Sadelle’s is a restaurant in SoHo (NYC) and serves the perfect sized bagel (not the tremendous inflated ones) and delicious appetizing (smoked fish, sturgeon and salads). Recently I posted a photograph on Instagram of me sitting behind a tower of deliciousness from Sadelle’s. If you saw it, you probably didn’t even notice me! The tower is always a show stopper and when it’s delivered to your table – heads turn! I’m re-posting it here below so you can see for yourself.

Our tower was filled with house smoked salmon, salmon salad, and their delicious tomatoes. Of course we ordered everything bagels to go with it! My son one upped me and ordered an everything bagel 2.0. which has the addition of caraway and fennel seeds. I was a little sorry I didn’t take his lead but there’s always next time!

Before Sadelle’s I never really liked salmon salad; I was always a tuna salad girl! My mom made it often but I strongly disliked it. I know, I know I’m always singing her praises in the kitchen – what gives? Well for starters, her recipe was made with canned salmon (including the bones) and laden with mayonnaise. In her defense, everyone used canned salmon back then because it was cheaper and fresh was not as readily available as it is today.

Sadelle’s salad is made from fresh salmon and from my detective work, what I believe to be pieces of smoked salmon. It is topped with everything bagel seasoning, which puts it over the top adding crunch, spice, and a little saltiness. The lemon zest adds a really nice freshness and cuts through the fattiness of the fish. It’s just perfect! FYI the seasoning goes great on tuna salad also!

I eat fresh salmon often and always have leftover, so this is a perfect use for my leftovers. It’s also very impressive on a buffet. My recipe makes 2 servings but can easily be doubled or tripled depending on your needs. Sunday, I had it on an everything bagel with way too many slices of tomato but that’s my MO! Today, I turned it into a delicious sandwich on hearty multigrain bread. Let me know what you think. Enjoy!

Ingredients
8 ounces roasted or poached salmon (olive oil, salt and pepper)
4 ounces smoked salmon diced into ¼” pieces
1 tablespoon everything bagel seasoning ( I used Trader Joe’s everything but the bagel)
1 tablespoon Hellmann’s mayonnaise
2 teaspoons lemon zest (or more if you like)
dill for garnish and of course delicious to eat with the salad as well

If you don’t have leftover salmon here is how you roast it:
To roast the salmon, preheat the oven to 435 degrees. Brush or spray a non-stick baking dish with olive oil and place the salmon skin side down. Brush the salmon lightly with olive oil, sprinkle with salt and pepper. Roast for 12 to 15 minutes depending on the thickness of the fish, until it is just cooked through. Let it cool completely. This can be done a day ahead.

Once cooled add the salmon into a medium size bowl and break up into pieces, add the diced smoked salmon and mayonnaise. Stir together but don’t mash it. Mix until it just comes together. If you prefer not to serve it as an individual size serving, you can put the salad into a bowl, smooth the top and sprinkle with seasonings.

For a Sadelle’s presentation, use ring mold (in my case I used a square cookie cutter) and spoon some of the salmon salad into the mold pressing gently. Sprinkle with everything bagel seasoning, top with zest and dill.