FRUITY RED SALMON SALAD
Sweetened with apples and raisins and eaten on whole wheat saltines, this is a very healthy lunch salad! I like my salads moist, so you may want to adjust your lemon juice or mayo.
Provided by seajillian
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Combine red salmon and lemon juice in a glass bowl; mix well.
- Stir in golden raisins, apple, celery, mayonnaise, and crushed red pepper flakes; mix thoroughly.
Nutrition Facts : Calories 367.8 calories, Carbohydrate 21.2 g, Cholesterol 50.6 mg, Fat 20.9 g, Fiber 1.8 g, Protein 25 g, SaturatedFat 3.9 g, Sodium 664.2 mg, Sugar 15 g
GRILLED SALMON WITH ORZO, FETA, AND RED WINE VINAIGRETTE
Provided by Curtis Stone
Categories Fish Pasta Quick & Easy Backyard BBQ Dinner Vinegar Feta Seafood Salmon Grill Grill/Barbecue Pescatarian Peanut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 17
Steps:
- 1. Prepare an outdoor grill for medium- high cooking over direct heat.
- 2. Meanwhile, make the orzo salad: Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 minutes, or until just tender. Drain the orzo in a sieve and set aside.
- 3. In a medium bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper.
- 4. In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt and pepper. Set aside at room temperature.
- 5. To cook the salmon: Coat the salmon with olive oil and season with salt and pepper. Oil the cooking grate. Place the salmon on the grill with the top right corner of each fillet facing the 2-o'clock position and cook for 4 minutes, without moving the salmon. (This will help give the salmon a good sear of nice grill marks and help it release from the grate.) Using a thin metal spatula, starting at the corner of each fillet nearest you, flip the fillets over. Grill for about 2 minutes, or until the fish is opaque with a slightly rosy center when flaked in the thickest part with the tip of a small knife. Remove from the grill.
- 6. Mound the salad in the center of a large serving platter or four dinner plates. Sprinkle with the feta cheese. Top with the salmon, sprinkle with the chives, and serve.
SPAGHETTI WITH SALMON TWO WAYS
To dress pasta? Olive oil, of course. But that was until I tried a generously buttered spaghetti at Arakataka restaurant in Oslo. Only after I unwound the disarmingly simple knot of fresh pasta strands tossed with butter and crowned with fish roe did the sumptuous complexity of flavors start to bloom. This was a dish I knew I would try to replicate at home. The challenge was the roe. The restaurant used lojrom, also called bleak roe, a fairly fine-grained roe that is popular in Scandinavia but hard to find in the United States. Other roes, like golden whitefish, trout and salmon, may be substituted. For a somewhat more substantial preparation, I added some hot-smoked salmon, ripe tomato and a hint of lemon.
Provided by Florence Fabricant
Categories dinner, easy, pastas, main course
Time 20m
Yield Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil for the pasta. While water is heating, melt butter in a 3-quart saucepan over low heat. Add lemon zest to butter and cook about 90 seconds, until the lemon is fragrant. Do not allow butter to brown. Remove from heat. Add tomato and salmon to the pan and stir briefly. Fold in mint.
- When water boils, add pasta and cook until al dente, about 5 minutes. Drain, then place pasta in the pot with the salmon and gently fold ingredients together. Season generously with pepper and, if needed, salt.
- Divide pasta among 2 or 3 shallow plates. Top each portion with roe and serve.
Nutrition Facts : @context http, Calories 480, UnsaturatedFat 7 grams, Carbohydrate 61 grams, Fat 17 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 492 milligrams, Sugar 4 grams, TransFat 0 grams
SALMON PASTA SALAD
Don't recall where this recipe came from years ago, but it is one of the few salmon recipes that I really like. Note that 1.75 cups of cold baked salmon can be substituted for the canned salmon. If the final product seems too dry for your taste, additional red wine vinegar and olive oil can be added.
Provided by Sydney Mike
Categories Low Cholesterol
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Rinse & remove skin & bones & other tissue from red salmon, then break into medium-size pieces.
- Cook pasta according to box, then chill.
- In large bowl, mix together salmon, pasta, carrots, celery, olives, onion & bell pepper.
- In smaller bowl, combine vinegar, oils, sugar, oregano, salt & pepper & mix well, then pour it over salmon mixture, tossing carefully to coat.
- Serve immediately, or cover, chill & serve later.
SALMON PASTA SALAD
This recipe was one of my husband's favorite ways to enjoy salmon. I've had it so long I don't even remember where it came from originally. This salad is a nice light meal for a hot summer day, and it lets the salmon flavor come through. -Mary Dennis, Bryan, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, toss the pasta, salmon, tomatoes, cucumber and onion. For dressing, combine the oil, lemon or lime juice, dill, garlic, salt and pepper; mix well. Pour over pasta. Cover and chill. Serve over lettuce.
Nutrition Facts : Calories 332 calories, Fat 18g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 514mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.
RED SALMON SPAGHETTI SALAD
Quick and easy, light and healthy, flavoursome lunch or brunch: red salmon tossed through pasta with garlic, diced red capsicum, baby spinach leaves, bean shoots and fresh basil. Serve with crusty Italian style bread rolls. This dish can be eaten warm or cold, according to preference and, when taking to work for lunch, depending on the reheating facilities there! Adapted from a recipe for Kipper Spaghetti on the Simply Great Meals Recipe Club website. This recipe has plenty of scope for endless adaptations - varying both the pasta and the vegetables - each time you make it, depending on what is readily available in the cupboard and fridge and to suit your tastes.
Provided by bluemoon downunder
Categories One Dish Meal
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Cook the spaghetti until al dente in boiling water in a medium-sized pot to which you have added a pinch of salt. Take care not to overcook.
- Drain the spaghetti thoroughly in a colander, letting it sit in the colander for several minutes and tossing and shaking it until it is completely free of water.
- Return the spaghetti to the dry but still hot pot.
- While the spaghetti is cooking, in a non-stick pan gently sauté the garlic in the oil, until soft but not brown.
- For the last minute, add the diced red capsicum, and stir constantly.
- Add the garlic and red capsicum to the spaghetti.
- Break up the red salmon into smaller chunks in the can or, if you prefer, first transfer it with the liquid to a bowl.
- Gently fold the salmon into the spaghetti, including about half a cup of the liquid. If necessary, add more liquid, a little at a time, until the spaghetti is lightly covered.
- Taking care not to break the spinach leaves, the bean shoots and the basil leaves, gently stir them into the spaghetti and salmon.
- If eating straight away, return the spaghetti to the heat stirring for 1-2 minute or until heated through.
- Chef's Suggestion: This dish is equally delicious cold if you are taking some to work for lunch. If you know you are going to be doing this, you may want to break the spaghetti into smaller pieces before cooking.
- Alternative: Drain the salmon and add 1/4 cup of olive oil to the spaghetti when folding in the salmon. And add more olive oil as needed.
Nutrition Facts : Calories 632.3, Fat 12.1, SaturatedFat 2.1, Cholesterol 65.1, Sodium 69.6, Carbohydrate 89.9, Fiber 5.2, Sugar 4.4, Protein 39
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