smoked salmon salad: a light dinner with serious flavor

The confluence of events that led to this recipe is random: A jar of smoked sockeye salmon I found in my pantry from my trip to Alaska, a new workout regime that emphasized muscle-building with high-protein food, and the fact I was cooking alone after Paul left for a week-long business trip.

The brain cells collided and I suddenly envisioned an arugula salad with smoked salmon, kalamata olives, chickpeas, goat cheese crumbles, and lemon vinaigrette.

I believe that certain foods have the power to make one happy, to change one's mood. Just the thought of making this salad excited me, not only because it was healthy, but because it reminded me that mind-blowing flavor often comes from simple ingredients combined just the right way. This easy-to-make salad packs so much flavor, it has become my new favorite weeknight meal.

Smoked Salmon Salad

Serves 2

Smoked sockeye salmon or other smoked salmon (about 2 ounces per person broken it into chunks)
6 cups arugula
1/4 cup pitted kalamata olives, sliced in half OR a 3 tablespoons capers, drained
1/2 cup chickpeas from the can, drained and rinsed
1/2 cup grape tomatoes, halved
1/4 cup pecans, chopped
1/4 cup goat cheese or bleu cheese crumbles to top
Salt, pepper to taste
1 lemon, quartered
Red wine vinaigrette (one small shallot, diced, added to a combination of 2 tablespoons red wine vinegar to 1/4 cup olive oil plus salt and pepper to taste)

Mix together the arugula, tomatoes, pecans, chickpeas, salmon, and olives (or capers). Dress the mixture lightly with the vinaigrette, sprinkle the goat cheese on top, and serve with lemon wedges. Devour it by yourself or with a loved one or two or three, and feel the joy that simple good food brings.

Comments

[Paul Ward]

I want to DEVOUR THIS. AGGGGGHHHH!!!

[Angela]

And YOU know how good it is since you have it for dinner about three nights a week! XO