ROASTED SALMON, PEPPER & BROAD BEAN SALAD
Prepare this vibrant salad ahead, then throw together at the last minute when your guests arrive
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Main course
Time 50m
Number Of Ingredients 12
Steps:
- Heat oven to 220C/200C fan/gas 7. Rub the peppers with a little olive oil, put in a roasting tin and cook in the oven for 15 mins. Rub the salmon with a little oil, add to the tin and roast for 8 mins more. Lift out the peppers, pop into a bowl, cover with cling film and set aside. Cool the salmon, then chill until ready to serve.
- When cool enough to handle, peel the skin from the peppers, then slice the flesh into strips. Mash the capers with the oil and vinegar, garlic and seasoning. Mix with the pepper strips, any pepper juices and the shredded basil. Set aside.
- Blanch the beans in boiling, salted water for 2-3 mins until just tender. Drain and rinse under cold water to cool. Set aside until ready to serve.
- To serve, flake the salmon into large chunks. Halve, stone and roughly chop the avocados, squeezing over a little lemon juice to stop them browning. Layer the fennel, rocket, basil leaves, avocado, beans, salmon and peppers with their dressing on a large platter. Gently toss, then serve immediately with crusty bread.
Nutrition Facts : Calories 379 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.51 milligram of sodium
SALMON LOAF WITH ROASTED RED PEPPERS
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Blend onion and roasted red pepper in a blender until liquefied; transfer to a large bowl.
- Mix salmon, saltine crackers, milk, egg, Worcestershire sauce, cayenne pepper sauce, cayenne pepper, and black pepper with the onion mixture in the large bowl; transfer to the prepared loaf pan.
- Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 45 minutes.
Nutrition Facts : Calories 197.3 calories, Carbohydrate 11.8 g, Cholesterol 62.4 mg, Fat 7.7 g, Fiber 0.7 g, Protein 19 g, SaturatedFat 1.8 g, Sodium 476 mg, Sugar 2.1 g
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 SALAD WITH BEANS
This is a great salad to make when you have leftover grilled salmon.
Provided by Mark Bittman
Categories Salad Bean Olive Tomato Backyard BBQ Lunch Lemon Basil Salmon Green Bean Summer Grill Grill/Barbecue Healthy Lettuce Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- If you are starting with raw salmon, start a charcoal or wood fire or preheat a gas grill or broiler; the rack should be about 4 inches from the heat source. Marinate the fish in the 2 tablespoons of olive oil and the thyme.
- When the fire is ready - it should be quite hot - grill the fish for 3 to 4 minutes per side. At the same time, grill the red pepper. Cool, peel and seed it, then cut into strips.
- Cool the fish, then cut it into small cubes and toss it with the lemon juice, beans, and remaining olive oil while you prepare the other ingredients. Add the tomatoes, shallots, olives, and herbs to the salmon. Taste for salt and pepper and correct the balance between olive oil and lemon juice if necessary. Serve on a bed of greens, topped with the strips of grilled red pepper.
WHITE BEAN SALAD WITH ROASTED CAULIFLOWER
This is the kind of substantial salad that's nice to have on hand, no matter the occasion. If you have time, it's best made with large dried white beans, such as cannellini, simmered at home. (It's great to have a pot of cooked beans in the fridge all summer long, for deploying in salads and soups.) But using canned beans is absolutely OK. The recipe calls for roasting the cauliflower, but it could also be cooked on a grill to impart some pleasant smokiness.
Provided by David Tanis
Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees. Put cauliflower on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast on the top rack until nicely browned, 20 to 25 minutes. Set aside to cool.
- Make the dressing: Put shallot in a small bowl with mustard, lemon juice, lemon zest, vinegar and ground fennel, if using. Stir well to combine, then whisk in olive oil. Season to taste.
- Make the salad: Put beans in a low salad bowl. Add celery and cauliflower, pour the dressing over and toss well, taking care not to crush beans. Let salad rest for 30 minutes or so to meld flavors. Taste and adjust for salt, acid and oil. Add parsley and scallions, toss once more, then serve at room temperature.
