Now that I live in Seattle, I've become pretty tight with Smoked Salmon. Our relationship just started a couple of weeks ago, but it's off to a fantastic start. It's something easy to pick up at the market and keep in the freezer until it is needed. And if you're not into the freezer or refrigerator, the guy at the market told me it would last four days out of the fridge. I think I'll have to bring some with us the next time we go camping!
This salad is just the beginning, coming to KMW soon will be a tasty breakfast with Smoked Salmon and Smoked Salmon and Quinoa Patties. As I said, this is just the beginning of what I see to be a strong relationship...so I hope you're a fan!
Can we also talk about the Brown Butter Vinaigrette? If you haven't already heard, you can never, ever go wrong when it comes to Brown Butter. The dressing almost didn't make it onto the salad, because I was tempted to just drink it straight out of the pot I made it in.
We're trying to implement salad night at least once or twice a week, and this one will definitely become part of the regular rotation!
Below is the recipe for two salads, enjoy!
For the Brown Butter Vinaigrette
3 tablespoons unsalted butter
1 tablespoon red wine vinegar
2 tablespoons finely diced white onion
juice from 1/2 lemon
For the Salad
1 romaine heart (or enough for 2 salads), cleaned and chopped
1 avocado, pitted and sliced
1 tomato, chopped
1-2 tablespoons capers, drained
3 scallions, chopped
Smoked Salmon, enough to generously serve 2 salads
1/2 small baguette, sliced and cut in half into half moon shaped pieces
For the Dressing
Place the butter in a small saucepan and cook over medium heat for about 2 to 3 minutes, occasionally stirring around. Cook until it browns and starts to smell nutty. Turn off the heat and wait a minute. Add the vinegar, onion and a little salt. Turn heat back onto low and cook another minute or two, until the onion is starting to soften, but is still slightly crunchy. Turn off heat and squeeze in lemon.
For the Salad
Toss together lettuce, avocado, tomato, capers, and scallions. Serve on plates, placing a piece of salmon and baguette pieces on top. Drizzle with Brown Butter Vinaigrette and eat up!