Hot Smoked Salmon Spinach Salad

Name: Hot Smoked Salmon Spinach Salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Gluten-Free, Paleo
Ingredients: 7 oz baby spinach leaves; 4 hot-smoked salmon fillets (around 4.2 oz) (we use Butcher Box seafood); ½ red onion, very thinly sliced; Squeeze fresh lemon / lemon wedges; Sea salt; Freshly ground black pepper; For the dressing:; 5.6 oz Greek-style plain yogurt; 2 tsp wholegrain mustard; 2 TB olive oil, plus extra to drizzle over the spinach; 4 tsp finely chopped dill (plus extra small sprigs to serve)

Hot Smoked Salmon Spinach Salad is a delightful and healthy dish featuring tender spinach leaves, rich hot smoked salmon, and red onions, all drizzled with creamy yogurt, mustard, and dill dressing.

This is a very quick salad that is packed with nutrients and good fats. I like the freshness (and gut-friendliness) of using yogurt in the dressing, but sour cream or crème fraiche would be good alternatives.

Chef Tips:

Baby spinach is a delicious option here, but any lettuce will do.
Hot-smoked salmon and dill pair so beautifully together. If you cannot source hot-smoked salmon, you can also use cold-smoked salmon or regular-cooked salmon fillets.

Serves 4

Hot Smoked Salmon Spinach Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Hot Smoked Salmon Spinach Salad is a delightful and healthy dish featuring tender spinach leaves, rich hot smoked salmon, and red onions, all drizzled with creamy yogurt, mustard, and dill dressing.

Ingredients

7 oz baby spinach leaves
4 hot-smoked salmon fillets (around 4.2 oz) (we use Butcher Box seafood)
½ red onion, very thinly sliced
Squeeze fresh lemon / lemon wedges
Sea salt
Freshly ground black pepper
For the dressing:
5.6 oz Greek-style plain yogurt
2 tsp wholegrain mustard
2 TB olive oil, plus extra to drizzle over the spinach
4 tsp finely chopped dill (plus extra small sprigs to serve)

Instructions

Arrange the spinach leaves, salmon fillets, and sliced onion between four salad bowls.
Squeeze on the lemon juice or serve with lemon wedges. Season with salt and pepper.
Make a quick dressing by whisking together the yogurt, mustard, and olive oil in a bowl. Stir in the chopped dill.
Divide the dressing between the four salads by drizzling it over the salmon. Drizzle a little extra olive oil over the spinach and finish with a garnish of dill fronds.