SLOW-ROASTED SALMON SALAD WITH BARLEY AND GOLDEN BEETS
While the salmon slow-roasts in the oven for 20 minutes, you'll slice the beets super-thin on a mandolin and stir-fry them with scallions until they turn into caramelized bites. Toss them with barley, nestle the salmon on top, and serve family-style.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 1h5m
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F with a rack 6 inches from heating element and another in center. Season fish with salt and pepper; place in a broiler-proof skillet or baking dish, skinned-side down. Season lemon slices and scatter over top; drizzle 6 tablespoons oil over everything.
- Roast on center rack until fish is almost cooked through but still translucent-pink in center, 18 to 20 minutes. Spoon some of oil from skillet over fish. Switch oven to broil; transfer to top rack and broil until lemons are lightly charred in spots and fish is just cooked through, 3 to 5 minutes more. Let cool slightly.
- Meanwhile, using a mandoline or a sharp knife, slice beets into very thin rounds, about 1/8 inch thick (you should have about 2 cups). Season with salt and drizzle with oil. Let stand, stirring occasionally, until softened slightly, 10 minutes; drain.
- Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add beets and cook, stirring occasionally, 5 minutes. Add scallion whites and light greens; continue cooking until softened and lightly caramelized, about 5 minutes more. Remove from heat; season to taste and stir in lemon juice.
- Toss beet mixture in a large bowl with barley and half of broiled lemon slices. Fold in 3/4 cup parsley and scallion dark-greens; season to taste. Mound on a platter and top with fish and remaining lemon slices; sprinkle with remaining 1/4 cup parsley and drizzle with a bit of oil from roasting skillet. Serve.
ROASTED SALMON SALAD
Make and share this Roasted Salmon Salad recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Make the vinaigrette: In a bowl, combine the vinegar, lemon juice, shallots, lemon zest and rosemary.
- Whisk in the olive oil and season with salt and pepper.
- Make the salmon salad: Roast the bell peppers directly over a gas flame or under the broiler as close to the heat as possible until charred all over.
- Transfer to a paper bag and let steam for 15 minutes.
- Scrape off the blackened skins and discard the stems, ribs and seeds.
- Cut the peppers into 1/3-inch-thick strips.
- Put the sliced potatoes in a medium saucepan of salted water and bring to a boil.
- Remove from the heat and let sit in the water until tender, about 18 minutes.
- Drain and transfer to a plate.
- Heat the olive oil in a medium skillet.
- Add the mushrooms and cook over high heat, stirring occasionally, until softened, about 4 minutes.
- Season with salt and pepper and transfer to a bowl.
- Preheat the oven to 500°F Lay the salmon fillet, skinned side down, on a lightly-oiled baking sheet and remove any stray bones with tweezers.
- Sprinkle the salmon with the thyme, fennel seeds and celery seeds; season with salt and black pepper.
- Roast for about 10 minutes, until the salmon is opaque but still slightly rare in the centre.
- Remove the salmon from the oven and preheat the broiler.
- Broil for about 1 minute, or until the top is browned.
- Break the salmon into large chunks.
- In a large bowl, combine the arugula with the fennel, mushrooms, roasted red peppers, potatoes and cilantro.
- Add 3/4s of the vinaigrette and toss.
- Arrange the salad on large plates or shallow bowls and top with chunks of the salmon.
- Drizzle the fish with the remaining vinaigrette and serve.
Nutrition Facts : Calories 710.2, Fat 38.4, SaturatedFat 5.5, Cholesterol 118.2, Sodium 219, Carbohydrate 40.2, Fiber 8.6, Sugar 6.3, Protein 53.7
ROASTED SALMON & WHITE BEAN SPINACH SALAD
No time for a healthy meal? Nonsense! This is a quick and nutritious dinner that's done in just 25 minutes. -Frances Pietsch, Flower Mound, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place salmon on a greased 15x10x1-in. baking pan; sprinkle with salt and pepper. Bake at 400° for 11-13 minutes or until fish flakes easily with a fork. Cool slightly., Meanwhile, in a large bowl, toss beans with vinaigrette; set aside. , Just before serving, add spinach and onion to bean mixture; toss to combine. Divide among four plates. Top with salmon.
