1. Alaska Smoked Salmon Capri Salad

Alaska Smoked Salmon Capri Salad

This recipe is perfect for the end of a long, hot day or a spirit lifting lunch at work. Mix it up by using our cold-smoked sockeye salmon lox or cooked and chilled salmon!

Alaska Smoked Salmon Capri Salad



  • 1 package (7 to 10 ounces) salad greens (spinach, arugula, spring greens and/or chopped romaine)
  • 1 jar quartered marinated artichoke hearts (14 ounces), reserving liquid
  • 1 cup canned hearts of palm, cut in 1/2 inch slices
  • 8 ounces Vital Choice Smoked Alaska Sockeye Salmon, chunked
  • 1 ripe, firm avocado, pitted, peeled and sliced
  • 1 tablespoon tarragon or white wine vinegar
  • 2 tablespoons organic extra virgin olive or macadamia nut oil
  • 2 teaspoons Dijon-style mustard
  • Sea salt and organic pepper, to taste


  1. Divide salad greens among four plates. Layer artichokes, hearts of palm, Alaska Smoked Salmon and avocado over greens.
  2. Make dressing: whisk reserved artichoke liquid (approx. 1/2 cup), vinegar, oil, mustard, salt and pepper in small pitcher or jar.
  3. Pour dressing over salad just before serving.
Serves: Serves 4