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  • 1 pound salmon fillet, smoked using applewood chips, cooled
  • 4 cups arugula
  • 2 fuji apple julienned
  • 4 mini cucumbers, chunked
  • Candied Walnut for garnish (see recipe) below
  • Dressing
  • 2 tablespoons Olive Oil
  • 1 tablespoons White Balsamic Vinegar
  • 1 tablespoons Apple Balsamic Vinegar
  • 1 clove garlic
  • 1 tablespoons Onion
  • 1 1/2 t. Dijon Mustard
  • 3 T. Frozen Applejuice Concentrate


  1. To smoke salmon: Soak about 2 cups of apple wood chips in water for at least 1 hour. Prepare grill (charcoal or gas grill) so heat is medium high. Place chips in a smoker box or directly on coals for a charcoal grill. Place salmon on a grill pan with holes or on a piece of tin foil. Grill/smoke for 15-20 minutes or until salmon is cooked through. Remove from heat and allow to cool.
  2. Break cooked,cooled salmon into chunks.
  3. Arrange all ingredients in a bowl.
  4. Top with candied walnut.
  5. Combine all the dressing ingredients together. Whisk until emulsified.
  6. Serve salad with dressing.