Smoked Salmon Salad01

The following recipe comes from Christine’s Recipes a wonderful food blog with Asian inspired dishes

Serves 2


  • 100 gm smoked salmon
  • 150 gm chicken breast
  • 150 gm baby spinach
  • 2 eggs
  • 1/2 tsp lemon zest
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp olive oil
  • 1 tsp garlic, crushed
  • salt, to taste
  • pepper, to taste


  • 1 tsp light soy sauce
  • 1/2 tsp sugar
  • 1/2 tsp cornflour
  • pepper, to taste


  1. In a small saucepan, place eggs and cold water. The water should cover the egg shells with at least half inch over tops of egg shells. Cover and cook on medium heat. Bring it to a boil. Reduce heat to low and simmer for 5 minutes (if you like soft-cooked eggs with runny yolk), or simmer for 8 minutes (if you like hard-boiled eggs). Use a slotted spoon to transfer the boiled eggs into a large bowl of cold water. Let cool. (Note: It’d be easier to remove the shells later after cooling down in this way.)
  2. Julienne chicken and mix with marinade for 20 minutes. Heat oil in a pan, stir-fry until cooked through. Set aside.
  3. Rinse baby spinach and wipe dry. Mix in olive oil, vinegar, lemon zest, garlic, salt and pepper. Taste by yourself and adjust to your liking. Divide on two platters.
  4. Remove egg shells and cut into wedges. Place them on baby spinach. Arrange smoked salmon and chicken on top. Enjoy.
Smoked Salmon Salad
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