Smoked Salmon Bistro Salad Recipes

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MOM'S SMOKED SALMON SALAD



Mom's Smoked Salmon Salad image

An easy smoked salmon salad recipe that will please everyone. A truly delicious salad!

Provided by CherryP

Categories     Salad     Seafood Salad Recipes     Salmon Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 7

2 cups mayonnaise
½ lemon, juiced
3 tablespoons chopped fresh dill
2 tablespoons chopped capers
2 Granny Smith apples, cored and sliced
1 ½ cups sweet corn
1 (3 ounce) package smoked salmon, flaked

Steps:

  • Mix mayonnaise, lemon juice, dill, and capers together in a large bowl until smooth. Add apples, corn, and smoked salmon; toss gently until evenly coated. Chill before serving.

Nutrition Facts : Calories 602.8 calories, Carbohydrate 17.8 g, Cholesterol 31.1 mg, Fat 59.2 g, Fiber 2.4 g, Protein 4.9 g, SaturatedFat 8.9 g, Sodium 615.7 mg, Sugar 6.9 g

SMOKED SALMON CHOPPED SALAD



Smoked Salmon Chopped Salad image

Found this recipe online, from a 1999 BH&G magazine. Sounds like it has potential, so I'm posting it here to keep track of it. I may post some changes once I've actually made it. I'm guessing the smoked salmon in the recipe refers to hot-smoked salmon like alder-smoked salmon, not cold-smoked like lox or nova.

Provided by Halcyon Eve

Categories     Peppers

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 teaspoons lemon zest
2 tablespoons lemon juice
1/2 teaspoon sugar
1/4 teaspoon salt
3 dashes bottled hot pepper sauce (to taste)
3/4 cup flaked smoked salmon
1/4 cup thinly sliced green onion
1/2 cup chopped yellow sweet pepper
1 1/3 cups chopped seeded tomatoes
1/4 cup chopped red onion
1 medium cucumber, coarsely chopped (about 2 cups)
2 teaspoons small capers, drained

Steps:

  • To make dressing: combine olive oil, lemon zest, lemon juice, sugar, salt, and pepper sauce in a jar. Allow to sit at room temperature for 30 minutes before using. Shake well before use.
  • Spray four 6-ounce cups or ramekins with nonstick spray.
  • Equally divide and layer ingredients in each cup in the following order: salmon, green onion, yellow pepper, tomatoes, onion, and cucumber.
  • Cover tops with plastic wrap and firmly press mixture into cups with a can slightly smaller than diameter of cup to press ingredients together.
  • Turn salads out onto individual plates lined with lettuce leaves or other greens (if desired). Carefully remove cups.
  • Sprinkle salads with capers. Drizzle dressing over salads and serve.

Nutrition Facts : Calories 127.6, Fat 8.1, SaturatedFat 1.2, Cholesterol 5.9, Sodium 400, Carbohydrate 9.2, Fiber 1.8, Sugar 4.2, Protein 6.2

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