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Home-Cured Salmon Salad

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This elegant Home-Cured Salmon Salad is a fresh, vibrant dish packed with flavor and protein. Featuring silky lemon-dill cured salmon, soft-boiled eggs, peppery arugula, and a creamy herb dressing, it’s perfect for a luxe brunch, sophisticated starter, or light, nourishing lunch.

Ingredients

For the Cured Salmon:

  • 1/2 lb fresh salmon fillet, skinless

  • 2 tbsp sea salt

  • 2 tbsp sugar

  • 1 tbsp chopped fresh dill

  • Zest of 1 lemon

For the Salad:

  • 4 cups baby arugula

  • 4 soft-boiled eggs, halved

  • 1/2 cup cucumber, thinly sliced

  • 2 tbsp capers, drained

  • 1 tbsp chopped chives

  • Fresh cracked black pepper, to taste

For the Creamy Dressing:

  • 1/3 cup Greek yogurt or sour cream

  • 1 tbsp olive oil

  • 1 tsp Dijon mustard

  • 1 tsp lemon juice

  • Salt and pepper, to taste

Instructions

  1. Cure the Salmon:
    In a bowl, mix sea salt, sugar, dill, and lemon zest.
    Place salmon in a shallow dish, cover completely with the curing mix. Wrap tightly with plastic wrap and refrigerate for 12–24 hours.
    After curing, gently rinse the salmon, pat dry, and slice thinly.

  2. Prepare the Eggs:
    Bring a pot of water to a boil. Gently lower in eggs and boil for 6½ minutes.
    Transfer to an ice bath to cool, then peel and halve.

  3. Make the Dressing:
    Whisk together yogurt or sour cream, olive oil, Dijon mustard, and lemon juice until smooth.
    Season with salt and pepper to taste.

  4. Assemble the Salad:
    On a platter or individual plates, layer arugula, sliced cucumber, salmon, and egg halves.
    Drizzle with creamy dressing. Top with capers, chives, and fresh black pepper.

  5. Serve:
    Enjoy immediately, optionally with crusty bread or seedy crackers.

Notes

  • Cured salmon keeps refrigerated for up to 3 days—great for prep-ahead brunch.

  • Swap arugula for mixed greens or baby spinach if preferred.

  • Add radishes or avocado for extra color and texture.

Nutrition

Find it online: https://yumfoodusa.com/home-cured-salmon-salad/