Smoked salmon salad

I had thought for a while about making a salad with smoked salmon. I mean here what is more properly called hot-smoked salmon, the smoked salmon that looks like a piece cooked filet and is flaky, not the cold-smoked salmon that comes in thin, smooth sheets. I decided to do a rather simple salad. Asparagus seemed like it would go well with the salmon. And radishes add a distinctive flavor and nice color.

I decided to include dill in the dressing, as that is a natural with salmon. The first thought was a creamy vinaigrette, something like the dill sauces often served with salmon. But I decided I wanted to keep the salad lighter and went with a basic vinaigrette made with lemon juice.

This salad was really wonderful! I will definitely be making this again and won’t change a thing. In fact, I had a small piece of the smoked salmon left after making the salad along with plenty more cooked asparagus, as I had cooked the whole bunch with the idea of using it on side salads during the week. So the day after making this salad, I made another, smaller one to have for lunch.

1 piece of hot-smoked salmon, skin removed
very thinly sliced radishes
asparagus, tender portions, either the spears or cut into bite-sized pieces pieces
baby lettuce or spring mix

3 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
1 teaspoon finely chopped dill
fresh ground pepper

Some time before the salad is to be served, cook the asparagus to allow it time too cool. Bring a pot of water to the boil, add the asparagus and cook for about 4 minutes or until tender-crisp. Rinse under cold water to stop the cooking and preserve the green color.

Arrange the lettuce, asparagus, and radishes on the plate. Whisk or shake in a small jar the oil, lemon juice, mustard, dill, and pepper. Spoon the majority over the salad. Break off pieces of the salmon and place them on the salad. Spoon the rest of the dressing over the salmon.