Hot And Cold Smoked Salmon Salad Recipes

HOT AND COLD SMOKED SALMON SALAD

Hot and Cold Smoked Salmon Salad image

A riot of colour, texture and temperature with a light creamy dressing

Provided by adamldraper

Time 35m

Yield Serves 2

Number Of Ingredients 14

Ingredients

A little plain oil (I use vegetable oil)
1 clove of garlic, finely sliced
1 clove of garlic finely chopped Salt and pepper to taste Vegetables chopped in to 3cm cube pieces (I used 2 sweet potatoes, 3 large vine tomatoes, 1 yellow pepper and 1 red onion - any vegetables with a high sugar to caramelise will work well)
1 bag of rocket (40g)
2 spring onions shredded
1 little gem lettuce torn
2 sheets of hot-smoked salmon torn in to pieces
2 tbsp Greek yoghurt (full fat ideally, but that's up to you)
Juice and pulp of ½ lemon
¼ tsp of fresh dill
¼ tsp of dried tarragon
A little salt and finely ground pepper
1 tsp of spring onion (green part only) or chives finely chopped
A splash of water if the dressing needs thinning a little

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

Mom's Smoked Salmon Salad image

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

Ingredients

2 cups mayonnaise
½ lemon, juiced
3 tablespoons chopped fresh dill
2 tablespoons chopped capers
2 Granny Smith apples, cored and sliced
1 ½ cups sweet corn
1 (3 ounce) package smoked salmon, flaked

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

Smoked Salmon Chopped Salad image

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

Ingredients

2 tablespoons olive oil
2 teaspoons lemon zest
2 tablespoons lemon juice
1/2 teaspoon sugar
1/4 teaspoon salt
3 dashes bottled hot pepper sauce (to taste)
3/4 cup flaked smoked salmon
1/4 cup thinly sliced green onion
1/2 cup chopped yellow sweet pepper
1 1/3 cups chopped seeded tomatoes
1/4 cup chopped red onion
1 medium cucumber, coarsely chopped (about 2 cups)
2 teaspoons small capers, drained

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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