Smoked salmon on a bed of arugula is a classic, at home or in a restaurant.
A cold dish that is easy and quick to prepare and can be served as an appetizer or a main course.
Smoked Salmon
Compared to the fresh product, smoked salmon contains:
• more salt;
• less fat but this also means less essential fats [omega 3];
• more protein;
and represents a valid alternative to fresh salmon.
When purchasing, pay attention to the label where you’ll find the terms wild salmon or farmed salmon:
• wild salmon is more prized and expensive and mainly feeds on crustaceans;
• farmed salmon is fed with small fish and feeds based on fishmeal and cereal meals.
Further precautions involve:
• the color should be uniform and without spots;
• the size of the slices should be large.
Preserved fish [smoked fish, canned mackerel, and tuna] is a product to be consumed occasionally.
Arugula
Arugula can be of two types: wild and cultivated; we prefer the cultivated one with smaller, tender leaves and a less pungent flavor.
In this dish with simple preparation, what makes the difference is the quality of the ingredients, choose them carefully!
Following, a trio of recipes with smoked salmon that you can propose individually or together:
• smoked salmon on a bed of arugula;
• smoked salmon and cherry tomatoes with oregano;
• smoked salmon with four-season pepper.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients
- smoked salmon
- to taste arugula
- 1 pinch mixed peppercorns (with grinder)
- 1 drizzle extra virgin olive oil (raw)
- smoked salmon
- cherry tomatoes (pixel)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 pinch oregano
- to taste parsley (chopped)
- 1 drizzle extra virgin olive oil (raw)
- smoked salmon
- 1 pinch mixed peppercorns (with grinder)
- 1 pinch red chili pepper (coarsely chopped)
- to taste parsley (chopped)
- 1 drizzle extra virgin olive oil (raw)
Suggested Tools
- Dishes serving
Preparation
Select and wash the arugula leaves.
Drain them in a colander.
Pat them dry on a sheet of kitchen paper.
Distribute the arugula on the plates, reserving a few leaves for garnish.
Gently separate the slices of smoked salmon and lay them over the arugula.
Grind the pepper.
Distribute the reserved arugula leaves.
Drizzle with a bit of raw olive oil.Your smoked salmon on a bed of arugula is ready.
If you don’t like arugula
For the green part of the salad, you have a wide choice between the numerous types of lettuce, lamb’s lettuce, or valerian.Wash the tomatoes thoroughly.
Cut and remove the stem part if you deem it necessary.
Cut each berry vertically, dividing it in half or into four wedges.
Place the tomatoes in a bowl and season them with:
• salt;
• pepper;
• oregano;
and mix.Gently separate the slices of smoked salmon and lay them on the plates.
Distribute the seasoned tomatoes over the salmon slices.
Grind a little more pepper and add the parsley.
Drizzle with a bit of raw olive oil.Your smoked salmon and cherry tomatoes with oregano is ready.
Gently separate the slices of smoked salmon and lay them on the plates.
As for the pepper, use a mixed peppercorns blend:
• black pepper;
• white pepper;
• green pepper;
• pink berries;
with a grinder, to be ground at the moment.
Finally, add:
• coarsely chopped red chili pepper.
Red chili pepper is the hottest among them, so adjust the quantity to taste, or if you think it might be too much for some guests, serve it at the table so that each one can add it as they prefer.Add the parsley.
Drizzle with a bit of raw olive oil.The smoked salmon with four-season pepper is ready.
Plate.
A trio of recipes with smoked salmon that you can propose individually or together.
Enjoy your meal!
Variants
Vary your trio of recipes using smoked swordfish and/or smoked tuna.
Notes
Hyperglycemia, prediabetes, and diabetes.
Here you can find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal should contain all nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it respecting the proportions and combinations of foods indicated in your meal plan.
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FAQ (Frequently Asked Questions)
How to recognize good smoked salmon?
• the color should be uniform and without spots;
• the size of the slices should be large.What are salmon trimmings?
Salmon trimmings are obtained from trimming the whole salmon sides, which means the entire half of the cleaned salmon, free of bones, spine, head, and tail.
Salmon trimmings are cheaper and should only be consumed after cooking.How long does smoked salmon last after opening?
If you’ve opened the package or have leftover smoked salmon, consume it the same day or the next day at the latest.
Store smoked salmon in the refrigerator, well sealed with plastic wrap.
Optionally, smoked salmon can be frozen.
