GREEN SALAD WITH SALMON
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sprinkle the salmon with salt and pepper. Add the salmon to the hot skillet and cook for 7 minutes on each side. Remove from the heat.
- Combine the mixed greens, tomatoes, dried cherries, pine nuts, broccoli and blueberries together in a bowl. Whisk together the remaining 4 tablespoons olive oil, vinegar and chives. Season with salt and pepper and pour half over the salad. Place the salmon on top of the salad and pour over the remaining dressing. Serve with toasted bread on the side.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
SALMON CAKES OVER A MIXED GREEN SALAD
Steps:
- In a large bowl stir together the salmon, scallion, and parsley. In a separate bowl combine the mustard and mayonnaise and season with salt & pepper. Add the mayonnaise mixture to the salmon mixture and gently stir together. Add to up to 1/2 cup of the breadcrumbs to help bind everything together. Shape into 4-6 cakes, depending on desired size, and chill for 1 hour. Dip cakes into remaining bread crumbs. Heat oil in non-stick skillet and cook cakes on each side until golden brown. Serve over mixed greens with lemon vinaigrette.
- Combine all ingredients in a small jar, cover and shake until well combined.
- Stir all ingredients until well combined and chill.
COLD ROAST SALMON WITH SMASHED GREEN BEAN SALAD
Roasting salmon low and slow yields fish that stays moist and tender even when served chilled. A raw green bean salad is a perfect crunchy accompaniment; our trick for smashing and marinating the beans softens their texture and flavors them inside and out.
Provided by Anna Stockwell
Categories Bon Appétit Seafood Fish Salmon Green Bean Radish Lemon Dinner Summer Wheat/Gluten-Free
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F. Place salmon on a rimmed baking sheet and rub 2 Tbsp. oil over each side. Season all over with black pepper, 2 tsp. kosher salt, and 1/4 tsp. red pepper flakes. Arrange skin side down and roast until a tester, metal skewer, or thin-bladed knife inserted laterally through salmon flesh meets no resistance, 20-25 minutes. (Fish should be opaque throughout and just able to flake.) Let cool.
- While salmon is roasting, make the salad. Whisk lemon juice, 3 Tbsp. oil, 2 tsp. kosher salt, and remaining 1/4 tsp. red pepper flakes in a large bowl to combine. Set dressing aside.
- Working in batches, place green beans in a large resealable plastic bag. Seal bag and whack beans with a rolling pin to split the skins and soften the insides without completely pulverizing the flesh. Place in bowl with reserved dressing. Toss, massaging with your hands to break beans down further and coat. Let sit at room temperature at least 1 hour.
- Thinly slice radishes lengthwise. Place in a large bowl of ice water, cover, and chill until ready to serve (this will allow you to get the prep out of the way and keep the radishes crisp and firm).
- Just before serving, drain radishes and toss with marinated green beans. Add pistachios; taste salad and season with pepper if needed. Transfer to a platter and drizzle with oil and sprinkle with sea salt.
- Using 2 spatulas, carefully transfer salmon to another platter, leaving skin behind on baking sheet. Drizzle with oil and squeeze juice from a lemon wedge or two over; sprinkle with sea salt. Serve with more lemon wedges and Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde alongside.
- Do Ahead
- Salmon can be roasted and green beans can be marinated 1 day ahead; cover and chill separately. About 45 minutes before serving, remove green beans from the fridge and let sit at room temperature to warm up a bit. Radishes can be sliced 1 day ahead; keep chilled.
SALMON AND GREEN BEAN SALAD
This is a simple salad for lunch with a nice bowl of soup. I am not a fan of fish or beans but who would have figured they would taste so good together
Provided by Amy in Hawaii
Categories Lunch/Snacks
Time 2h10m
Yield 1 cup, 3 serving(s)
Number Of Ingredients 13
Steps:
- Drain salmon and remove any bones. Thaw green beans and slice onion into thin rings.In a medium bowl, combine salmon, green beans and onion.
- In a small bowl combine vinegar, olive oil, lemon juice, water, basil, salt, pepper, and garlic; whisk together well. Pour over over salmon mixture; toss to combine.
- Cover and refrigerate 2 hours to blend flavors.
- Serve on a bed of shredded lettuce and garnish with tomatoes.
