Fabulous Salmon Curry Salad Recipes

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SUPERFOOD COCONUT CURRY SALMON SALAD



Superfood Coconut Curry Salmon Salad image

Provided by Candice Kumai

Categories     Kid-Friendly     Low/No Sugar     Wheat/Gluten-Free     Dinner     Quinoa     Salmon     Kale     Spring     Summer     Healthy     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 18

Coconut oil or olive oil cooking spray, for the baking dish
Salmon Marinade:
1 pound wild salmon fillet
1 tablespoon extra-virgin olive oil
1/2 teaspoon curry powder (add more if desired!)
1 tablespoon fresh lemon juice
1 teaspoon dried oregano, or 2 tablespoons fresh oregano
2 teaspoons reduced-sodium tamari soy sauce
Coconut Curry Dressing:
1 tablespoon unrefined coconut oil, at room temperature
1 teaspoon curry powder
3 tablespoons fresh lemon juice
1 teaspoon raw or manuka honey
2 tablespoons reduced-sodium tamari soy sauce
Salad:
2 cups lacinato kale leaves, finely chopped
2 cups cooked quinoa
1/4 red onion, thinly sliced

Steps:

  • Preheat the oven to 350°F. Coat a 9 x 13-inch baking dish with coconut oil or olive oil cooking spray and set aside.
  • In a medium bowl, whisk together the olive oil, curry, lemon juice, oregano, and tamari soy sauce. Place the salmon into a nonreactive container or baking dish with a lid, and pour the marinade over the top. Using a cooking brush, baste the salmon with the marinade, cover, and place into the fridge for about 30 minutes.
  • Remove the salmon from the fridge, and transfer to the prepared baking dish. Bake, on middle rack, for about 15 minutes. Remove from the oven and let cool slightly. The salmon should feel slightly firm to the touch.
  • Meanwhile, in a large bowl, whisk together the coconut oil, curry powder, lemon juice, honey, and tamari soy sauce until well combined. Add the kale, quinoa, and red onion to the bowl and toss gently to coat with the dressing. Flake in the cooked and slightly cooled salmon with fork, and toss to combine.

CURRIED SALMON SALAD



Curried Salmon Salad image

Provided by Niki

Time 20m

Yield 8

Number Of Ingredients 15

2 6 ounce cans salmon (drained)
2/3 cup mayonnaise
1 1/2 tablespoons lemon juice (about 1 lemon)
3 teaspoons yellow curry powder
2 teaspoons honey
1/2 teaspoon ground ginger
1 teaspoon ginger root (peeled and finely chopped)
1/4 teaspoon freshly ground black pepper
1 stalk celery (finely chopped)
1/4 medium red onion (finely chopped)
1 cup red grapes (cut in half)
1/2 cup raw cashews (coarsely chopped)
1/2 teaspoon olive oil
1 pinch salt
1 pinch cayenne pepper

Steps:

  • Mix mayonnaise, lemon juice, curry powder, honey, ground ginger, ginger root and black pepper together in a bowl.
  • Fold in salmon, celery, onion and grapes.
  • Place cashews in a small skillet over medium high heat with olive oil, salt and cayenne pepper. Stir continuously for about 2-3 minutes, until cashews are golden brown. Cool slightly and add to salmon mixture.

FABULOUS SALMON CURRY SALAD



Fabulous Salmon Curry Salad image

Provided by Shirley

Categories     Salad

Number Of Ingredients 11

13 oz ThinkPink and/or Redhead (drained (2 cans))
1 cup celery (minced)
1/2 cup apple (unpeeled, diced)
2 tbsp raisins or dried apricots (chopped )
1/4 cup pecans or slivered almonds (chopped-coarsely )
1 tsp curry powder
1/2 tsp salt
1 tsp cider vinegar
1/2 tsp black pepper
1/8 tsp cayenne pepper
1/2 cup mayonnaise or plain yogurt

Steps:

  • * Optional tip: Toast the nuts in a 325 degree oven for 5 to 7 minutes, stirring frequently.
  • Flake the Salmon with a fork being sure to smash the skin and bones up with the fillets for added nutrition. If this seems unappealing to you we suggest just trying it the first time; due to the canning process the bones and skin are undetectable when smashed and mixed in with everything else.
  • Add remaining ingredients to Salmon and mix until evenly combined. Serve on your favorite bread, alongside crackers or celery sticks or scoop on top of a green salad.

CURRIED SALMON PASTA SALAD



Curried Salmon Pasta Salad image

A delicious salmon pasta salad is tossed with a vibrant dressing in this great dish featuring all the food groups!

Provided by Ben S.

Categories     Salad     Seafood Salad Recipes     Salmon Salad Recipes

Yield 8

Number Of Ingredients 14

1 cup dry pasta, such as macaroni or small shells
8 ounces cooked, skinned salmon
½ cup minced red or yellow onion
1 cup diced celery
1 medium red apple, diced
½ cup chopped walnuts or dry-roasted, unsalted peanuts
1 (6 ounce) container fat-free yogurt
2 tablespoons olive oil
1 tablespoon curry powder
2 teaspoons fresh lemon juice
2 cloves garlic, crushed
1 teaspoon Dijon mustard
½ teaspoon salt (or to taste)
Freshly ground black pepper, to taste

Steps:

  • Cook pasta per package directions; drain and rinse. In a large bowl, combine first six ingredients. In a small bowl, combine dressing ingredients. Pour dressing over salad; toss. Refrigerate, or serve at room temperature.

Nutrition Facts : Calories 221.6 calories, Carbohydrate 17.6 g, Cholesterol 18.3 mg, Fat 12.3 g, Fiber 2.2 g, Protein 11 g, SaturatedFat 1.8 g, Sodium 208.4 mg, Sugar 4.5 g

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