Springtime Salmon Salad With Hawaiian Vinaigrette Recipes

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SALMON VEGETABLE SALAD WITH PESTO VINAIGRETTE



Salmon Vegetable Salad with Pesto Vinaigrette image

A bounty of vegetables keeps this salad light on calories, while salmon makes it hearty enough for a meal. It's become a springtime staple at our house. -Frances Pietsch, Flower Mound, Texas

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 10

1 pound red potatoes (about 4 medium), cubed
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground pepper, divided
4 salmon fillets (6 ounces each)
1 cup grape tomatoes, halved
1/4 cup balsamic vinegar
1/4 cup prepared pesto
6 cups spring mix salad greens
2 green onions, sliced

Steps:

  • Preheat oven to 400°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-12 minutes or until tender, adding asparagus during the last 4 minutes of cooking. Drain; rinse with cold water. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper., Meanwhile, place salmon in a greased 15x10x1-in. baking pan; sprinkle with remaining salt and pepper. Bake 14-16 minutes or until fish just begins to flake easily with a fork. Break salmon into chunks; cool slightly., In a large bowl, combine potato mixture, salmon and tomatoes. In a small bowl, whisk vinegar and pesto until blended. In a large serving bowl, combine salad greens, green onions and half of the dressing; toss to coat. Top with potato mixture. Serve immediately with remaining dressing.

Nutrition Facts :

SALMON SALAD WITH SWEET BALSAMIC VINAIGRETTE



Salmon Salad With Sweet Balsamic Vinaigrette image

Recently had this salad at a great Portland, OR restaurant. After finding a wonderful sweet balsamic vinaigrette recipe, by Zaar's Chef Fordido,#229445 I proceeded to prepare this salad twice this week.

Provided by Grannydragon

Categories     Lactose Free

Time 22m

Yield 2 serving(s)

Number Of Ingredients 9

1 cup sweet balsamic vinaigrette (Sweet Balsamic Vinaigrette)
2 medium salmon fillets
2/3 cup white wine
2 teaspoons Old Bay Seasoning
4 cups mixed baby greens
1 cup hazelnuts, chopped
1 cup dried cherries
1/2 cup red onion, sliced thin
1/2 cup feta cheese, cubed

Steps:

  • Prepare the vinaigrette according to recipe #229445 by Chef Fordido.
  • Pour wine into medium sized frying pan, add the Old Bay seasoning, then gently place the salmon into the pan. Turning burner to high, poach the salmon for about 4 minutes, turning the heat to medium, as the cooking action becomes vigorous. Gently turn salmon over to poach for another 4 minutes. Do not over cook, lest the salmon becomes dry in flavor, rather then moist.
  • Meanwhile put all the salad ingredients in a large bowl. Add the vinaigrette, mix throughly and allow flavors to mingle before plating the salad.
  • Place the salad on a plate, top with the poached salmon fillet. The salmon may be served warm, room temperature or cold. Enjoy!

SALMON SALAD WITH HORSERADISH VINAIGRETTE



Salmon Salad with Horseradish Vinaigrette image

Chunks of poached salmon,tender potatoes, and crispharicots verts are the baseof this zesty salad topped withtangy horseradish dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 11

1 1/2 pounds new potatoes (about 10)
1 1/2 tablespoons coarse salt, plus more for seasoning
10 ounces haricots verts, stem ends trimmed
1/4 cup red-wine vinegar or sherry vinegar
1/4 cup prepared horseradish
1/2 cup extra-virgin olive oil
Freshly ground pepper
1/2 cup finely diced red onion
1/4 cup finely diced fresh chives
1 1/2 pounds poached or grilled salmon fillet, skin removed
6 ounces greens (optional)

Steps:

  • Place potatoes in a large saucepan; fill with cold water. Add 1 tablespoon salt; bring to a boil. Reduce to a simmer; cook until fork tender, 30 to 35 minutes. Remove from heat. Drain; set aside.
  • Fill a large bowl with ice and water; set aside. Rinse saucepan; fill with cold water. Bring to a rolling boil. Add remaining 1/2 tablespoon salt and beans; cook until bright green and tender, about 5 minutes. Remove from heat. Drain; plunge into ice bath. Drain; pat dry.
  • Combine vinegar and horseradish in a small bowl. Whisk in olive oil; season with salt and pepper.
  • Halve potatoes and beans; place in a bowl. Add red onion and chives and half of the dressing; toss gently. Divide vegetables among four plates. Slice salmon into fork-size pieces. Place salmon on top of vegetables; drizzle with remaining dressing. Serve with greens if desired.

SPRINGTIME SALMON SALAD WITH HAWAIIAN VINAIGRETTE



SPRINGTIME SALMON SALAD WITH HAWAIIAN VINAIGRETTE image

Categories     Salad     Fish

Yield Makes 6 to 8 Servings

Number Of Ingredients 10

450 gr. asparagus
500 to 600 gr. salmon fillet, preferably tail section, about 2.5 cm. thick
3 to 4 Tbsp. vegetable oil or olive oil
2 Tbsp. red or white wine vinegar
salt and freshly ground pepper
cayenne pepper to taste
1 Tbsp. balsamic vinegar (may substitute soy sauce)
2 tsp. grated gingerroot
1 green onion, white and green parts, chopped
6 cups bite-size pieces of tender lettuce

Steps:

  • Preheat oven to 220*C. Rinse asparagus and cut off its tough bases, removing about 2.5 to 3 cm. of each spear. Peel if desired. Cut each spear into 3 pieces. Set the salmon in a heavy roasting pan. Rub the fish with 1 Tbsp. oil and 1 Tbsp. vinegar. Sprinkle it with salt, pepper and cayenne. Roast the salmon uncovered for about 12 min. or til the flesh just flakes & has changed color in its thickest part. Meanwhile, cook the asparagus in a saucepan of boiling salted water about 3 min. or until crisp tender. Drain, rinse with cold water and drain well again. For the dressing: combine remaining 2 to 3 Tbsp. oil, remaining Tbsp. wine vinegar, balsamic vinegar and ginger in a bowl. Whisk to blend. Add 1/2 of green onion. Season to taste with salt, pepper and cayenne. To serve, arrange lettuce on a platter and drizzle with 1/2 the dressing. Arrange salmon pieces and asparagus on top. Spoon remaining dressing on top. Sprinkle with remaining green onion. Serve warm or cold Fresh gingerroot gives a good flavor to the dressing but if you don't have any, substitute 1/2 tsp. ground ginger.

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