Why This Recipe Works

A protein-and-vegetable-packed green salad is the perfect thing to make when it's too hot to do any real cooking. For our hot-smoked salmon salad, we started by making quick pickled onion and used the brine as the acid base for the dressing. We turned part of the brine into a vinaigrette to dress the greens (romaine and arugula), and we mixed the rest into a thicker, creamier, Greek yogurt–based dressing that coated the other components. In addition to hot-smoked salmon (available in many supermarkets) and pickled onion, we topped the greens with hard-cooked eggs, asparagus (quickly steamed in the microwave), bright tomatoes, crisp cucumber, and dill.

Before You Begin

Fillets of hot-smoked salmon are fully cooked and can usually be found alongside the cold-smoked salmon in your supermarket. You can substitute hot-smoked mackerel or trout for the salmon, if desired. To save time, start the pickled onion before gathering and preparing the other ingredients; the onion can also be refrigerated in the pickling liquid for up to a week. Whole-milk Greek yogurt tastes best here, but 2 percent or 0 percent Greek yogurt will also work. This recipe can easily be doubled.

Instructions

Combine vinegar, sugar, and ¾ teaspoon salt in medium bowl. Microwave until simmering, 1 to 2 minutes. Add onion and stir until coated. Cover and let sit, stirring occasionally, until onion is pink and slightly softened, about 30 minutes. Using slotted spoon, transfer onion to large plate, leaving liquid in bowl.

Combine asparagus, 2 tablespoons water, and ¼ teaspoon salt in second medium bowl. Cover and microwave until crisp-tender, 1½ to 2 minutes. Using slotted spoon, transfer asparagus to plate with onion. Discard water.

In now-empty bowl, whisk together 2 tablespoons pickling liquid, yogurt, 1 tablespoon oil, capers, and pepper. Add mustard, remaining ¼ teaspoon salt, and remaining 1½ tablespoons oil to remaining pickling liquid and whisk to combine.

Combine lettuce and arugula in large bowl. Add mustard mixture and toss to coat. Distribute greens evenly among 2 shallow serving bowls. Sprinkle each salad with onion. Arrange cucumber, tomatoes, and asparagus in piles atop greens. Drizzle half of yogurt dressing over vegetables in each bowl. Top each salad with half of salmon and eggs. Sprinkle with dill and serve.