Nutrition Facts :
CANNELLINI BEAN SALAD WITH ROASTED PEPPERS
"I've had this recipe quite a long time, although I have changed it somewhat from the original," comments Alden Thornton from Warrenton, Oregon. "It's always been popular, particularly when served at picnics and potlucks." Tip: If you are crunched for time, instead of roasting the pepper yourself, use roasted red peppers sold in jar, often near the pickles and condiments.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Cut red pepper in half; remove seeds. Broil pepper cut side down 4 in. from the heat until skin is blistered and charred, about 8 minutes. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Cut pepper into strips; place in a large bowl. Add the beans, onion and basil. In a jar with a tight-fitting lid, combine the vinegar, oil, salt and pepper; shake well. Pour over bean mixture; toss to coat.
Nutrition Facts : Calories 190 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 472mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges
MUSTARD SALMON CRUST WITH ROASTED PEPPERS AND BEANS
The Salmon keeps wonderfully moist baked on top of the roasted vegetables and underneath an unusual crust of oats, parmesan and mustard. Cod can be used in place of the Salmon.
Provided by English_Rose
Categories Beans
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pre heat oven to 400°F.
- Place the pepper quarters and onion wedges in to a roasting tin, drizzle over 2 tablespoons of the olive oil and toss well. Roast for approx 35-40 minutes or until caramelized and soft.
- Spread the mustard over the fish steaks. In a small bowl mix together the oat and grated cheese, set to one side.
- Remove peppers from oven, toss in the fava beans, and season with black pepper. Sit the fish steaks on top and scatter over the oat mixture.
- Drizzle over a little olive oil. Roast for a further 8-10 minutes.
- Preheat the broiler, place the crusted fish under the broiler for 1-2 minutes or until it is golden. Serve straight away with lemon wedges and a watercress salad.
Nutrition Facts : Calories 525, Fat 32.5, SaturatedFat 6.7, Cholesterol 91.9, Sodium 289.5, Carbohydrate 21.4, Fiber 4.6, Sugar 4.2, Protein 37
ROASTED PEPPER AND GREEN BEAN SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven broiler.
- Place the pepper under the broiler and cook on all sides until the skin is well charred. Remove from the oven. When cool enough to handle split the pepper in half, core it and discard the skin. Pat the pepper dry on paper towels. Cut the pepper lengthwise into thin strips. Set aside.
- Trim or break off the ends of the beans. Remove the strings, if any. Bring enough water to a boil to cover the beans when added. Add salt and the beans. Bring to a boil and simmer for 4 to 8 minutes or until tender. Drain well.
- Put the mustard and vinegar in a mixing bowl. Start beating with a wire whisk and gradually add the oil. Add the cumin, salt and pepper. Blend well. Add the beans, red peppers, onion and parsley. Toss well and serve.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 394 milligrams, Sugar 5 grams, TransFat 0 grams
SHEET PAN SALMON AND BELL PEPPER DINNER
An easy recipe for a quick dinner for weeknights with salmon, bell peppers, parsley, and lemon that is ready in about 30 minutes. I usually serve it with rice.
Provided by barbara
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a sheet pan with 2 tablespoons olive oil.
- Place salmon fillets, red and yellow bell peppers, and onion on the prepared sheet pan.
- Combine lemon juice, 3 tablespoons olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients on the sheet pan.
- Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes.
- Serve with lemon slices and remaining sauce.
Nutrition Facts : Calories 337.1 calories, Carbohydrate 16.9 g, Cholesterol 47 mg, Fat 22.9 g, Fiber 3.7 g, Protein 18.8 g, SaturatedFat 3.3 g, Sodium 920.7 mg, Sugar 7.3 g
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