Blueberry and Smoked Salmon Salad

Friday, 07 August 2009

Since smoked bacon pairs beautifully with blueberries at breakfast, why not smoked salmon with blueberries for dinner? The salad evokes the halcyon days of summer, hiking and marketing in The Pacific Northwest. (Makes 6 servings) For the Dressing: 1/4 cup rice wine vinegar 1 tablespoon Dijon mustard 1 tablespoon sugar 1 teaspoon kosher salt 3/4 cup canola oil 1 /2 teaspoon coarsely ground black pepper 1 tablespoon poppy seeds For the Salad: 5 ounces (3 cups packed) baby arugula leaves 1/2 cup (about 1/4 of one medium-sized) sweet onion, sliced thin 1 pint fresh blueberries 12 ounces alder-smoked salmon, broken into large flakes 1.) Make the dressing. Combine the vinegar, mustard, sugar, and salt and whisk until smooth. Dribble in the oil, whisking all the while, then stir in the pepper and the poppy seeds to create a smooth emulsion. You will have more dressing than you need. Keep any extra dressing refrigerated for another day. 2.) Toss the arugula in a large salad bowl with the sliced onion and about 1/2 cup of the salad dressing. Distribute the salad between four plates and top each serving with a handful of blueberries. Distribute the smoked salmon evenly between the salads. Copyright, Greg Atkinson, 2008

 

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