SALMON & CILANTRO POTATO SALAD
DH & I were the lucky recipients of a lrg amt of fresh salmon recently. 18 lbs went to be smoked & the rest is in our freezer, so I've been on a mission to expand my salmon horizons. The Alaska Seafood Marketing Institute has been my best source & they didn't disappoint me w/this truly special potato salad that ranks right behind "my mama's best" for me. They described it as a side-dish, but I've used it more as a hearty 1-dish salad meal & just served it w/crusty bread & a variety of veggie/salad items at its side (sliced tomato & cucumber, olives, hard-boiled eggs, etc). Times were estimated & do not include time spent cooking the potatoes. This is a must try! Enjoy! (Edited to Add: To halve this recipe, use 1/2 can salmon & the rest of the ingredients halve easily. Then w/the unused canned salmon, make salmon patties to accompany the salad.)
Provided by twissis
Categories Potato
Time 20m
Yield 8-10 Side dish servings, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Put mayonnaise, cilantro, garlic, onion & celery in a lrg mixing bowl & combine well.
- Add salmon & potatoes & gently mix all ingredients together to coat. Taste & add salt & pepper to suit individual pref.
- Chill for 1-3 hrs for best results. Garnish w/fresh cilantro & serve.
- NOTE: # of servings & serving size will depend on whether you use it as a side dish or 1-dish meal.
Nutrition Facts : Calories 200.4, Fat 3.3, SaturatedFat 0.6, Cholesterol 32, Sodium 407.4, Carbohydrate 29.4, Fiber 3.5, Sugar 5, Protein 13.3
CILANTRO-TOPPED SALMON
"This has been a favorite with everyone who has tried it," Nancy Culbert assures from Whitehorn, California. A tongue-tingling cilantro-lime sauce compliments tender salmon fillets in the pleasing entree.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place salmon skin side down in a 13-in. x 9-in. baking dish coated with cooking spray. Drizzle with 1-1/2 teaspoons lime juice. , In a small bowl, combine the cilantro, onions, jalapeno, oil, salt, pepper and remaining lime juice. Spread over salmon. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 232 calories, Fat 15g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 166mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
NORTHWEST SALMON SALAD
I love that I can use my favorite Northwest ingredients-fresh salmon, blueberries and hazelnuts-all in one recipe. The salmon and sour cream dressing are just as scrumptious in a sandwich. -Davis Clevenger, Dexter, Oregon
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place salmon on a greased baking sheet; sprinkle with salt and 1/2 teaspoon pepper. Drizzle with 1 tablespoon lemon juice; top with dill sprigs., Bake, uncovered, at 425° for 15-18 minutes or until fish flakes easily with a fork. Flake salmon into large pieces., In a small bowl, combine the cucumber, sour cream, red pepper, snipped fresh dill, capers and remaining pepper and lemon juice., Divide lettuce among 4 plates. Top with peach, hazelnuts, blueberries, onion and salmon. Serve with dressing.
Nutrition Facts : Calories 305 calories, Fat 18g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 571mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
BAKED SALMON WITH CILANTRO
Looking for a classic seafood dinner? Then check out baked salmon recipe that is ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 425°. Line rectangular pan, 13x9x2 inches, with aluminum foil; spray foil with cooking spray. Mix butter, cilantro and lemon peel. Cover and refrigerate butter while preparing fish.
- Cut fish into 4 serving pieces. Place fish, skin side down, in pan. Sprinkle with salt and cumin. Drizzle with lemon juice.
- Bake uncovered 15 to 20 minutes or until fish flakes easily with fork. Carefully lift fish from skin with pancake turner. Top each serving of fish with some cilantro butter mixture.
Nutrition Facts : Calories 260, Carbohydrate 0 g, Cholesterol 105 mg, Fiber 0 g, Protein 24 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 290 mg
RUSSIAN SALMON AND POTATO SALAD
This salmon salad is a very popular dish served at Russian gatherings and is usually the first one to disappear. It is easy to prepare and can be served at a picnic or as an appetizer.
