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Smoked salmon salad
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Smoked salmon salad with green vegetables.

This delicious Smoked salmon salad with salty notes of glasswort/salicornia and the sweet and sour touch of the dressing is the perfect airy meal to serve on a hot summer day.
Course lunch, Salad
Cuisine European, nordic
Keyword asparagus, bbq, kamado, low and slow, pellet bbq, Salad, seafood, Smoked salmon
Prep Time 15 minutes
Cook Time 1 hour
brining 8 hours
Total Time 1 hour 15 minutes
Servings 4 people

Ingredients

  • 400 gr. salmon on skin

For the salmon brine

  • 1 l of water
  • 75 gr. salt
  • 5 slices of fresh ginger
  • 2 cloves crushed garlic
  • 50 ml ricard/pernod

For the salmon glace

  • 2 tbsp honey
  • 2 tbsp soya sauce
  • 1 tbsp ricard/pernod
  • 1 tsp sesame oil
  • 1 tsp sriracha

For the salad

  • 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

For the dressing

  • 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

Instructions

Salmon brining and smoking

  • 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).

Dressing

  • Mix the ingredients for the dressing and blend until you obtain a beautiful vinaigrette. Place in the fridge.

Salad

  • 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.

Enjoy your meal!