Smoked Salmon Salad with Brown Butter Vinaigrette

For the dressing:
Place the butter in a small saucepan and cook over medium heat for about 2 to 3 minutes, occasionally stirring around. Cook until it browns and starts to smell nutty. Turn off the heat and wait a minute. Add the vinegar, onion and a little salt. Turn heat back onto low and cook another minute or two, until the onion is starting to soften, but is still slightly crunchy. Turn off heat and squeeze in lemon.

For the salad:
Toss together lettuce, avocado, tomato, capers, and scallions. Serve on plates, placing a piece of salmon and baguette pieces on top. Drizzle with brown butter vinaigrette and eat up!

The salad recipe was inspired by Joy the Baker’s Buttered Crouton Salad with Smoked Salmon. The Brown Butter Vinaigrette is from Suzanne Goin’s Sunday Suppers at Lucques.