Salad Of Shredded Greens And Smoked Salmon Chiffonnade De Saumon Recipes

SMOKED SALMON NIçOISE SALAD

Steps:

• Preheat the oven to 425 degrees F.
• Toss the potatoes with 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet. Roast for 15 minutes.
• Meanwhile, toss the haricot verts with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper and place on one side of a second baking sheet. Place the eggs on the other side of the baking sheet. After the potatoes have roasted for 15 minutes, add the second baking sheet to the oven. Continue to roast until the potatoes are golden brown and crispy in spots and easily pierced with a fork and the green beans are tender and crisp in spots, about 15 minutes more.
• Immediately submerge the eggs into a bowl of ice water and let sit for 10 minutes. Peel and quarter the eggs.
• Mix the vinegar, mustard, thyme leaves and red onion in a medium bowl. Whisking constantly, drizzle in the remaining 1/4 cup olive oil until emulsified.
• Divide the lettuce among serving plates. Arrange the potatoes, haricot verts, salmon, eggs, cherry tomatoes and olives on top of the lettuce and drizzle each plate with some of the dressing. Sprinkle with salt and a few grinds of black pepper.

SALAD OF SHREDDED GREENS AND SMOKED SALMON (CHIFFONNADE DE SAUMON)

Steps:

• In small bowl, combine creme fraiche or sour cream, lemon juice and paprika.
• Stack several lettuce leaves and, using long chef's knife, cut into fine strips, as if slicing cabbage for cole slaw. Place in large salad bowl and toss with dressing.
• Distribute lettuce among 4 salad plates and cover each with several strips of salmon. Serve immediately.

HOME SMOKED SALMON WITH GREEN SALAD AND APPLE VINAIGRETTE

Steps:

• To make the salmon: In a medium bowl or container, combine the hot water, brown sugar, white sugar, salt and lemon zest. Add the salmon, skin side up, to the brine, pressing it down to submerge. Cover with plastic wrap, and refrigerate overnight.
• Remove the salmon from the brine, and discard the liquid. Rinse the fillet under cold running water briefly to remove the excess salt. Place the salmon, skin side down, onto a rack. Let it stand until the top is dry to the touch, for about 1 hour. Do not pat dry.
• To prepare your wok smoker: Lay 2 layers of foil in the bottom of a wok if you want to protect the pan from getting charred. Add 2 handfuls of wood chips to the wok and place it over high heat. Add the 1/2 cup water.
• Position the bamboo steamer over top of the chips, and set the salmon fillets inside.
• Cover the wok with a lid or aluminum foil, and let the salmon smoke for about 20 to 30 minutes, or until its flesh is firm to the touch, and its edges are brown, crustier and caramelized.
• Remove the salmon from the steamer and transfer to a plate. Drizzle the smoked salmon with olive oil for garnish, and serve it alongside the salad.
• To make the vinaigrette: Pour the apple juice into a small pot, then boil it on high to reduce the liquid by half.
• Into a bowl, add the mustard and grind over some black pepper.
• Add a nice pinch of coarse salt, then add a dash of the apple cider vinegar. Whisk in your reduced apple juice along with the canola oil. Taste for seasonings and adjust if necessary.
• To make the salad: Toss the frisee, radishes, beets, green beans, arugula, and celery leaves into a bowl with just enough vinaigrette to barely moisten the leaves.
• Partially crush your crunchy croutons by placing them into a bowl, then crunching them with the bottom of a second bowl. Then add them to the vegetables.
• Grate a little lemon zest over the salad with a grind of black pepper. Give everything a final toss and plate.

SHREDDED CABBAGE AND SALMON SALAD

Steps:

• Cook edamame according to package instructions; drain. Heat broiler, with rack in top position. In a small bowl, stir together lime zest, honey, and 2 teaspoons soy sauce. Brush a foil-lined rimmed baking sheet with 1/4 teaspoon sesame oil. Add salmon; brush with honey glaze. Broil until salmon is browned and opaque throughout, 6 minutes. Let cool slightly. Meanwhile, in a large bowl, whisk together lime juice, ginger, 4 teaspoons soy sauce, and 1 tablespoon sesame oil. Add cabbages, edamame, and scallions and toss to coat. Flake salmon into salad and toss very gently to combine.

SMOKED SALMON SALAD

Steps:

• Whisk oil and vinegar in small bowl to blend well. Season with salt and pepper.
• Place greens in large bowl. Toss with enough dressing to coat lightly. Divide greens among 4 plates. Arrange smoked salmon slices over greens on each plate, dividing equally. Drizzle more dressing over salmon. Sprinkle salmon with capers. Garnish salads with red onion and red and yellow tomatoes.