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Prep Time:20 minsActive Time:10 minsTotal Time:30 minsServings:2Yield:2 servingsJump to Nutrition Facts
Prep Time:20 minsActive Time:10 minsTotal Time:30 minsServings:2Yield:2 servings
Prep Time:20 mins
Prep Time:
20 mins
Active Time:10 mins
Active Time:
10 mins
Total Time:30 mins
Total Time:
30 mins
Servings:2
Servings:
2
Yield:2 servings
Yield:
2 servings
Jump to Nutrition Facts
Jump to recipe
What Type of Smoked Salmon Should I Use?
We usecold-smoked salmonfor the salad but feel free to use hot smoked salmon if you prefer. Cold-smoked salmon is cured with salt and smoked at a low temperature, around 80°F-85°F. The texture of cold-smoked salmon is smooth and silky, a similar texture to when it’s raw. Hot-smoked salmon is brined and smoked at a higher temperature. The texture of hot-smoked salmon is tender and flaky. If possible, look for wild-caught smoked salmon versus farmed salmon. Wild-caught salmon from the Pacific is considered the best choice for the environment because it is more sustainably fished and has a more stable population.
Can the Salad Be Made Ahead?
You can cook the potatoes and green beans in advance. Prepare the recipe through Step 1. Make sure to cool and drain them completely. Refrigerate the cooked potatoes and green beans in an airtight container for up to two days.
Cook Mode(Keep screen awake)Ingredients8ouncessmall red potatoes, scrubbed and halved6ouncesgreen beans, preferably thin haricots verts, trimmed and halved2tablespoonsreduced-fat mayonnaise1tablespoonwhite-wine vinegar1teaspoonlemon juice1teaspoonWorcestershire sauce1teaspoonDijon mustard½teaspoondried dill¼teaspoonfreshly ground pepper6cupsmixed salad greens½small cucumber, halved, seeded and thinly sliced12small cherry or grape tomatoes, halved4ouncessmoked salmon, cut into 2-inch pieces
Cook Mode(Keep screen awake)
Ingredients
8ouncessmall red potatoes, scrubbed and halved
6ouncesgreen beans, preferably thin haricots verts, trimmed and halved
2tablespoonsreduced-fat mayonnaise
1tablespoonwhite-wine vinegar
1teaspoonlemon juice
1teaspoonWorcestershire sauce
1teaspoonDijon mustard
½teaspoondried dill
¼teaspoonfreshly ground pepper
6cupsmixed salad greens
½small cucumber, halved, seeded and thinly sliced
12small cherry or grape tomatoes, halved
4ouncessmoked salmon, cut into 2-inch pieces
DirectionsPlace a large bowl of ice water next to the stove. Bring 1 inch of water to a boil in a large saucepan. Place potatoes in a steamer basket over the boiling water, cover and steam until tender when pierced with a fork, 10 to 15 minutes. Transfer the potatoes with a slotted spoon to the ice water. Add green beans to the steamer, cover and steam until tender-crisp, 4 to 5 minutes. Transfer the green beans with a slotted spoon to the ice water. Transfer the potatoes and beans to a towel-lined baking sheet to drain.Meanwhile, whisk mayonnaise, vinegar, lemon juice, Worcestershire sauce, mustard, dill and pepper in a large bowl. Add the potatoes and green beans, salad greens, cucumber and tomatoes; toss gently to coat.Divide the salad and smoked salmon between 2 plates.EquipmentLarge saucepan, steamer basketOriginally appeared: EatingWell Magazine, May/June 2007
Directions
Place a large bowl of ice water next to the stove. Bring 1 inch of water to a boil in a large saucepan. Place potatoes in a steamer basket over the boiling water, cover and steam until tender when pierced with a fork, 10 to 15 minutes. Transfer the potatoes with a slotted spoon to the ice water. Add green beans to the steamer, cover and steam until tender-crisp, 4 to 5 minutes. Transfer the green beans with a slotted spoon to the ice water. Transfer the potatoes and beans to a towel-lined baking sheet to drain.Meanwhile, whisk mayonnaise, vinegar, lemon juice, Worcestershire sauce, mustard, dill and pepper in a large bowl. Add the potatoes and green beans, salad greens, cucumber and tomatoes; toss gently to coat.Divide the salad and smoked salmon between 2 plates.EquipmentLarge saucepan, steamer basket
Place a large bowl of ice water next to the stove. Bring 1 inch of water to a boil in a large saucepan. Place potatoes in a steamer basket over the boiling water, cover and steam until tender when pierced with a fork, 10 to 15 minutes. Transfer the potatoes with a slotted spoon to the ice water. Add green beans to the steamer, cover and steam until tender-crisp, 4 to 5 minutes. Transfer the green beans with a slotted spoon to the ice water. Transfer the potatoes and beans to a towel-lined baking sheet to drain.
Meanwhile, whisk mayonnaise, vinegar, lemon juice, Worcestershire sauce, mustard, dill and pepper in a large bowl. Add the potatoes and green beans, salad greens, cucumber and tomatoes; toss gently to coat.
Divide the salad and smoked salmon between 2 plates.
Equipment
Large saucepan, steamer basket
Originally appeared: EatingWell Magazine, May/June 2007
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Nutrition Facts(per serving)271Calories6gFat39gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
