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Herby Smoked Salmon Fattoush

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Credit: Photo: Kristin Teig; Food Styling: Catrine Kelty

This effortless salad is summer eating at its best. Crisp romaine, vibrant veggies, crunchy pita chips, and salty feta are all tossed in a tangy sumac vinaigrette, then topped with big, buttery flakes of hot smoked salmon. The best part? This meal is entirely no-cook — meaning you can whip it up on even the steamiest summer night.

Credit: Photo: Kristin Teig; Food Styling: Catrine Kelty

What Is Hot Smoked Salmon?

This twist on fattoush salad leans on hot smoked salmon to make it main dish-worthy. While you’re likely familiar with cold smoked salmon — which is cured and then smoked at a low temperature so that it doesn’t cook — it’s high time you tried hot smoked salmon, too.

Hot smoked salmon is also cured, but it’s smoked with heat the same way meat is smoked. This means the fish is cooked through, firm, and ends up looking a whole lot like a regular cooked piece of salmon, except it comes with a delicious smoky flavor and can be enjoyed straight out of the fridge.

During the hot summer months, I always keep a package of hot smoked salmon in my refrigerator — it’s the easiest no-cook meal starter. You can find it at most grocery stores, usually in the seafood department by the packages of cold smoked salmon and lox.

Keep It No-Cook with Store-Bought Pita Chips

While stale pita bread is typically fried or toasted to make fattoush, here I take another no-cook shortcut and reach for pita chips. It might not be traditional, but I love that it keeps the oven off. I prefer the whole-grain ones, which lend a little more wholesomeness and extra toasty, nutty flavor.

Welcome to Mediterranean Monday , Sheela Prakash ‘s monthly column of Mediterranean recipes. Here, Sheela will teach you all about the Mediterranean diet’s feel-good way of cooking and eating, and share vibrant, easygoing recipes. Cook with us using #mediterraneanmonday, and for even more great recipes, order a copy of Sheela’s cookbook Mediterranean Every Day .

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Herby Smoked Salmon Fattoush

Yield Serves 4

Prep time 15 minutes to 20 minutes

• shellfish-free
• alcohol-free
• peanut-free
• pork-free
• pescatarian
• tree-nut-free
• high-fiber
• soy-free
• egg-free
• red-meat-free

Per serving, based on 4 servings. (% daily value)

• Calories 445
• Fat 28.7 g (44.2%)
• Saturated 8.1 g (40.5%)
• Carbs 29.2 g (9.7%)
• Fiber 6.2 g (24.8%)
• Sugars 4.6 g
• Protein 21.3 g (42.6%)
• Sodium 699.7 mg (29.2%)

Ingredients

• 1 clove

  garlic

• 1/4 cup

  olive oil

• 1

  medium lemon

• 1 tablespoon

  ground sumac, plus more for serving

• 1/2 teaspoon

  kosher salt

• 1/4 teaspoon

  freshly ground black pepper

• 1

  medium romaine lettuce heart

• 1/2

  medium English cucumber

• 4

  medium radishes

• 2

  medium scallions

• 1 cup

  cherry or grape tomatoes

• 1/4 cup

  packed fresh basil leaves

• 1/4 cup

  packed fresh mint leaves

• 1/4 cup

  packed fresh parsley leaves

• 1/2 (7 to 8-ounce) bag

  pita chips, preferably multi-grain (about 2 1/2 cups)

• 4 ounces

  feta cheese

• 2

  (4-ounce) hot smoked salmon fillets

Instructions

1. Mince 1 garlic clove and place in a large bowl. Add 1/4 cup olive oil, the juice of 1 medium lemon (about 3 tablespoons), 1 tablespoon ground sumac, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk well to combine.

2. Prepare the following ingredients, adding each to the bowl as you go: Halve 1 medium romaine lettuce heart lengthwise and slice crosswise into 1-inch wide ribbons. Thinly slice 1/2 medium English cucumber, 4 radishes, and 2 medium scallions. Halve 1 cup cherry or grape tomatoes. Tear 1/4 cup packed fresh basil leaves, 1/4 cup packed fresh mint leaves, and 1/4 cup packed fresh parsley leaves into bite-size pieces.

3. Add 1/2 (7 to 8-ounce) bag pita chips to the bowl (about 2 1/2 cups), breaking any large chips into bite-size pieces. Toss to coat all the ingredients in the vinaigrette. Crumble 4 ounces feta cheese over the salad and toss to combine. Divide the salad among 4 shallow bowls or plates. Flake 2 (4-ounce) hot smoked salmon fillets evely over the top. Sprinkle with more sumac and serve.

Recipe Notes

Make ahead: The dressing can be made up to 5 days in advance and refrigerated in an airtight container. Rewhisk before using.

Sheela Prakash

Senior Contributing Food Editor

Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food . She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.

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Source : food