Pea Salad With Mint and Smoked Salmon

It’s a busy weekday and you need to make a quick lunch. Luckily, this smoked salmon salad with peas and mint only takes 15 minutes total to make. The peas, which can be fresh or frozen, act as the base. It pairs perfectly alongside refreshing greens like arugula and cucumber, and herbs like mint and dill. And then it all gets topped off with a hot-smoked salmon fillet. Can’t find any in stores? Quickly bake a fillet yourself and crumble or flake on top. Hit it with a drizzle of olive oil and lemon juice, and you’re good to go. For this smoked salmon salad, it’s all about ease.

What is hot-smoked salmon?

Hot-smoked or kippered salmon fillets are usually salt-cured in a liquid brine or with a dry salt rub. Generally, after 1-3 days of salt-curing, they are cooked at a low temperature over a piece of hardwood (ie. cedar, alder, fruitwood). This gives it a full, smoky flavour and makes it safe to eat right out of the package.

Is smoked salmon actually healthy?

Yes. Smoked salmon is not only low in saturated fats but also a great source of protein. Salmon in general is also a great source of omega-3 fatty acids, which help promote benefits across the brain, heart and eyes.

What goes well with smoked salmon?

Smoked salmon is endlessly versatile and can be featured in both light canapés and filling meals (like this one). Here are some of our favourite ways to enjoy it:

• Scout’s Smoked Salmon Dip with Crispy Chickpeas
• Cucumber and Smoked Salmon Bites

If you’re looking for other salmon recipes, here are some that we love:

• BBQ Grilled Salmon Sandwiches
• Salmon Burgers With Sriracha Pickled Onions
• Ottolenghi Salmon Puttanesca
• Sheet Pan Salmon With Asparagus and Potatoes
• Teriyaki Salmon With Bok Choy
• Mary Berg’s Easy Seared Salmon
• Green Gazpacho With Salmon

Pea Salad With Mint & Smoked Salmon

This salad is very quick to prepare, making it a go-to choice for a quick lunch. The delicate sweetness of the peas blends perfectly with the refreshing mint and tasty smoked salmon.

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Equipment

• large pot
• large mixing bowl
• large salad bowl
• microplane

Ingredients

• 2 cups fresh or frozen peas
• ½ English cucumber halved lengthwise, then thinly sliced into half-moons
• 1 cup arugula
• ½ cup roughly chopped fresh mint plus more leaves for garnish
• ½ cup roughly chopped fresh dill plus more for garnish
• 1 hot-smoked salmon fillet about 7 oz/200 g (see tip)
• 1 medium lemon for zesting and juicing
• 3 tbsp olive oil
• 1 pinch fleur de sel or flaky sea salt
• freshly ground black pepper

Instructions

 

• Bring large pot of water to a boil. Prepare bowl of cold water with ice cubes for an ice bath.
• Cook peas in boiling water for 5 to 10 minutes if fresh or 3 minutes if frozen, until tender-crisp. Drain, rinse under cold water, then place in ice bath for 2 minutes. Drain again.
• In large salad bowl, combine peas, cucumber, arugula, mint and dill. Crumble smoked salmon and add to bowl. Grate lemon zest over salad.
• Right before serving, add 2 tbsp lemon juice and olive oil as well as fleur de sel and pepper to taste and mix well. Transfer to serving plate. Serve immediately.

Notes

Tip: If you can’t find hot-smoked salmon, place a skinless salmon fillet in a small oven-safe dish, season it with salt and pepper and drizzle over some olive oil. Bake in an oven preheated to 390°F for 20 minutes or until the flesh is pale pink and flakes easily with a fork. Let cool, then flake with a fork. For a quicker version, you can replace the hot-smoked salmon with 2 slices of smoked salmon cut into 1-in (2.5-cm) pieces.

Keyword Salad, salmon, smoked salmon