Smoked Salmon Salad with Orange Vinaigrette

Ingredients

• 1 tablespoon juice of lemon fresh
• 2 tablespoons olive oil 
• 3 tablespoons orange juice fresh
• 0.5 teaspoon orange zest finely chopped
• 1 small onion red thinly sliced
• 4 servings salt and pepper freshly ground
• 0.5 pound salmon smoked thick drained sliced cut into strips, 5 1/2 - to 6-ounce cans of fish, and broken up (see note)

Equipment

• bowl

Directions

1. In a medium bowl, combine the orange juice, olive oil, lemon juice and orange zest and season with salt and pepper.
2. Add the salmon and red onion and toss to coat with the dressing. Arrange the salad on a plate and serve.
3. Wine Recommendation: The oily richness of smoked salmon is a classic match with the lemony-dry tartness of Champagne. Look for nonvintage bruts from Taittinger or Perrier-Jout.
4. Notes: Use water-packed salmon or tuna, or try the delicious and delicate smoked whitefish that's available by mail from Minnesota's Ojibwe Foods, 218-335-