Simple smoked salmon salad with camelina sea-buckthorn oil dressing (serves 2 as a light lunch)
1 tbsp organic cranberry juice
1 tbsp red wine vinegar
1/2 tbsp NordicNordic camelina sea-buckthorn oil
1 tbsp olive oil
1 tsp honey
1/4 tsp salt
Combine all ingredients in a sealable jar and shake vigorously until all of the ingredients are emulsified. Check seasoning, adding more sweetener if desired.
1/2 small red onion
4 cups mixed greens
4 tbsp roasted pumpkin seeds
4 tbsp dried cranberries
6 oz. hot smoked salmon
Slice radishes and red onion thinly. Wash salad. Toss all of the ingredients together in a large bowl, seasoning with dressing, salt and pepper to taste. Divide into bowls.
Cut salmon into bite sized pieces and top salad. Decorate with sprouts if desired.