Recipe: Smoked Salmon Salad from Cinnamon’s
Sunday, Might 26, 2019 | 2 a.m.
Hawaiian transplant Cinnamon’s Restaurant is thought for its island-style breakfast and lunch favorites like loco moco and kalua pig in addition to super-sweet and indulgent griddle creations like guava chiffon or pistachio cream pancakes. However the family-friendly eatery has different tasty choices in its arsenal, together with a handful of recent mild and contemporary dishes like this one, a flavorful and easy smoked salmon salad with a savory and citrusy dressing. It’s the right aspect dish for a yard barbecue or a stunning summer time lunch all by itself.
Smoked Salmon Salad
three cups lettuce or blended greens
three cups child arugula
1 cucumber (diced, sliced or in ribbons)
½ cup berries, cantaloupe or inexperienced apple (sliced)
eight ounces smoked salmon (in slices or items)
1 cup Hawaiian candy bread croutons (or regular croutons)
three tbsp. olive oil
three tbsp. shallots or inexperienced onions (minced)
2 tbsp. contemporary lemon juice
1 tspn. caraway seeds
1 tspn. soy sauce
½ tspn. black pepper
1. Whisk all of the dressing substances collectively in a small bowl, mixing nicely.
2. Mix salad substances in massive bowl and blend with dressing.
Cinnamon’s (7591 W. Washington Ave. #110, 702-478-7027) is open every day from eight a.m. to three p.m.