon mustard, honey (or maple), salt, and pepper in a small bowl or shake in a jar until emulsified. Taste and adjust lemon, salt, or honey as needed.
2. Prepare vegetables and herbs: Place the mixed baby greens in a large salad bowl. Add the cucumber slices, halved tomatoes, thinly sliced red onion, radish (if using), and chopped dill.
3. Toss lightly: Drizzle about two-thirds of the dressing over the greens and vegetables and toss gently to coat. Add more dressing only if needed—goal is a light coating so the salmon flavor remains central.
4. Arrange the salmon: Fan or flake the smoked salmon over the dressed greens in an even layer. Scatter the drained capers over the salmon and salad.
5. Add crunch and finishing touches: Sprinkle toasted pepitas or sliced almonds if using. Finish with a few extra sprigs of dill and a couple grinds of black pepper.
6. Serve: Offer lemon wedges and the remaining dressing on the side. Serve immediately at cool room temperature or slightly chilled so the smoked salmon flavor is at its best.