With summer in full swing and the temperatures rising, I created this Lemon Caper Dill Champagne Vinaigrette to go along with my Smoked Fish Salad! It was the perfect dinner combination for a hot summer evening, and when turning on the oven was not an option. I wanted to put together a simple yet satisfying meal. How refreshing it was with the cool crisp salad ingredients. It was the perfect dinner choice! Pairing the salad with this flavorful and quick to make dressing was so nice too. Minimal effort, maximum taste! This salad is a keeper!
On this particular evening, I was using up my smoked salmon trout I had purchased from my local fish monger at the Steamboat Springs Farmers Market. While rummaging through left-over oils and vinegars Meg had left in the cabin, I found many fun flavored vinegars. Some really interesting fruity vinegars. Each will be a delicious and fun alternative to use over salads as I create new variations of this simple dressing.
Dressings are a wonderful complement to many of my favorite salad ingredients, I do love a robust salad bowl for dinner. And I love tossing in leftover veggies and proteins!
As I was putting together my smoked trout salad and adding in lots of crunchy veggies, lettuce greens, radishes, turnips, red onion and cucumbers… I started to make this tasty dressing using a champagne vinegar. My creative juices got flowing…As I rummaged through the fridge, I found some fresh dill and a jar of capers to add into the dressing. Whenever I eat fish, my mind loves to pair capers and dill together.
When it comes to fish, I’m very particular what I buy and eat. I like to get to know my fish monger too. A fish monger is someone who sells fish. In fact, both Farmers Markets; Manhattan Beach, Dry Dock has been selling me fish for over 10 years. They know me well and are great at recommending fish I prefer to eat. In Steamboat, Eagle Smoked Salmon has been my fish monger for the same amount of time! Both companies are very good at sourcing the highest quality fish from sustainable and wild caught companies from around the world.
My first choice is always wild fish. And when wild isn’t an option, my next choice is to eat smaller more sustainable fish. However, with over fishing, many countries have started doing a way better job with sustainable ocean fisheries and fresh water farming. I’ve researched and learned more and more countries have developed standards and best practices for sustainable fisheries, standards and certifications, but not all countries do. It’s important to know which countries and fish you want to avoid eating. Every now and then I will buy a beautiful smoked dilled rainbow trout, from Eagle Smoked Salmon that is sustainably farmed.
Keeping smoked salmon or other smoked fish in the fridge or canned in the pantry allows for an easy dinner prep as well as putting together a quick lunch, dinner, or even breakfast! Avo toast with smoked fish sound good? It’s a favorite of mine! I also enjoy adding not only smoked salmon to salads but keeping mackerel, wild salmon, sardines, and anchovies in the pantry for another quick and easy option to prep a salad quickly!
Try some of our other delicious CGK salad ideas during the hot months of summer:
- Great for a picnic, these two quinoa salads in a Jar are great for on the go summer fun!
- Nectarine Burrata Salad
- Gluten Free Chinese Chicken Salad
- Taco Salad
- Mediterranean Salads
- Pasta Salad
- Peach Kale Salad
- Strawberry Salad
Smoked Fish Salad + Lemon Caper Dill Champagne Vinaigrette
1/2 Cup smoked fish, flaked (salmon, trout, whitefish)
2-3 Cup chopped lettuce greens (romaine, spring mix, red leaf arugula or a combo of your favorites)
Vegetables to add:
- sliced red onion
- sliced cucumber
- sliced baby turnips,
- sliced radish
Lemon Caper Dill Champagne Vinaigrette
2 Tbsp. Olive oil
1 Tbsp. Champagne vinegar
1 Tbsp. lemon juice
2 tsp. capers
1-2 tsp. minced dill or other fresh herb of choice (basil, tarragon, oregano)
Pinch of Celtic sea salt
Fresh pepper to taste
- In a bowl, add all the ingredients. Toss the salad with the Lemon Caper dill Champagne Vinaigrette and serve.
- Whisk all dressing ingredients together in a jar. Store leftovers in the fridge.
- Prep Time: 5 minutes
- Cook Time: 10 minutes`
With all the outdoor activities available to us during these summer months, it makes it less stressful to have easy, simple to prep dinners to serve, and that are filled with nutrient rich, energy enhancing ingredients to keep you going all day long. Salads are the perfect meal!
Here’s to igniting your summer salad creations! Be on the lookout for more salad inspiration all summer long on our social channels. Do check us out on Instagram, FB, Pinterest, TikTok, Thread and YouTube. Join the fun!
We love seeing you share the creations you make! Please tag us when you make a CGK recipe.
Here’s to a wonderful summer!