Smoked Salmon Salad

5 from 1 vote

This smoked salmon salad is not your average salad, with layers of juicy segmented oranges and shaved cucumber. It’s the perfect appetizer or side dish that’s fresh, bright, and can be made in 15 minutes or less!

Prep Time15

Total Time15

Course: Appetizer, Salad, Side Dish

Cuisine: English

Servings: small salads

Author: Grace Vallo

Equipment

Mandolin (recommended)

Ingredients

4 ounces smoked salmon
2 naval or cara cara oranges
2 pickling cucumbers or half an English cucumber
Small handful chives
2 tablespoons extra virgin olive oil
Coarse salt and pepper to taste

Instructions

Slice salmon into 2-3 inch pieces. Roll pieces in spirals and place in center of 2 plates.
Pick the orange up and place it in the palm of your hand so that you can easily see the membrane that separates each orange segment. Use your knife to cut between the membranes (lines between segments) to the center of the orange so that the segments pop out.  Repeat until all segments are removed from the membrane for both oranges.
Arrange orange segments around the salmon. Squeeze the juice of the remainder of the orange on smoked salmon.
Use a mandolin or sharp knife to make thin slices of cucumber (with or without skin). Place a small handful of these slices on top of the plated smoked salmon.
Snip chives over plate. Drizzle with extra virgin olive oil, and sprinkle with coarse salt and pepper. Enjoy!

Notes

In a pinch, use canned or jarred mandarin oranges.

Nutrition