The author of Milk Street Cookbook, Christopher Kimball promises that a new approach in the kitchen can elevate the quality of your cooking far beyond anything you thought possible! And he's changing how we cook by searching the world for bold, simple recipes. Christopher Kimball has a show tonight at 7 at the Aladdin Theater.
Hot-Smoked Salmon Salad with
Arugula, Avocado and Pepitas
Start to finish: 15 minutes / Servings: 4
- ¼ cup lemon juice (about 1 lemon)
- 2 tablespoons whole-grain mustard
- 1 tablespoon honey
- Kosher salt and ground black pepper
- 6 tablespoons extra-virgin olive oil
- 8 ounces hot-smoked salmon,
- plain or black pepper, skin removed
- ½ cup toasted, salted pepitas, coarsely chopped
- 2 avocados
- 10 ounces baby arugula or stemmed watercress (about 10 cups)
- Ingredients with contrasting flavors and textures are an easy way to elevate everyday meals. And it’s key to one of Nigella Lawson’s go-to Tuesday night dinners, which upsells basic poached salmon by pairing it with crunchy and tangy ingredients. Lawson simply flakes the salmon into a salad with some watercress, avocado, pumpkin seeds and tangy vinegar. The lush avocado complements the rich salmon, both of which are balanced by the vinegar and pumpkin seeds. The greens add freshness, while the pepitas lend texture. Our Milk Street version saves time by using hot- smoked salmon, which has a texture similar to cooked salmon, but with
- an intensely smoky flavor and sweet and salty overtones. We made our dressing with lemon juice and whole-grain mustard. Eat this dish indul- gently, as Lawson would want you to. “You know, the whole guilt thing
- I never quite get,” she said. “One of the things I’m asked most often when I’m interviewed is, ‘What is your guilty pleasure?’ And I get rather prissy and I always say to everyone, ‘Look, if you feel guilty about pleasure, you don’t deserve to have pleasure.’”
- Don’t assemble the salad until just before serving. Otherwise, the avocado will brown and the greens will begin to wilt.
1. In a large bowl, whisk together the lemon juice, mustard, honey and½ teaspoon each salt and pepper. Whisking constantly, add the oil in a stream until emulsified. Into another large bowl, flake the salmon into large chunks. Add half of the chopped pepitas and 2 tablespoons of the dressing.
2. Halve the avocado lengthwise and discard the pit. Using a paring knife, cut the flesh into ½-inch pieces while still in the skin. Scoop the avocado chunks into the bowl with the salmon. Stir gently to combine. Taste, then season with salt and pepper.
3. Add the greens to the bowl with the remaining dressing and toss. Transfer the arugula to a serving dish and top with the salmon mixture and remaining pepitas.