Salmon Smørrebrød Salad

Name: Salmon Smørrebrød Salad
Yield: 4 servings
Ingredients: 2 slices very thin pumpernickel bread (we used Mestemacher); 1.25 lb skinless center-cut salmon, fillet; 1.5 tbsp everything seasoning blend; Kosher salt and pepper; 0.25 cup Greek yogurt; 1 tbsp Olive Oil; 2 tbsp White Wine Vinegar; 0.5 cup cup dill fronds, chopped; 0.5 English cucumber, into 1/4-in.-thick half-moons, sliced; 0.5 medium Sweet Onion, thinly sliced; 1 head (about 7 oz) green leaf lettuce, leaves torn

Take a cue from the Scandinavian open-faced sandwich, Smørrebrød, for this hearty Salmon Smørrebrød Salad.

Brooke1999

Servings4

Difficultyeasy

Salads

Ingredients

2slices very thin pumpernickel bread (we used Mestemacher)
1.25 lbskinless center-cut salmon, fillet
1.5 tbspeverything seasoning blend
Kosher salt and pepper
0.25 cupGreek yogurt
1 tbspOlive Oil
2 tbspWhite Wine Vinegar
0.5 cupcup dill fronds, chopped
0.5English cucumber, into 1/4-in.-thick half-moons, sliced
0.5 mediumSweet Onion, thinly sliced
1 head(about 7 oz) green leaf lettuce, leaves torn

Instructions

1
<strong></strong>Heat oven to 425°F.
2
Place bread on rimmed baking sheet and toast on upper oven rack until crisp and slightly darker brown around edges, 14 to 17 min. Let cool, then cut into triangles.
3
Meanwhile, line another rimmed baking sheet with parchment paper. Add salmon and sprinkle top with everything seasoning and 1/4 tsp each salt and pepper. Roast on middle rack until just cooked through, 14 to 18 min. Let rest 5 min., then flake.
4
Meanwhile, in large bowl, whisk together yogurt, oil, vinegar, dill, 1 Tbsp water, and 1/4 tsp each salt and pepper. Add cucumber and onion and toss to coat.
5
When ready to serve, add lettuce and toss to coat. Serve salad alongside salmon with pumpernickel toast points.