Provided by JMRIBKA
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 1h40m
Yield 6
Number Of Ingredients 7
Steps:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
- While the eggs are cooking, place the potatoes in a saucepan with just enough water to cover. Bring to a boil, and cook for 10 to 15 minutes, or until tender. Remove from heat, drain, and set aside.
- Heat oil in a skillet over medium heat. Add onions, and saute until lightly browned and translucent, about 10 minutes.
- Flake salmon and spread it over the bottom of a glass baking dish or serving dish. Spread the sauteed onions over the salmon. Gently spread a little bit of the mayonnaise over the onion layer. Top with potatoes, and spread enough mayonnaise just to add moisture to the layer. Finally, slice the eggs, and cover the layer of potatoes. Spread mayonnaise over the eggs, and garnish with chopped parsley. If you wish, you can reserve some of the egg to chop and sprinkle over the top as well. Chill for 1 hour before serving.
Nutrition Facts : Calories 522.7 calories, Carbohydrate 22.1 g, Cholesterol 108.8 mg, Fat 38.6 g, Fiber 2.8 g, Protein 22.3 g, SaturatedFat 6.4 g, Sodium 507.9 mg, Sugar 2.9 g
POTATO SALAD WITH LEMON AND CILANTRO
This salad is easy to make and very fresh looking. The warm potatoes seem to temper the cilantro's flavour, so it's a good way to introduce newcomers to this bright, distinctly flavoured herb.
Provided by MarieRynr
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Scrub the potatoes and put into a large pot of salted water. Bring to a boil and lower to simmer. Cook, partially covered, until the potatoes are tender when pierced with a fork,a bout 25 minutes. Drain and let cool slightly.
- While the potatoes are still warm, slice them about 1/4 inch thick (there's no need to peel, but discard any pieces of skin that come off on their own).
- Put half the potatoes in a large serving bowl. In a small bowl whisk the oil, lemon zest, lemon juice, 1 tsp salt and several grinds of pepper. Drizzle on half the dressing. Add the remaining potatoes to the bowl, drizzle on the rest of the dressing and toss gently with a large rubber spatula to combine well.
- Add the cilantro and green onions and toss gently again. Taste and adjust seasonings as needed. Serve warm or at room temperature.
Nutrition Facts : Calories 419.2, Fat 27.2, SaturatedFat 3.8, Sodium 16.4, Carbohydrate 41.3, Fiber 5.3, Sugar 2.2, Protein 4.8
CITRUSY ROASTED SALMON AND POTATOES
Citrus-dressed salmon roasted over potatoes is a quick, flavorful one-pan meal that is perfect for any night of the week. Skin-on Yukon Golds are thinly sliced, fanned out and generously drizzled with a citrus sauce to serve as the base for the meal. The salmon is placed directly on top of the potatoes after they're briefly roasted, the fish is drizzled with more sauce, then everything roasts together until the salmon is tender and the potatoes are perfectly cooked through and irresistibly tangy. Feel free to swap out the cilantro for any fresh herb you prefer, such as dill or parsley.
Provided by Naz Deravian
Categories brunch, dinner, lunch, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set a rack in the center of the oven and heat the oven to 425 degrees.
- In a medium bowl, combine the olive oil, clementine or mandarin juice, lime juice, cilantro, shallot and garlic; set aside citrus sauce.
- Scrub the potatoes and slice them into ¼-inch-thick rounds. In a large (12-inch) cast-iron skillet (or similar oven-safe pan), fan out the potato rounds, overlapping them a little, to cover the surface of the skillet. Season well with salt (about 1 to 1½ teaspoons) and black pepper to taste. Sprinkle on a few red-pepper flakes. Stir the oil and citrus juice mixture to combine again, and spoon half of the sauce over the potatoes. Place the skillet in the oven and roast for 20 minutes, until the edges start to turn golden.
- Remove the skillet from the oven, season the salmon well with salt (about 1½ teaspoons) and pepper to taste and place the salmon on top of the potatoes, skin side down. Sprinkle with a few more red-pepper flakes. Spoon the rest of the citrus sauce over the salmon and top the fish with the citrus slices. Place the skillet back in the oven and roast until the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.
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