Smoked Salmon & Goat Cheese Salad with Pumpkin Seeds
We are in the full swing of summer which means we are indulging greatly in fresh foods and delicious salads! Whether you are picking fresh salad greens from your own garden or if you have a bag of spring baby lettuces, this Smoked Salmon and Goat Cheese Salad with Pumpkin Seeds is perfect to enjoy as a delicious summertime meal for brunch, lunch or dinner!
This salad features flavorful smoked salmon and to be specific, hot smoked salmon. This type of smoked salmon is usually vacuum sealed in a package that contains a whole filet or a small cut that’s usually 4oz. It is cured, glazed and then smoked at a high temperature that’s usually above 120 degrees Fahrenheit.
Cooking it this way makes the salmon flakey and rich with a deep smokey flavor. Its texture is meatier which gives it the ability to stand well in dishes where the salmon needs to be reheated like in pasta and quiches. It’s also perfect to mix into dips that you can serve with crackers and crudités as well as cream cheese that you can spread on top of your morning bagels.
Today’s recipe is simple yet it’s massive in flavor! The smoked salmon pairs perfectly with the goat cheese and raw pumpkin seeds. It’s an incredible bite that fills your mouth with a smokey and tangy texture which will delight your tastebuds! These ingredients are layered one by one on top of a bed of fresh baby salad greens that are seasoned with flaked sea salt and freshly ground black pepper.
Lastly, the dish is dressed with a familiar vinaigrette that you may remember here on A Certain Aesthetic that’s a shallot and honey vinaigrette with coriander seeds! Two hefty tablespoons of this vinaigrette will set this summer salad off into orbit! It may be hard to come back down to earth after your first bite, which may not be such a bad thing especially with how crazy life is right now haha! ;)
And that’s it for today’s recipe! I hope you enjoyed it and when you decide to make this delicious Smoked Salmon & Goat Cheese Salad with Pumpkin Seeds, please share on social media with the hashtag #CookingWithACA and tag me @acertainaesthetic. Take care, be safe, and have a great weekend!
-Shari :)
Smoked Salmon & Goat Cheese Salad with Pumpkin Seeds
Serves 1 Full Salad or Serves 2 as a Side Salad
Ingredients
2 cups salad greens, lightly packed or ½ bag of spring salad mix (2.5oz)
½ cup hot smoked salmon, flaked into bite-sized pieces (2oz)
2 heaping tbsp goat cheese, crumbled (1oz)
1 tbsp raw pumpkin seeds
3 pinches of flaked sea salt
2 pinches of freshly cracked black pepper
2 tbsp Shallot & Honey Vinaigrette with Coriander Seeds ← click for recipe
Directions
Place salad greens in a shallow salad bowl or large plate.
Break up the smoked salmon by hand into small, bite-sized pieces and layer evenly on top of the salad greens.
Break up the goat cheese into small bite-sized pieces either by hand or with a knife and layer evenly on of the smoked salmon and salad greens.
Sprinkle the pumpkin seeds evenly across the salad and season with the flaked sea salt and freshly cracked black pepper
Drizzle 2 tbsp of the Shallot & Honey Vinaigrette with Coriander Seeds evenly over the salad.
Serve immediately and enjoy!
Notes
Here is the recipe for the Shallot & Honey Vinaigrette with Coriander Seeds ←
In order to crumble the goat cheese a little bit easier, you can freeze it for about 10-15 mins which will firm it up slightly before cutting it.
If you can’t find raw pumpkin seeds then roasted pumpkin seeds will work just fine!
This salad makes 1 large salad for a single meal or it can be split in half and shared as a side salad to accompany a delicious brunch dish like eggs benedict, yum!
