What throw in of Smoked Salmon Should I Use?
We usecold-smoked salmonfor the salad but feel free to use hot smoked salmon if you prefer.
Cold-smoked salmon is cured with salt and smoked at a low temperature, around 80F-85F.
The texture of cold-smoked salmon is smooth and silky, a similar texture to when it’s raw.
Hot-smoked salmon is brined and smoked at a higher temperature.
The texture of hot-smoked salmon is tender and flaky.
If possible, look for wild-caught smoked salmon versus farmed salmon.
Can the Salad Be Made Ahead?
you’ve got the option to cook the potatoes and green beans in advance.
Prepare the recipe through Step 1. verify to cool and drain them completely.
Refrigerate the cooked potatoes and green beans in an airtight container for up to two days.
Bring 1 inch of water to a boil in a large saucepan.
Transfer the potatoes with a slotted spoon to the ice water.
Add green beans to the steamer, cover and steam until tender-crisp, 4 to 5 minutes.
Transfer the green beans with a slotted spoon to the ice water.
Transfer the potatoes and beans to a towel-lined baking sheet to drain.
Add the potatoes and green beans, salad greens, cucumber and tomatoes; toss gently to coat.
Divide the salad and smoked salmon between 2 plates.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
