Salad: United States – Alaska – Alaskan Smoked Salmon Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 8 oz (225 g) Alaskan smoked salmon, flaked or torn into bite-sized pieces
- 6 cups (180 g) mixed baby salad greens (arugula, baby spinach, dandelion greens mix)
- 1/2 cup (75 g) salmonberries or wild blueberries (substitute regular blueberries if unavailable)
- 1 small cucumber, thinly sliced — about 1 cup (120 g)
- 1/4 cup (40 g) thinly sliced red onion
- 2 tbsp (30 ml) capers, drained
- 2 oz (60 g) sourdough bread, cut into 3/4-inch (2 cm) cubes for croutons
- 1 tbsp (15 ml) olive oil (for croutons)
- 3 tbsp (45 ml) extra-virgin olive oil (for dressing)
- 1 tbsp (15 ml) birch syrup
- 1 tbsp (15 ml) fresh lemon juice (about 1/2 lemon)
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) white wine vinegar
- 1 tsp (5 g) finely minced fresh spruce tips, lightly crushed, or 1/4 tsp (1 g) spruce-tip extract (optional but recommended)
- 1/4 tsp (1.5 g) coarse sea salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper, plus more to taste
- 2 tbsp (30 ml) chopped fresh chives or green onions
- 1/4 cup (30 g) toasted pumpkin seeds (pepitas) or toasted sunflower seeds for garnish

Instructions

Short Description:
A bright, regional salad featuring flaked Alaskan smoked salmon, local greens and berries, crunchy sourdough croutons, and a dressing that highlights birch syrup and fresh spruce tips for a distinctly Alaskan finish.

Regional Notes:
This Alaskan version uses smoked Alaskan salmon and a dressing made with birch syrup and minced spruce tips (or spruce-tip infusion) to echo northern forest flavors. Fresh local berries (salmonberries or wild blueberries when available) and sourdough croutons add regionally appropriate sweetness and texture that distinguish it from generic smoked-salmon salads.

1. Prepare the sourdough croutons: toss sourdough cubes with 1 tbsp (15 ml) olive oil and a pinch of salt. Spread on a baking sheet and toast in a 375°F (190°C) oven for 8–10 minutes, turning once, until golden and crisp. Let cool.
2. Make the dressing: whisk together 3 tbsp (45 ml) extra-virgin olive oil, 1 tbsp (15 ml) birch syrup, 1 tbsp (15 ml) lemon juice, 1 tsp (5 ml) Dijon mustard, 1 tsp (5 ml) white wine vinegar, minced spruce tips (if using), 1/4 tsp (1.5 g) sea salt, and 1/4 tsp (0.5 g) black pepper until emulsified. Taste and adjust salt, pepper, or birch syrup for sweetness.
3. Assemble the salad base: in a large bowl, combine 6 cups (180 g) mixed baby greens, sliced cucumber, sliced red onion, and capers. Add the berries and gently toss to distribute.
4. Add smoked salmon: fold the flaked smoked salmon (8 oz / 225 g) into the salad mixture gently to avoid breaking it up too much.
5. Dress and toss: drizzle about two-thirds of the dressing over the salad and toss gently to coat. Add more dressing to taste, being careful not to overdress.
6. Finish and serve: divide the salad among four plates or serve family-style. Top each portion with equal amounts of toasted sourdough croutons, toasted pumpkin seeds, and a sprinkle of chopped chives. Grind a little extra black pepper over each salad and serve immediately.