Salmon and arugula: an easy appetizer to prepare, quite quick, and especially good. Wild specimens are particularly expensive, while those farmed in industrial aquaculture are more affordable. Therefore, this method is definitely more profitable. The salmon are farmed in the waters of Norway, Ireland, and Scotland and sold at more competitive prices, even though smoked salmon is, absolutely, worldwide, the smoked fish par excellence, even if it’s farmed.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 166.00 (Kcal)
- Carbohydrates 2.72 (g) of which sugars 2.24 (g)
- Proteins 13.50 (g)
- Fat 11.69 (g) of which saturated 1.98 (g)of which unsaturated 1.65 (g)
- Fibers 0.56 (g)
- Sodium 1,212.19 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for preparing salmon and arugula
- 5.3 oz smoked salmon
- 2.5 oz arugula
- 2 bunches celery (heart)
- 4 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- Half teaspoon black pepper
- 1 pinch salt
Tools for preparing salmon and arugula
- Lemon squeezer
- Cutting board
- Juicer
Steps for preparing salmon and arugula
I quickly wash the tender heart of a celery bunch, dry it, and cut it into small pieces on the cutting board. I also wash the arugula after checking and cleaning it from any grass threads.
Place the smoked salmon on the serving dish, extract all the juice from the lemon and drizzle it over the salmon. Let it rest for 10 minutes, turning it a couple of times.
Season the salmon with black pepper, celery, oil, and a pinch of salt.
Add the arugula and the salmon and arugula dish is ready.
Notes
There are two methods for smoking salmon. One is called “hot smoking” and involves smoking the salmon at a temperature around 140°F, cooking it in a few hours, and in the final phase, interrupting the airflow and covering the salmon with moist chips. This method is mainly used for fresh fish, which can then be preserved for up to 8 days. Instead, the “cold smoking” process involves salting the salmon, letting it dry for a few days, and then smoking it around 68°F for several days. With this method, cold-smoked salmon lasts longer, even up to 15 days. Here’s a dish I often make.
There are two methods for smoking salmon. One is called “hot smoking” and involves smoking the salmon at a temperature around 140°F, cooking it in a few hours, and in the final phase, interrupting the airflow and covering the salmon with moist chips. This method is mainly used for fresh fish, which can then be preserved for up to 8 days. Instead, the “cold smoking” process involves salting the salmon, letting it dry for a few days, and then smoking it around 68°F for several days. With this method, cold-smoked salmon lasts longer, even up to 15 days. Here’s a dish I often make.
https://blog.giallozafferano.it/vaipinacucina/ricetta-salmone-affumicato-e-pane-casereccio/
