Smoked Salmon Salad – Salade met gerookte zalm
A nice piece of fish on the BBQ always does the job over here! And not so seldom it turns out to be a piece of salmon (or a complete side when more people come over for dinner). We are all fans of salmon here. Although the kids make it a bit more difficult. The oldest one only eats hot smoked salmon and our smallest gourmet chooses a cold smoked salmon. In an attempt for reconciliation I made a lukewarm smoked salmon for this Smoked Salmon Salad. A summer salad with lacquered salmon broccoli asparagus, green asparagus tips, a delicious homemade vinaigrette and fresh goat cheese. And a few more things but you will discover that in the recipe!
Disclaimer: This post may contain affiliate links. All opinions shared are personal and honest.
Is lukewarm smoked salmon a mediation? Not quite as it turns out. Our critical guest (The youngest) let us know that it is tasty but not the same as cold smoked salmon. So he ate a few extra bites of it and then decided that he had eaten enough. A polite gesture? Maybe… In each case, the rest of the family liked the smoked salmon salad. When I spoke about lukewarm smoked salmon in a previous post, some of the readers remarked: “Isn’t that just hot smoked salmon? A good question because I do understand where it comes from. But when it comes to salmon I think it makes sense to make a distinction between cold smoked, lukewarm smoked and hot smoked salmon.
The difference between cold smoked salmon and the others may be obvious. Unfortunately, at the moment it is too hot to cold smoke salmon. The temperature in the BBQ quickly exceeds the recommended maximum temperature of 30°C these days. As a result, you will have to start using higher temperatures and the salmon will also start to cook in this process. This can be done hot and fast (hot smoked at a high temperature +-150-200°C) with the addition of a cube of smoking wood. This gives your salmon a subtle smoky taste and the skin can become nice and crispy. The disadvantage of this is that the salmon is cooked faster and has less time to absorb smoke. You also run the risk of the core temperature rising quickly and the salmon drying out. Smoking lukewarm takes place at a lower temperature (+-75°C) which means that the salmon cooks slowly and have more time to absorb smoke. Moreover, this keeps the salmon very juicy which makes it an excellent addition to this Smoked Salmon Salad. In this case, you can still grill the skin afterwards and offer it as a crispy addition to the Smoked Salmon Salad.
Do you ever make a salad on a summer day with ingredients from the BBQ? I guess so, so let’s hear those delicious ideas. And don’t forget to try this smoked salmon salad! By the way, there are more salads on this blog. You can find them over here. I don’t eat that many but salads, but when I do I chose the great ones :p! Have fun making this dish! Bon appetit.
- 400 gr. salmon on skin
- 1 l of water
- 75 gr. salt
- 5 slices of fresh ginger
- 2 cloves crushed garlic
- 50 ml ricard/pernod
- 2 tbsp honey
- 2 tbsp soya sauce
- 1 tbsp ricard/pernod
- 1 tsp sesame oil
- 1 tsp sriracha
- 160 gr lamb’s lettuce
- 1 tomato
- 1 tbsp oil
- 50 gr. glasswort
- 1 tsp lime juice
- 1 tsp sushi vinegar
- 50 gr. asparagus tips
- 150 gr asparagus broccoli
- some pieces of goat’s cheese blanc to taste
- pepper to taste
- Thyme flowers optional
- 1/2 tbsp cider vinegar
- 1/2 tbsp lime juice
- 1/2 tbsp mustard
- 50 ml olive oil
- 1 sprig of fresh thyme leaves finely chopped to taste
Mix the ingredients for the brine well. Stir until the salt has dissolved and place the salmon in the brine. Make sure that the salmon is completely covered.
Brine the salmon before 8-12h. Then pat it dry and leave it uncovered in the fridge while you bring the BBQ up to temperature (the smoke will stick better to the salmon this way).
In the meantime you can make the lacquer. Mix all ingredients and reduce to a syrupy lacquer.
Prepare the BBQ for an indirect session at low temperature (preferably between 75 and 100°C). If you use a charcoal BBQ, add smoke wood between the coals (in this case cherry wood).
Baste the salmon with the lacquer and smoke to a core temperature of +- 50°C.
Remove the salmon from the BBQ and allow to cool down (or serve lukewarm with the salad).
Mix the ingredients for the dressing and blend until you obtain a beautiful vinaigrette. Place in the fridge.
Add 1 tbsp oil to a pan and briefly fry the glasswort in it. This will add the salty touch to the salad.
In the same pan (or grill on the BBQ) fry the asparagus tips and broccoli asparagus. Deglaze with a mixture of lime juice and sushi vinegar (to taste). Let all ingredients cool down. Meanwhile cut the tomato into cubes.
Wash the lamb’s lettuce and add to a salad bowl. Mix in the fried vegetables, tomato and glasswort and season with dressing and pepper to taste.
Finish off with a few pieces of goat’s cheese and flowers of thyme (optional). Finally, add a few flakes of smoked salmon to the salad.