Smoked Salmon-Arugula Salad with Creamy Light Sour Cream Vinaigrette
This easy and bright first or main course can be made larger by using cooked salmon fillets instead of the thin cold-smoked salmon or by adding other vegetables. If you need to make it an hour ahead, take it just to the point where you’ve added the fennel and red onion but cover it with plastic wrap and stick it in the fridge. Toss and garnish just before serving.2 larger servings or 4 first course servings
Ingredients
Creamy Light Sour Cream Vinaigrette--see separate recipe on blog
5cupsfresh arugula
Kosher salt, fresh ground pepper, and crushed red pepper
½large fennel bulb, trimmed and sliced thinly
½small red onion, sliced thinly
2-3-ouncescold-smoked salmon
¼cupsliced kalamata olives
¼cupdiced tomatoes
Instructions
To the vinaigrette you've just made in a large bowl, add the arugula and a pinch each kosher salt, fresh ground black pepper, and crushed red pepper. Add the fennel along with the red onion and toss well. Taste and adjust seasonings, as needed.
Divide the salad between two (or four) cold plates and top with a strip of smoked salmon. Garnish with kalamata olives and tomatoes. Add another grind or two of pepper over salad and serve. If by chance you have any leftovers, store them overnight in a tightly covered container and enjoy them the next day. A dressed salad rarely keeps but this one is still tasty after a rest in the fridge, thought it's not quite as crisp.
Notes
Copyright Alyce Morgan, 2026. All rights reserved.