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. 

Ingredients

Method

SERVES ONE

1. Separate red leaf lettuce leaves and arugla. Wash separately in a spinner. Set aside.

   
   

2. In a long serving dish, arrange red lettuce leaves to cover the bottom of the dish.

   
   

3. Add arugula on top of the lettuce.

   
   

4. Arrange layers of smoked salmon in the center of the arugula.

   
   

5. Drizzle olive oil over everything.

   
   

6. Decorate with balsamic cream.

   
   

7. Serve with lemon wedges to decorate.