Smoked Roasted Salmon Arugula Salad

  • Produced from Atlantic salmon
  • Hot smoked with fruitwoods and hardwoods
  • Skin on

10 minutes
1 serving


– 4 oz Ducktrap Smoked Roasted Salmon
– 8 oz Baby arugula
– 3 oz Cherry tomatoes cut in slices
– 1⁄2 Red onions shopped in Juliane (long thin strips)
– 5 Radish cut into thin slices
– Olive oil
– Salt
– Pepper Micro greens

– 1/4 Cup red wine vinegar
– 2 Tbsp Dijon mustard
– 1 Tbsp extra-virgin olive oil
– 1 Tbsp minced shallots Salt
– Black pepper


Combine vinegar, mustard, oil, shallots, a touch of salt and pepper in small bowl, stirring well with whisk; set aside. In a bowl mix arugula, cherry tomatoes, radish, red onions. Add the vinaigrette and mix. On plates, place a bed of salad, top with salmon at room temperature and decorate with micro greens.