Salad Recipes With Salmon

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SALMON SALAD



Salmon Salad image

Try this salmon salad in place of the standard tuna salad.

Provided by Jessica

Categories     Salad     Seafood Salad Recipes     Salmon Salad Recipes

Time 5m

Yield 4

Number Of Ingredients 7

2 (7 ounce) cans salmon, drained
2 tablespoons fat-free mayonnaise
2 tablespoons plain low-fat yogurt
1 cup chopped celery
2 tablespoons capers
⅛ teaspoon ground black pepper
8 leaves lettuce
Calories181.5 calories
Carbohydrate3.7 g
Cholesterol43.6 mg
Fat7.4 g
Fiber0.8 g
Protein23.9 g
SaturatedFat1.6 g
Sodium567.8 mg
Sugar2.2 g

Steps:

  • Crumble the salmon into a 1 quart bowl, removing any bones or skin.
  • In a small bowl combine the mayonnaise, yogurt, celery, capers and pepper. Mix well and then add to salmon and toss. Serve on a bed of lettuce leaves.

QUICK AND EASY SALMON SALAD



Quick and Easy Salmon Salad image

A quick and easy salmon salad, full of flavor. Can be eaten as a side or spread over baguette slices and topped with fresh cucumber. Created and tested after reviewing all salmon salad recipes and reviews. Yum!

Provided by NomNomNomz

Categories     Salad     Seafood Salad Recipes     Salmon Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 6

3 stalks celery, finely chopped
1 (8 ounce) can skinless, boneless salmon, drained and flaked
⅓ small red onion, finely chopped
2 tablespoons mayonnaise
1 teaspoon chili powder
1 green onion, finely chopped
Calories154.2 calories
Carbohydrate2.3 g
Cholesterol27.6 mg
Fat9.8 g
Fiber0.8 g
Protein13.7 g
SaturatedFat1.7 g
Sodium275.2 mg
Sugar0.9 g

Steps:

  • Mix celery, salmon, red onion, mayonnaise, chili powder, and green onion together in a bowl.

COLD-POACHED SALMON NICOISE SALAD WITH CRISPY POTATOES



Cold-Poached Salmon Nicoise Salad with Crispy Potatoes image

Provided by Valerie Bertinelli

Time 1h15m

Yield 8 servings

Number Of Ingredients 21

1 cup dry and crisp white wine
1 tablespoon Dijon mustard
5 sprigs fresh dill
2 lemons, 1 sliced in half, the other sliced into thin rounds
1 pound salmon, pin bones removed, skin intact
Kosher salt and freshly ground black pepper
1/3 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon chopped fresh dill fronds
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1 pound baby Yukon gold potatoes
Kosher salt and freshly ground black pepper
4 large eggs
1/2 pound haricot vert or thin green beans, trimmed
1/4 cup olive oil
1 large head frisee lettuce, cut into bite-size pieces (about 5 cups)
1 romaine heart, cut into bite-size pieces (about 3 cups)
1 cup cherry tomatoes, sliced in half
1/2 cup pitted kalamata olives, sliced in half

Steps:

  • For the salmon: Add the wine, Dijon mustard, dill sprigs and 1 cup of water to a large straight-sided skillet. Squeeze the juice from the halved lemon into the skillet and then add in the lemon halves. Bring the mixture to a simmer over medium heat. Sprinkle the salmon with a generous pinch of salt and pepper. Once the liquid is simmering, gently add the salmon, skin-side-down, and turn the heat to low. Place the lemon slices on top of the salmon, cover the pan and cook for 10 minutes. Turn the heat off and let sit, covered, for 5 minutes. The salmon should easily flake apart with a fork. Carefully remove the salmon from the liquid and set on a plate. Cool completely.
  • For the dressing: Add the vinegar, oil, dill, mustard, garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper to a glass jar with a lid. Cover and shake to emulsify. Set aside until ready to assemble the salad.
  • For the salad: Add the potatoes to a large saucepan and add enough cold water to cover the potatoes by 4-inches. Add a big pinch of salt and heat over medium high heat. Bring the potatoes to a boil and let cook until the potatoes are fork tender, 5 to 8 minutes. Use a slotted spoon to remove the potatoes to a plate. Reserve the pot with boiling water to use to cook the eggs and haricot vert.
  • Fill a large bowl with ice and water. Bring the water back up to a boil, then add your eggs and cook for 7 minutes. Remove the eggs to the ice bath. Bring the water back up to a boil and add the haricot vert. Cook until they are tender-crisp, about 3 minutes. Remove the haricot vert to the ice bath. Drain and cut them into thirds and set aside until ready to assemble. Remove the eggs from the ice bath, peel and set aside.
  • Using the flat base of a measuring cup or a glass, lightly smash the potatoes to expose some of the flesh. Sprinkle with a generous pinch of salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil and swirl to coat the pan. Carefully add the potatoes into the pan, seasoning side down. Sprinkle the exposed side of the potatoes and cook until they are crispy and golden brown in places, about 4 minutes per side. Some potatoes may break apart, that's totally fine! Remove to a plate and set aside until ready to assemble.
  • To assemble the salad: Arrange the frisee and romaine leaves on a large platter. Drizzle about half of the dressing and toss to coat. Top the lettuce with the crispy potatoes, haricot vert, tomatoes and olives. Flake the cooled salmon into large pieces and scatter it on top of the salad. Slice the eggs in half and nestle into the salad. Drizzle on the remaining dressing and serve.

SALMON SALAD



Salmon Salad image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 pounds cooked salmon, chilled
1 cup small-diced celery (3 stalks)
1/2 cup small-diced red onion (1 small onion)
2 tablespoons minced fresh dill
2 tablespoons capers, drained
2 tablespoons raspberry vinegar
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature.

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