SALMON SALAD WITH GLAZED WALNUTS
This main-dish salad was inspired by something I ate while on a trip. The glazed walnuts give it something special. I've also topped it with grilled chicken or portobello mushrooms with amazing results. -Joanna Kobernik, Berkley, Michigan
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Brush salmon with 2 tablespoons vinaigrette; sprinkle with pepper. On a greased grill rack, cook salmon, covered, over medium heat or broil 4 in. from heat just until fish begins to flake easily with a fork, 3-4 minutes on each side., In a bowl, toss salad greens with remaining vinaigrette. Divide between 2 plates; sprinkle with walnuts and cheese. Top with salmon.
Nutrition Facts : Calories 374 calories, Fat 25g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 607mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
SALMON SALAD
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.
GLAZED SALMON SALAD
Honey and smoked paprika lend delightful flavors and a bright color to this beautiful dish. It's special feeling, but quick enough for weeknights, too. -Elizabeth Dehart, West Jordan, Utah
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Place salmon in an 11x7-in. baking dish coated with cooking spray., In a small bowl, combine the oil, paprika, honey, garlic, salt, pepper and pepper flakes; brush over salmon. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Cut salmon into 1-in. pieces., In a large bowl, combine the spinach, carrot and onion. Divide among four serving plates; top with salmon. In a small bowl, combine the oil, vinegar, shallot and mustard; drizzle over salads. Serve immediately.
Nutrition Facts : Calories 362 calories, Fat 28g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 417mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
SALMON SALAD WITH CELERY AND WALNUTS
Turn last night's salmon into today's lunch. Here, the fish is teamed with a creamy-crunchy mixture of cottage cheese, raisins, celery, walnuts, and quick-pickled onions atop toasted bread.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Stir together onion, 1/4 cup lemon juice, and 1/2 teaspoon salt. Let stand 30 minutes.
- In a separate bowl, toss together raisins, celery, walnuts, cottage cheese, and remaining 2 tablespoons lemon juice. Fold in salmon; season with salt and pepper.
- Serve on toast with greens, pickled onion, and a drizzle of oil.
MISSY'S CANDIED WALNUT GORGONZOLA SALAD
A yummy, easy salad with candied walnuts, cranberries, Gorgonzola cheese, mixed greens, and a raspberry vinaigrette. It's always a big hit and is requested by my friends and family constantly! Even my picky fiance!
Provided by MissyPorkChop
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
- Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again.
Nutrition Facts : Calories 307.7 calories, Carbohydrate 29.4 g, Cholesterol 22.5 mg, Fat 19.2 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 5.1 g, Sodium 273.4 mg, Sugar 24.2 g
GRILLED SALMON OVER LENTIL SALAD WITH WALNUT VINAIGRETTE
Healthy and delicious. Canola oil is relatively flavorless. Using it in the marinade and vinaigrette allows the zingy taste of the Dijon mustard and fresh herbs to come through. Canola oil also provides heart-smart omega-3 fat along with the salmon and walnuts. The marinade doesn't have a lot of acid, so it's perfect for marinating the salmon for up to 10 hours before grilling (or broiling). From joyofkosher.com.
Provided by gailanng
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 27
Steps:
- In medium bowl, whisk together all marinade ingredients. Place salmon in marinade and gently toss until thoroughly coated. Place fish in resealable bag in refrigerator for at least 1 hour.
- To make the vinaigrette: In plastic bowl or cup with fitted lid, combine all vinaigrette ingredients. Shake until thoroughly mixed and emulsified. Season with pepper; set aside.
- To prepare the lentils: In 5-quart pot, bring 3 cups of water to a boil. Add lentils, garlic cloves, bay leaf, rosemary sprig, salt and pepper. Cook lentils until just tender, about 30 minutes. Strain in colander.
- To complete the lentil salad: In large bowl, toss lentils, carrots, celery and red onions together. Stir in enough vinaigrette, about 1/4 cup, to coat lentil mixture and store rest in refrigerator for up to one week. Toss in fresh parsley and tarragon.
- To grill the salmon: Heat grill to 375 degrees, when it's too hot to hold hand above coals for more than 5 seconds.
- Spray grill rack lightly and cautiously with canola oil cooking spray, then carefully place salmon fillets on hot grill 2 inches apart. Cook on each side 3-4 minutes at diagonal angle to grill rack for professional-looking grill marks. Note: Salmon may, also, be broiled.
- To assemble: Remove salmon from grill and serve over lentil salad. Garnish with lemon wedges, if desired.
Nutrition Facts : Calories 1047.9, Fat 59, SaturatedFat 6.2, Cholesterol 146.3, Sodium 392.1, Carbohydrate 46.5, Fiber 17.3, Sugar 3.1, Protein 82.1
SEARED SALMON WITH CITRUS AND ARUGULA SALAD
Bursting with color and bright, bold flavors, this simple recipe makes an elegant main course for a dinner party, or a welcome diversion from your go-to weeknight salmon. The technique of cooking salmon in a cast-iron skillet creates a beautifully golden-brown sear and crispy skin. For best results, make this recipe during the cold weather months, when citrus fruit is at its best.
Provided by Lidey Heuck
Categories brunch, dinner, lunch, salads and dressings, seafood, appetizer, main course
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the glaze for the salmon: In a small bowl, whisk 2 tablespoons olive oil with the orange juice, mustard, half the chopped garlic and 1/4 teaspoon salt. Set aside.
- Make the salad dressing: In another small bowl, whisk together 2 tablespoons olive oil with the lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in the shallots and the remaining garlic, then set aside.
- Using a small serrated knife, peel the grapefruit and oranges and trim to remove any remaining pith. Slice all the peeled fruit crosswise into thin circles (no larger than 1/2-inch thick); remove the seeds and set aside.
- Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high until it's extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately), about 3 minutes. Meanwhile, pat the salmon fillets dry using paper towels, brush both sides with olive oil, and season all over with salt and pepper.
- When the pan is ready, cook the salmon fillets skin-side down over medium-high without moving until the salmon skin releases easily from the pan, 3 to 4 minutes. Using a pair of tongs or a spatula, wiggle the fillets to loosen the skin from the bottom of the pan, then carefully flip. Lower the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
- Transfer to a rimmed plate or serving dish, and brush the glaze all over the salmon, making sure to coat the fillets.
- Combine the arugula and fennel in a large bowl. Pour the dressing over the salad and toss well. Add the avocado, citrus rounds and pistachios, and toss gently. Transfer to a shallow serving bowl or platter and serve alongside the salmon.
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