Hot And Cold Smoked Salmon Salad Recipes
HOT AND COLD SMOKED SALMON SALAD
A riot of colour, texture and temperature with a light creamy dressing
Provided by adamldraper
Time 35m
Yield Serves 2
Number Of Ingredients 14
Steps:
- For the hot salad put the chopped sweet potatoes in the microwave to steam on full power for a few minutes (about 4 minutes). It won't be cooked through but it will be softened.
- Coat the sweet potatoes and other vegetables for the hot salad in the plain oil (TOP TIP put the veggies in a plastic bag with the oil and give it a shake to lightly coat). Add to a cold griddle pan in a single layer.
- Heat the pan to medium. Don't be tempted to touch the vegetables - you want them to warm up slowly to cook through and caramelise/char on the outside. It'll take around 10 minutes. Test one or two pieces to see if it's caramelising - if not give it a few more minutes before tossing the vegetables and charring the other side for another 5 minutes. When done, set aside to slightly cool for a couple of minutes.
- As the hot salad takes on its thermal namesake, prepare the dressing by mixing all the ingredients together. You might need to add a little water to thin it - it should be the consistency of double cream.
- When the hot salad has cooled a little mix the hot salad and cold salad together with ⅔rds of the dressing. It will be a light coating. Decant in to bowls to serve and curl pieces of the salmon atop. Blob the remainder of the dressing to finish.
MOM'S SMOKED SALMON SALAD
An easy smoked salmon salad recipe that will please everyone. A truly delicious salad!
Provided by CherryP
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Mix mayonnaise, lemon juice, dill, and capers together in a large bowl until smooth. Add apples, corn, and smoked salmon; toss gently until evenly coated. Chill before serving.
Nutrition Facts : Calories 602.8 calories, Carbohydrate 17.8 g, Cholesterol 31.1 mg, Fat 59.2 g, Fiber 2.4 g, Protein 4.9 g, SaturatedFat 8.9 g, Sodium 615.7 mg, Sugar 6.9 g
SMOKED SALMON CHOPPED SALAD
Found this recipe online, from a 1999 BH&G magazine. Sounds like it has potential, so I'm posting it here to keep track of it. I may post some changes once I've actually made it. I'm guessing the smoked salmon in the recipe refers to hot-smoked salmon like alder-smoked salmon, not cold-smoked like lox or nova.
Provided by Halcyon Eve
Categories Peppers
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make dressing: combine olive oil, lemon zest, lemon juice, sugar, salt, and pepper sauce in a jar. Allow to sit at room temperature for 30 minutes before using. Shake well before use.
- Spray four 6-ounce cups or ramekins with nonstick spray.
- Equally divide and layer ingredients in each cup in the following order: salmon, green onion, yellow pepper, tomatoes, onion, and cucumber.
- Cover tops with plastic wrap and firmly press mixture into cups with a can slightly smaller than diameter of cup to press ingredients together.
- Turn salads out onto individual plates lined with lettuce leaves or other greens (if desired). Carefully remove cups.
- Sprinkle salads with capers. Drizzle dressing over salads and serve.
Nutrition Facts : Calories 127.6, Fat 8.1, SaturatedFat 1.2, Cholesterol 5.9, Sodium 400, Carbohydrate 9.2, Fiber 1.8, Sugar 4.2, Protein 6.2
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