GRILLED SALMON SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat grill. Place a medium pot of water on the stove to boil. While the grill heats and the water comes to a boil, prepare the Orange Vinaigrette, and set aside until needed.
- Trim the bottoms of the asparagus and cook for 30 seconds in the boiling water. Remove from the pot to a plate.
- Place the salmon fillets on a large plate and coat with 1/4 cup olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Put the salmon fillets on the hottest part of the grill, starting with the skinless side down. Grill for about 5 to 10 minutes on each side, or until desired doneness.
- While the salmon is grilling, combine the salad greens, olives, oranges, onions, and half of the vinaigrette in a large bowl. Toss to combine. Divide the salad mixture evenly among 4 plates.
- When the salmon is nearly done, coat the asparagus with the remaining olive oil, salt, and pepper. Put the asparagus on the grill. Grill lightly, moving the spears around the heat frequently with tongs, for about 3 minutes.
- Remove the salmon and asparagus from the grill and distribute them evenly among the 4 plates on top of the greens mixture. Drizzle the remaining dressing over the salmon and serve.
- Zest the oranges with a zester or the fine side of a box grater. Finely chop the zest with a knife, then squeeze the juice out of the oranges into a small stainless steel bowl. Add the zest, shallots, brown sugar, and rice vinegar to the orange juice and whisk together. Slowly, in a steady stream, add the canola oil and extra-virgin olive oil while constantly whisking, until combined. Add the salt, pepper, and orange oil; the orange oil is strong, so just a very small amount is needed. Set the dressing aside while preparing the rest of the salad.
- *Boyajian Orange Oil is available at specialty food stores.
- Yield: 1 1/2 cups
CATALINA GRILLED SALMON SALAD RECIPE
Serve perfectly grilled salmon on a salad in under 25 minutes. This delicious CATALINA Grilled Salmon Salad Recipe is made with fresh asparagus & spinach.
Provided by My Food and Family
Categories Home
Time 23m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat grill to medium-high heat.
- Brush fish and asparagus with oil. Grill 4 min. on each side or until fish flakes easily with fork and asparagus is crisp-tender. Remove from grill; cut asparagus into 1-inch lengths.
- Cover 4 large plates with spinach; top with next 4 ingredients.
- Drizzle dressing over salads; top with salmon and asparagus.
Nutrition Facts : Calories 400, Fat 20 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 28 g
GRILLED SALMON SALAD
This is a delicious salad for a summertime lunch or brunch. It came from The Barefoot Contessa cookbook.
Provided by SuzieQue
Categories Summer
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rub the salmon filets with a little olive oil so they don't stick to the grill and salt and pepper them lightly.
- Cook the filets on a hot grill for about 5- 6 min.
- per side.
- They should still be rare in the middle.
- Cover with plastic wrap and chill for several hours until cold and firm.
- Remove from frig and remove any skin.
- Break filets up into small chunks and put into a bowl.
- If there is any juice on the plate they chilled on, dump it into the bowl with salmon.
- Add the celery, onion, capers and dill.
- Mix the olive oil, vinegar salt and pepper and pour over salmon.
- Mix well and serve cold or at room temp.
Nutrition Facts : Calories 362.2, Fat 16.9, SaturatedFat 2.8, Cholesterol 104.6, Sodium 610, Carbohydrate 3, Fiber 1, Sugar 1.3, Protein 47.1
GARLIC GRILLED ALASKA SALMON SALAD
Steps:
- 1. Preheat oven to 350°:F.
- 2. Slice top of garlic bulbs to expose cloves.
- 3. Add oil and enclose inside aluminum foil pouch. Bake for 30 minutes until soft.
- 4. Remove from pouch to cool, pouring excess oil onto salmon fillets.
- 5. Season fillets with salt and pepper mixture.
- 6. Place on a medium hot grill or grill-pan for approximately 3-4 minutes on each side.
- 7. After first turn, squeeze roasted garlic bulb onto top of salmon fillet.
- 8. Mix salad components thoroughly with olive oil and fresh lemon juice.
