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.
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.