Spicy Tuna Or Salmon Salad Recipes

SPICY SALMON SALAD

Steps:

• For the rub: Put the fennel seeds in a small bowl and crush lightly with the back of a wooden spoon. Add the dried onion, cayenne, cumin, oregano, paprika, salt and pepper and mix together.
• For the salmon: Spoon the rub onto the salmon fillets on both sides and rub in. (Don't do this more than 5 minutes ahead of cooking or it will start to affect the fish and soften it.)
• Heat a large pan over high heat, add the olive oil and heat until very hot. Add the salmon fillets skin-side down. Cook on high until the flesh turns opaque about halfway up the side of the fillets, about 5 minutes. Cover with a lid or an inverted frying pan. Turn the heat off and leave it for 5 minutes; the heat and steam will cook the top of the fish so it will be crisp on the bottom and cooked through.
• For the salad: Meanwhile, add the arugula and spinach to a bowl. Add the red onion to the center and scatter the fennel and fronds around the edges of the bowl. Drizzle the balsamic only on the red onion. Sprinkle the rest of the salad with salt and pepper and drizzle with the olive oil. Toss everything together.
• Add a heap of salad to 2 plates and top each with a salmon fillet.

FRESH SPINACH SALAD WITH SPICY TUNA

Steps:

• Drain tuna. Combine mayonnaise & pepper relish, stir into tuna. Place spinach & diced onion in the bowl and top with tuna, shredded cheese & crumbled bacon.

SPICY SALMON SALAD

Steps:

• With a sharp knife, cut the salmon filet into 8 equal strips. Pat dry with paper towel and lay in a large glass rectangular baking dish.
• In a small bowl combine ginger, garlic powder & cayenne pepper. Stir to mix. Add soy sauce, hot sauce and sesame oil. Mix well.
• Brush all the sauce onto each side of each strip of salmon. Cover with plastic wrap and leave in fridge for 30 minutes.
• Heat oven to 375°F Remove plastic wrap and recover with tinfoil. Cook salmon for 30 minutes or until opaque and flakes with fork.
• Right before salmon is done, slice cherry tomatoes in half and mix in large bowl with salad greens.
• Toss all vinaigrette ingredients in a jar and shake well. **You can use more olive oil if you like.
• Drizzle small amounts of vinaigrette over salad and toss well until satisfied with covering. Set aside remaining dressing.
• Divide salad among 4 plates and top each serving with 2 strips of salmon. Drizzle with a little bit of remaining vinaigrette just before serving.
• Serve with an 8 or 12 grain baguette and a nice Pinot Grigio.
• Note: this salad is also nice topped with chopped plain peanuts or pine nuts.
• ** Preparation time does not include marinating time.

SPICY TUNA AND HUMMUS SALAD

Steps:

• Drain roasted red peppers and pat dry. Puree in a food processor until finely chopped.
• Transfer roasted red peppers to a bowl. Add tuna, hard-boiled eggs, hummus, green onions, celery, Sriracha sauce, capers, and seafood seasoning. Mix together. Divide into individual 1-cup portions and refrigerate.