Smoked Salmon Cantaloupe Arugula Salad
Inspired by a recent visit to the Via Veneto, Rome, this is a twist on the classic prosciutto/melon pairing.
Fresh & flavourful–the sweetness of the cantaloupe mingling with the smoky richness of smoked salmon; add arugula for spice and a hint of sweet balsamic cream, a dash of lemon for acidity...all balanced and finished by great quality extra virgin olive oil.
This quick and easy dish is a great light lunchtime dish or superb appetizer to start a celebratory dinner.
This dish also celebrates a made-in Alberta award winning product, Sgambaro's Smoked Salmon. That's quite a feat in the land-locked City of Edmonton.
If you prefer, you can swap out the smoked salmon for Gravlax, salmon cured in sugar salt and dill. A Scandinavian favourite.
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Ingredients
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170 grams Sgambaro's Atlantic Smoked Salmon (made in Edmonton)
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4 cups fresh arugula leaves
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1 head red leaf lettuce
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1/2 Cantaloupe cut into very thin slices
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2 tablespoons of good quality extra virgin olive oil for finishing
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2 teaspoons Balsamic cream
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Dash of salt and pepper
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4 lemon wedges
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Method
SERVES ONE
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Separate red leaf lettuce leaves and arugla. Wash separately in a spinner. Set aside.
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In a long serving dish, arrange red lettuce leaves to cover the bottom of the dish.
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Add arugula on top of the lettuce.
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Arrange layers of smoked salmon in the center of the arugula.
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Drizzle olive oil over everything.
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Decorate with balsamic cream.
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Serve with lemon wedges to decorate.
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