Hot Smoked Salmon Salad

Jon Kristjanson is the Regional Director of Operations for Marquise Hospitality and will be leading the team at Headquarters Restaurant in Westman Village. For Jon, food does more than just nourish us, it also has the power to bring us together. He’s looking forward to sharing his passion for food and creating a warm, caring environment with healthy, delicious meals for each Headquarters guest. 

Hot-Smoked Salmon Salad

Preparation time: 20 mins

Cooking time: 10 mins

Serves: 4


250g new potatoes, halved. Jon suggests tri-colour mixed if available

100g bundle of asparagus

125g bag mixed spring salad leaves

½ bunch of parsley, cleaned and roughly chopped

½ bunch mint, cleaned and roughly chopped

½ bunch fresh cilantro (optional)

4 red radishes, thinly sliced

4 hot-smoked salmon filets, skinless

2 green onions, sliced diagonally


Fresh chili, lemon & lime dressing

Juice from ½ lime

Juice from ½ lemon

4 ½ TBSP extra virgin olive oil

½ TBSP Dijon or seedy mustard

1 red chili, seeded and finely diced

Coarse sea salt & fresh cracked pepper


1. Break off hard stalks of the asparagus and cut stems in half lengthwise.

2. Boil potatoes in salted water until tender (approx. 8-10 mins), adding the asparagus for the final 2 mins of cooking. Drain and allow to cool.

3. Whisk together (or pulse in a food processor) the salad dressing ingredients and season to taste with the coarse sea salt and fresh cracked pepper.

4. In a large bowl, toss together the potatoes, asparagus, salad leaves, herbs and radishes. Add 3/4 of the dressing, thoroughly mix through the salad, and then spread the salad over a large platter.

5. Break up the hot-smoked salmon into large pieces, scatter over the top. Sprinkle on the sliced green onions as a garnish. Finish by drizzling remaining dressing over the top.

Note: If hot-smoked salmon is not available, you can grill fresh salmon steaks with barbeque seasoning rub.  

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