Salmon Salad With Celery And Walnuts Recipes
ROASTED SALMON WITH CELERY AND BULGUR SALAD
For this roasted salmon recipe, finely chopping the walnuts, preserved lemon, and golden raisins gets them into every mouthful.
Provided by Nate Appleman
Categories Bon Appétit Dinner Salmon Seafood Fish Bulgur Celery Roast Turnip Lemon Healthy Quick and Healthy
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Toast walnuts on a small rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool slightly, then finely chop.
- Increase oven temperature to 450°F. Place a shallow baking dish in oven to heat. Season salmon generously with salt; set aside.
- Cook bulgur according to package directions. Set aside.
- Halve turnips, or cut into quarters or sixths if larger. Toss in a large bowl with 1 Tbsp. oil; season with salt. Arrange, cut side down; in preheated roasting dish. Cook until deep brown underneath, 15-20 minutes. Reduce oven temperature to 325°F. Toss turnips and push them to one side of dish. Place salmon on the other side; roast until flesh is opaque and nearly cooked through, 12-15 minutes.
- Whisk yogurt, vinegar, 2 Tbsp. lemon juice, and 3 Tbsp. oil in a medium bowl to combine. Add walnuts, celery, preserved lemon, and raisins and toss to coat; season with salt. Fold in bulgur.
- Arrange turnips on serving platter and drizzle with lemon juice. Scatter bulgur salad over platter. Break salmon into large pieces and arrange over bulgur salad. Top with celery leaves and parsley leaves; drizzle with more oil, if desired.
CEDAR PLANK SALMON WITH CELERY SALAD AND CURRANT PINE NUT RELISH
Smoked salmon is great for the road because it holds up really well and can be prepared ahead of time. It can be served hot, cold or room-temperature. When you smoke something, it will cook it through without making it dry. The pine nut relish is also great at room temperature and adds flavor, acidity and richness to the dish. The celery salad adds freshness and carries acidity, especially with the addition of the Meyer lemon juice.
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the salmon: Preheat a smoker for cooking to 225 degrees F and preheat your oven to 425 degrees F.
- Remove the cedar planks from the water and pat the surfaces dry. Put the cedar planks on a baking sheet. Place the salmon portions skin-side down on the cedar planks. Drizzle with the olive oil and sprinkle with salt and pepper. Evenly top the salmon with the parsley and lemon zest. Place the baking sheet in the smoker and allow the salmon to smoke just until it has been slightly infused with smoke flavor, about 15 minutes. Remove from the smoker and immediately transfer to the oven to finish cooking, about 15 minutes. Remove from the oven and let sit until room temperature, or refrigerate and serve the next day.
- For the currant and pine nut relish: Combine the vinegar, currants, honey, shallots and mustard seeds in a small pot. Heat the pot over medium-high heat until bubbles begin to form, then lower the heat to maintain a slow simmer. Continue to cook until the currants have plumped and the liquid has reduced and become slightly viscous, 10 to 15 minutes. Remove from the heat and fold in the pine nuts. Season the relish with salt.
- For the salad: Dress the celery, celery leaves and cilantro in a medium bowl with the olive oil, Meyer lemon juice, flaked salt and pepper. Top the salmon with the celery salad and a spoonful of the currant and pine nut relish and serve.
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