- 9. Serve salmon atop salad mixture. Add bulgur to salad, or eat as a side dish.
TANGY CATALINA PASTA SALAD
A tangy change! All of the vegetables you measure to your taste--you can change the vegetables, too.
Provided by MARBALET
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Run under cold water to chill, drain again.
- Toss together pasta, tuna, shrimp, onions, green pepper, celery, garlic salt, salad dressing, and relish. Add enough mayonnaise to thin out dressing, if desired.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 46.7 g, Cholesterol 43 mg, Fat 8.3 g, Fiber 2.3 g, Protein 16.5 g, SaturatedFat 1.3 g, Sodium 229.8 mg, Sugar 4.9 g
LEE'S SALMON BASTE
This was a 'secret' recipe some guy in Michigan gave my parents. Too good not to share.
Provided by chef_fiizeru
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Whisk Catalina salad dressing, melted butter, lemon juice, Worcestershire sauce, brown sugar, garlic powder, onion powder, and dill together in a bowl. Brush over the salmon fillets.
- Cook salmon on the preheated grill, basting regularly with the sauce, until the flesh flakes easily with a fork, about 15 minutes.
Nutrition Facts : Calories 471.5 calories, Carbohydrate 12.8 g, Cholesterol 116.7 mg, Fat 36 g, Fiber 0.6 g, Protein 24.3 g, SaturatedFat 12.9 g, Sodium 516.1 mg, Sugar 9.8 g
GRILLED SALMON CAESAR SALAD
Flaky grilled salmon, lettuce, tomatoes and homemade garlic croutons star in this attractive salad. A Caesar-style dressing, nicely seasoned with lemon juice and grated Parmesan cheese, coats the colorful concoction. -Clara Barrett, Madison, Florida
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 15-20 minutes or until fish flakes easily with a fork. Cool., For croutons, toss the bread cubes, oil and garlic powder in a large bowl. In a nonstick skillet, saute bread cubes for 5-6 minutes or until golden brown, stirring occasionally. Remove from the heat; set aside., Flake salmon into chunks. In a large bowl, combine romaine and tomatoes. In a small bowl, whisk the oil, lemon juice, mayonnaise, sugar, garlic, salt and pepper. Pour over salad and toss to coat. Add the salmon, croutons and cheese; toss gently.
Nutrition Facts : Calories 322 calories, Fat 21g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 380mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 18g protein.
CATALINA SPINACH SALAD
My husband enjoys this colorful crisp salad. The tangy homemade dressing is economical and easy to fix. The crunch of chow mein noodles and water chestnuts blends nicely with the chopped eggs and crumbled bacon. -Joyce Cutbirth, Meridian, Idaho
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- Combine the first seven ingredients in a jar with tight-fitting lid; shake well. Combine remaining ingredients in a large salad bowl; add dressing and toss. Serve immediately.
Nutrition Facts : Calories 316 calories, Fat 23g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 501mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.
GRILLED SALMON CAESAR SALAD
Served hot or cold, salmon makes this salad fit for a king.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. Place salmon, skin side down, on grill over medium heat. Brush surface of fish with 1 tablespoon of the dressing. Cover grill; cook 9 to 11 minutes, or until fish flakes easily with fork and is opaque.
- In large bowl, toss lettuce, croutons and olives. Pour remaining dressing over top; toss gently to coat. Spoon salad onto large platter. Remove skin, and flake salmon. Arrange salmon on top of salad. Sprinkle with cheese.
Nutrition Facts : Calories 390, Carbohydrate 7 g, Cholesterol 80 mg, Fat 3, Fiber 2 g, Protein 28 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 2 g, TransFat 0 g
CATALINA CARIBBEAN SALAD
Love coconut shrimp? Then this island-inspired salad, featuring mango, cooked shrimp and flaked coconut, is right up your alley.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Toss first 4 ingredients in large bowl.
- Add dressing; mix lightly.
- Serve immediately.
Nutrition Facts : Calories 330, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 220 mg, Sodium 720 mg, Carbohydrate 27 g, Fiber 4 g, Sugar 22 g, Protein 26 g
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