Apple Salmon Salad Bowl Recipes

HOME SMOKED SALMON WITH GREEN SALAD AND APPLE VINAIGRETTE

Steps:

• To make the salmon: In a medium bowl or container, combine the hot water, brown sugar, white sugar, salt and lemon zest. Add the salmon, skin side up, to the brine, pressing it down to submerge. Cover with plastic wrap, and refrigerate overnight.
• Remove the salmon from the brine, and discard the liquid. Rinse the fillet under cold running water briefly to remove the excess salt. Place the salmon, skin side down, onto a rack. Let it stand until the top is dry to the touch, for about 1 hour. Do not pat dry.
• To prepare your wok smoker: Lay 2 layers of foil in the bottom of a wok if you want to protect the pan from getting charred. Add 2 handfuls of wood chips to the wok and place it over high heat. Add the 1/2 cup water.
• Position the bamboo steamer over top of the chips, and set the salmon fillets inside.
• Cover the wok with a lid or aluminum foil, and let the salmon smoke for about 20 to 30 minutes, or until its flesh is firm to the touch, and its edges are brown, crustier and caramelized.
• Remove the salmon from the steamer and transfer to a plate. Drizzle the smoked salmon with olive oil for garnish, and serve it alongside the salad.
• To make the vinaigrette: Pour the apple juice into a small pot, then boil it on high to reduce the liquid by half.
• Into a bowl, add the mustard and grind over some black pepper.
• Add a nice pinch of coarse salt, then add a dash of the apple cider vinegar. Whisk in your reduced apple juice along with the canola oil. Taste for seasonings and adjust if necessary.
• To make the salad: Toss the frisee, radishes, beets, green beans, arugula, and celery leaves into a bowl with just enough vinaigrette to barely moisten the leaves.
• Partially crush your crunchy croutons by placing them into a bowl, then crunching them with the bottom of a second bowl. Then add them to the vegetables.
• Grate a little lemon zest over the salad with a grind of black pepper. Give everything a final toss and plate.

APPLE SALMON SALAD BOWL

Steps:

• Combine lemon juice, oil, and pepper.
• Do not peel apples; drop apples into lemon mixture once cut.
• Score unpeeled cucumber with tines of fork; slice thin; add to marinade.
• Add celery and onion to marinade.
• Break salmon into chunks; remove bones and skin; add to marinade.
• Chill.
• When ready to serve, place on top of lettuce greens.

PAN-SEARED SALMON WITH KALE AND APPLE SALAD

Steps:

• Bring the salmon to room temperature 10 minutes before cooking.
• Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
• While the kale stands, cut the dates into thin slivers and the apple into matchsticks. Add the dates, apples, cheese and almonds to the kale. Season with pepper, toss well and set aside.
• Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.
• Divide the salmon, salad and rolls evenly among four plates.

SMOKED SALMON LUNCHEON SALAD BOWL

Steps:

• Whisk together salad oil, lemon juice salt and pepper.
• Pour over potato slices and allow to stand 10 minutes.
• Meanwhile, break romain into large chilled salad bowl.
• Drain salad dressing from potatoes and reserve.
• Arrange in a pattern over top of romaine the drained sliced potatoes, mushrooms, smoked salmon and eggs.
• Sprinkle with dill.
• Just before serving, toss at table with reserved dressing.
• Serve in individual salad bowls.

ROASTED APPLE AND SALMON SALAD

Steps:

• Preheat oven to 425 degrees.
• Rub salmon all over with 1 tsp olive oil and season to taste with salt and pepper.
• Roast skin side down on a foil lined baking sheet in upper third of oven until fish is just cooked through, about 12 minutes.
• At the same time, drizzle apple with 1 tsp olive oil and roast until tender, about 12 minutes.
• To prepare the dressing, whisk together all ingredients until combined.
• Cut salmon in half corsswise, lift flesh from skin with a metal spatula and transfer to a plate; discard the skin.
• Drizzle salmon with olive oil and sprinkle with chives.
• Arrange salad greens on two plates and sprinkle with pumpkin seeds, and arrange the apples and salmon.
• Drizzle with dressing to taste.

GLAZED SALMON WITH APPLES

Steps:

• Heat oven to 400°. Mix apples and onion in ungreased rectangular baking dish, 11x7x1 1/2 inches. Place fish, skin side down, on apple mixture. Mix mustard, honey and garlic salt. Spoon onto fish; spread evenly.
• Bake uncovered 20 to 25 minutes or until fish flakes easily with fork. Serve apple mixture with fish.