The citrusy vinaigrette makes a lively dressing for the rich smoked salmon or for canned fish. Marcia Kiesel serves the salad with boiled potatoes, white rice or lentils as a light supper; as a lunch, she serves it with crackers.Plus: More Seafood Recipes and Tips

Marcia Kiesel
May 1998

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, combine the orange juice, olive oil, lemon juice and orange zest and season with salt and pepper. Add the salmon and red onion and toss to coat with the dressing. Arrange the salad on a plate and serve.

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Notes

Use water-packed salmon or tuna, or try the delicious and delicate smoked whitefish.

Suggested Pairing

The oily richness of smoked salmon is a classic match with the lemony-dry tartness of Champagne. Look for nonvintage bruts from Taittinger or Perrier-Jouët.

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