Smoked salmon salad well-suited to any meal

  • By J.M. Hirsch Associated Press
  • Thursday, May 1, 2014 6:12pm
  • Life

How many breakfasts in bed does it take for a mom to get sick of breakfast in bed on Mother’s Day?

Rather than test the theory, I decided to go in a different direction this year. I wanted to create a light, yet still filling dish that would work well no matter what time of day it was served — brunch, lunch or dinner. And I wanted it to play nicely with whatever else was served.

The solution was deliciously easy — a salad of shaved fresh fennel and red onion tossed with a light dressing spiked with dill, whole-grain mustard and just a pinch of sugar. And heaped on top? Roasted new potatoes and a mound of thinly sliced smoked salmon dressed with lemon juice, olive oil and black pepper.

Shaved fennel and smoked salmon salad

12 ounces new potatoes, quartered

4 tablespoons olive oil, divided

Salt and ground black pepper

1 large or 2 medium bulbs fennel, trimmed

1/2 small red onion

2 tablespoons rice vinegar

2 tablespoons whole-grain mustard

1/2 teaspoon sugar

8 ounces cold-smoked salmon

1 tablespoon lemon juice

Chopped fresh dill

Heat the oven to 425 F.

In a medium bowl, toss the potatoes with 1 tablespoon of the olive oil. Season lightly with salt and pepper. Transfer the potatoes to a baking sheet, then roast until tender and lightly browned, 15 to 20 minutes. Transfer the roasted potatoes to a plate and refrigerate just until no longer hot, about 10 minutes.

While the potatoes cook and cool, use a mandoline or food processor to shave the fennel as thinly as possible. Do the same with the onion. Set aside.

In a large bowl, whisk together the vinegar, 2 tablespoons of the remaining olive oil, the mustard, sugar and a hefty pinch each of salt and pepper. Add the shaved fennel and onion, then toss until well coated. Divide the mixture between 4 serving plates. Top with the cooled potatoes.

Divide the salmon into thin slices. In a medium bowl, drizzle the salmon with the remaining 1 tablespoon of olive and the lemon juice. Gently toss to coat, then season with pepper. Mound a quarter of the salmon over each salad, then sprinkle with fresh dill.

Servings: 4

Nutrition information per serving: 280 calories; 150 calories from fat (54 percent of total calories); 17 g fat (2.5 g saturated; 0 g trans fats); 15 mg cholesterol; 22 g carbohydrate; 3 g fiber; 2 g sugar; 13 g protein; 870 mg sodium.

More in Life

How to entice a wide range of winged friends to your yard

A Tulalip Bay couple shares how they encourage birds, bees and butterflies to visit their garden.

Beer of the Week: Hazy IPA, 4-Ways

Four Snohomish breweries decided to brew a single malt hazy IPA made with four different hops.

Defunct brewers collaborate on five all-star beers

The new brews will be pouring at SnoTown Brewing during the Washington Beer Open House on Feb. 24.

Stephen King’s ‘Revival’ focuses on faith, lost and found

There are also the side effects of using electricity in experiments on people and summoning demons.

Snohomish County booze-related events

Beer, wine, spirits: Where to grab a drink in Snohomish County

The “Hamilton” marquee at The Paramount in Seattle. (Andrea Brown / The Herald)
Seattle’s ‘Hamilton’ is everything it’s hyped to be and more

The blockbuster musical at The Paramount in Seattle runs through March 18.

Tiny book “Tonic” packed with with homeopathic remedies

Tanita de Ruijt’s recipes help support your body’s natural defences and heighten your state of mind.

How to roast Brussels sprouts to crispy goodness

Toss these compact cabbages with toss with homemade sweet and sour vinaigrette.

Ambiguity of ‘The Invisibility Cloak’ by Ge Fei is tantalizing

The story of a man offered to build an incredible sound system delves into odd turns and noir.

Most Read