- Makes three one-cup servings.
Nutrition Facts : Calories 202.1, Fat 9.2, SaturatedFat 1.6, Cholesterol 24.9, Sodium 326.7, Carbohydrate 15.6, Fiber 5.9, Sugar 2.7, Protein 16.6
HERB CRUSTED SALMON WITH MIXED GREENS SALAD
My word, was this good. We made it on Monday and I am still thinking about it. I am trying to eat more salmon, and this recipe, along with the one posted before, are both terrific. I can't say enough good things about this salad, and with all the herbs growing in my garden to use for it...it was wonderful.
Provided by larchie
Categories Summer
Time 27m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Combine first seven ingredients in shallow dish; spray fish with cooking oil, both sides, sprinkle with salt, and dredge through mixture.
- Heat non-stick skillet to medium high heat, coat skillet with cooking spray. Add fish, cook three minutes one side. Reduce heat to medium, and carefully turn fish over; cook four minutes or until fish reaches desired level of doneness.
- In small bowl, whisk together lemon juice (about half the lemon from which you got your rind), olive oil, mustard, salt, and garlic. Mix together salad greens and onions (obviously, you don't have to use the spinach/romaine mixture, that is just what we did b/c it was what we had) in a large bowl; add dressing, toss to coat.
- Place salad on plate and top with salmon.
Nutrition Facts : Calories 504.6, Fat 18.9, SaturatedFat 3.3, Cholesterol 103.5, Sodium 1631.5, Carbohydrate 30.1, Fiber 5.3, Sugar 3.5, Protein 53
GREEN SALAD WITH CAVIAR AND SMOKED SALMON
Categories Salad Milk/Cream Leafy Green No-Cook Horseradish Salmon Summer Chill Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Beat cream, 1 tablespoon chives and horseradish in medium bowl to stiff peaks. Fold in 2 tablespoons caviar. Season to taste with pepper. Place salmon slices on work surface. Spread 2 tablespoons caviar mixture down center of each, leaving 1/2-inch border on short sides. Fold short sides in, then roll up smoked salmon, starting at 1 long side. Place seam side down on plate. Wrap salmon bundles in plastic and refrigerate at least 2 hours and up to 4 hours.
- Place greens and remaining 2 tablespoons chives in large bowl. Whisk oil and lime juice in small bowl to blend. Season dressing to taste with salt and pepper. Pour over greens and toss to coat. Divide salad among 4 plates. Top each with salmon bundle. Top with remaining 4 teaspoons caviar and serve.
SUMMER BERRY SALAD WITH SALMON
Steps:
- Combine lettuce, salmon, blackberries, raspberries, and strawberries in a large bowl and toss gently to combine.
- Drizzle salad with dressing and toss gently to coat.
Nutrition Facts : Calories 267.8 calories, Carbohydrate 18.7 g, Cholesterol 43.1 mg, Fat 13.7 g, Fiber 6.4 g, Protein 19.5 g, SaturatedFat 2.1 g, Sodium 180.7 mg, Sugar 11.1 g
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HERB-CRUSTED SALMON WITH MIXED GREENS SALAD RECIPE …
From myrecipes.com
4.5/5 (9)Calories 256 per servingServings 4
- To prepare salmon, combine the first 7 ingredients in a shallow dish or pie plate. Lightly coat both sides of fillets with cooking spray, and sprinkle evenly with 1/4 teaspoon salt. Dredge both sides of fillets in breadcrumb mixture.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fillets to pan; cook 3 minutes. Reduce heat to medium; carefully turn fillets over. Cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
- To prepare salad, combine juice, oil, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add mixed greens; toss gently to coat. Place 2/3 cup salad on each of 4 plates; top each serving with 1 fillet.
SIMPLE SALMON AND GREENS SALAD RECIPE - THE PURE LIFE
From thepurelife.ca
Servings 1Estimated Reading Time 1 minCategory Main Dishes, Quick & Easy, Salads, Spring
- If you don't have smoked salmon, you can also use a fresh piece and bake it at 375F for about 15 mins in a marinade of lemon and garlic.
- Mix it all together by adding the greens to your bowl, breaking the salmon into small pieces, finely chopping the cucumber and avocado into small cubes and sprinkling the seeds throughout the salad.
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