Springtime Salmon Salad With Hawaiian Vinaigrette Recipes

SALMON VEGETABLE SALAD WITH PESTO VINAIGRETTE

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.

SALMON SALAD WITH SWEET BALSAMIC VINAIGRETTE

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

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

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.