Name: Smoked Salmon, Citrus, and Fava Bean Salad
Yield: Serves 4
Cuisine: American
Ingredients: 1 large lemon, cut into segments; 6 tablespoons (90 ml) rice vinegar; 2 tablespoons honey; ¼ cup (60 ml) fresh lemon juice; 2 large navel oranges, cut into segments; 2 tablespoons finely chopped shallots; 1 large grapefruit, cut into segments; 2 to 3 cups (40 to 60 g) young arugula leaves, lightly packed; 1 small head fennel, trimmed (fronds reserved for garnish); 1 pound (455 g) fava beans in the pod, shelled; 1 heaping tablespoon hardwood chips, such as alder or apple; Pinch of cayenne pepper; Kosher salt; ¼ cup (60 ml) olive oil; Four 5-ounce (140-g) skin-on salmon fillets, preferably wild, pin bones removed

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This is a great dish for spring or early summer when favas, fennel, and citrus are at their best. Salmon season usually begins in late spring, too. All the vegetables requiring blanching could be done a day ahead and refrigerated. The recipe includes directions for smoking your own salmon, however good store-bought hot smoked salmon can be substituted.