Smoky Salmon Salad with Everything Spice Croutons and Caper-Dijon Vinaigrette
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Ingredients & Equipment
What we send
- 1puff pastry square
- 10 ouncessalmon
- 1 teaspoonhickory barbecue spice mix
- 2 teaspoonseverything bagel spice mix
- 1/4 pintgrape tomatoes
- 4 ouncesbaby arugula
- 1red onion
- 1 tablespoonwhite wine vinegar
- 1 packetDijon mustard
- 1 tablespooncapers
- 1 ouncegoat cheese
- 1parchment paper
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheets
- aluminum foil
Preheat oven to 425°F. Set puff pastry aside to soften at room temperature. Line 1 baking sheet with parchment paper and set aside for next step. Line a separate baking sheet with aluminum foil. Pat salmon dry with paper towel and place skin-side down on foil-lined sheet. Season tops of fish with hickory barbecue spice mix, then drizzle over 1 tablespoon olive oil and rub in spices (no need to add salt here—it's in the hickory mix).
Bake croutons and salmon
Cut puff pastry into 9 equal squares (cut in thirds in both directions). Transfer squares to parchment-lined sheet, spacing apart as much as possible. Lightly brush tops with olive oil, then sprinkle with everything bagel spice mix. Transfer croutons and salmon to oven together; bake until salmon is opaque and cooked through, and croutons are puffed and golden brown, 10-12 minutes.
While salmon and croutons bake, rinse all produce. Quarter grape tomatoes. Pat arugula dry with paper towel. Peel onion, halve, and thinly slice 1 half (save remainder for another recipe). Place sliced onion in a small bowl with enough cold water to cover, then set aside until ready to serve (soaking raw red onion in water helps take some of the bite out of its strong flavor).
Make caper-Dijon vinaigrette
In a large bowl (big enough for the salad), whisk together white wine vinegar, half of Dijon mustard (discard remainder), 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to fully combine. Drain off and discard any excess liquid from capers, add to bowl with vinaigrette, and toss to coat.
Once cool enough to handle, transfer salmon to cutting board. Remove and discard skin; then, using 2 forks, flake salmon into large pieces.
Plate smoky salmon salad
Drain onion, discarding liquid, then pat dry with paper towel (to keep excess moisture out of your salad) and add to bowl with vinaigrette. Crumble goat cheese on top. Add tomatoes and arugula; toss to coat. Divide salad between serving plates and top with smoky salmon. Garnish with everything spice croutons and enjoy!