Salmon and Spinach Salad

Salmon and Spinach Salad


  • 1 finely diced shallot
  • Pinch of sea salt
  • Half cup of sherry vinegar
  • 6 or 7 slices of smoked salmon
  • 1 tsp Dijon mustard
  • Freshly ground pepper
  • 2 tbsp red wine vinegar
  • Quarter of a cup olive oil
  • 120 gr spinach leaves, washed and dried


  1. Mix together the diced shallot, salt and sherry vinegar. Pour onto the salmon and let marinate for about an hour.
  2. Take the salmon out of the marinade and cut into thin slices. For the dressing, mix the mustard, oil and red wine vinegar and whisk well.
  3. Pour the dressing over the spinach and toss gently. Place the salmon slices over the top.
  4. This can be used as a side salad or served with buttered whole wheat toast.


Salmon and Spinach Salad
Tested by Ada Barnett (Farmer at Art) in the kitchen of Jeanne d’Moore (Moora, WA)

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