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Smoked Salmon Salad


Main Ingredients

  • 1/2 pound smoked salmon, cut into 1 inch chunks
  • 1/2 cup pecans, broken into pieces
  • 1 cup fresh asparagus, trimmed and cut into 1 inch pieces
  • 2 heads red leaf lettuce, rinsed and torn
  • 1/2 cup frozen green peas, thawed


  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Bring pot of water to a boil.  Place the asparagus in the pot, and cook 5 minutes, just until tender.  Drain and set aside.
  2. Place the pecans in a skillet over medium heat.  Cook 5 minutes, stirring frequently, until lightly toasted.
  3. In a large bowl, toss together the asparagus, pecans, red leaf lettuce, peas, and salmon.
  4. In a separate bowl, whisk the olive oil, lemon juice, Dijon mustard, salt, and pepper. Toss with the salad or serve on the side.


My wife found this recipe online and we love it.  This is a good recipe for old smoked fish you have in the freezer - the dressing will hide any fishy odors.  I've used trout, salmon and mackinaw, all with great results.  I like to serve it with toasted buttered French bread.