Smoked Salmon Canteloupe Arugula Salad
October 23, 2016
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.