SUMMER SALMON SALAD
Steps:
- Cut any large potatoes in half. Bring a pan of salted water to the boil and add the potatoes. Bring back to the boil and simmer for 15 minutes until nicely cooked.
- Meanwhile, make your dressing by mixing the yoghurt with the lemon zest and juice, a good pinch of sea salt and black pepper and a lug of extra virgin olive oil.
- Drain the potatoes well, tip into a mixing bowl and season immediately with salt and pepper. Drizzle with a little olive oil and, after 5 minutes, stir in most of the dressing. Leave the potatoes to cool.
- Peel and halve the cucumber lengthways, remove the seeds and cut into ½cm slices. Roughly chop the fennel.
- Add the cucumber and fennel to the potatoes, pick in the basil leaves and mix well.
- Divide the salad evenly between four plates and flake over the salmon. Drizzle with a little olive oil.
Nutrition Facts : Calories 477 calories, Fat 24.9 g fat, SaturatedFat 6 g saturated fat, Protein 25.7 g protein, Carbohydrate 39 g carbohydrate, Sugar 5.6 g sugar, Sodium 4.19 g salt, Fiber 3.5 g fibre
SUMMER BERRY SALAD WITH SALMON
Steps:
- Combine lettuce, salmon, blackberries, raspberries, and strawberries in a large bowl and toss gently to combine.
- Drizzle salad with dressing and toss gently to coat.
Nutrition Facts : Calories 267.8 calories, Carbohydrate 18.7 g, Cholesterol 43.1 mg, Fat 13.7 g, Fiber 6.4 g, Protein 19.5 g, SaturatedFat 2.1 g, Sodium 180.7 mg, Sugar 11.1 g
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.
MUSTARD-AND-HERB-CRUSTED SALMON WITH WARM ASPARAGUS SALAD
This dish is a little piece of spring on your plate! Sweet tender salmon, earthy spring vegetables and plenty of herbs make this the perfect weeknight dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
- Bring 8 cups of salted water to a boil in a covered large saute pan. Fill a large bowl with ice water and set a mesh strainer on top of the ice.
- Pulse the panko, parsley, the leaves from 1 sprig fresh tarragon and 1/4 teaspoon each salt and pepper in a mini food processor until the herbs are coarsely chopped. Drizzle in 1 tablespoon of the oil and pulse until the mixture is combined. Transfer to a plate.
- Combine the brown sugar, mustard, 1 tablespoon of the lemon juice and remaining 1 tablespoon oil in a small bowl. Brush the tops and sides of the salmon generously with the mustard mixture and sprinkle with salt and pepper. Press a salmon fillet, top-side down, into the panko mixture. Place, panko-side up, on the prepared baking sheet. Repeat with the remaining fillets and bake until the panko is toasted and the salmon is just cooked through, 8 to 10 minutes.
- Meanwhile, put the asparagus and peas in the saute pan of boiling water and cook until almost crisp-tender, about 3 minutes. Transfer the vegetables to the prepared ice bath with a slotted spoon and let cool, about 1 minute.
- Meanwhile, heat a second large saute pan over medium-high heat and add the butter, swirling, until melted. Drain the cooled vegetables and add to the pan. Season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Remove from the heat, add the radishes, the remaining 2 tablespoons lemon juice and 2 tablespoons tarragon. Toss to combine, taste and adjust the seasoning. Serve the salmon with the asparagus salad and a lemon wedge.
SUMMER CORN, TOMATO, AND SALMON SALAD WITH ZA'ATAR DRESSING
When corn and tomatoes are ripe, let them shine in simple preparations like this refreshing, time-saving dinner, in which the salmon is poached in the same thyme- and garlic-infused water that the corn is boiled in.
Provided by Anna Stockwell
Categories Gluten-Free and Fresh Wheat/Gluten-Free Seafood Fish Salmon Corn Tomato Summer Dinner Poach One-Pot Meal Quick & Easy Quick and Healthy
Yield 4 servings
Number Of Ingredients 12
Steps:
- Generously salt a large pot of water (it should taste like the ocean). Thinly slice half of 1 lemon and add to water along with garlic, thyme, and bay leaves. Bring to a boil, then let boil at least 3 minutes and up to 10 to infuse water.
- Meanwhile, whisk oil, 3 Tbsp. lemon juice, 4 tsp. za'atar, and 1 tsp. salt in a small bowl.
- Add corn to boiling water and cook until bright yellow and tender, about 6 minutes. Transfer to a plate.
- Reduce heat to low, gently add salmon, and poach just until cooked through, about 5 minutes. Transfer to a cutting board with a slotted spoon or spatula and flake into chunks.
- Meanwhile, slice corn off cob into a large bowl. Add tomatoes and onion, then toss with 1/2 cup dressing.
- Add flaked salmon to corn mixture and toss very gently just to coat with dressing. Transfer to a serving platter or divide among plates. Top with arugula, then drizzle with remaining dressing. Serve with additional za'atar alongside.
GRILLED-SALMON SALAD
A Nicoise-inspired main-course salad (tossed with grilled salmon, eight-minute eggs, fresh sugar snap peas, watercress, and boiled new potatoes) is a reliable crowd-pleaser.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Mash anchovies with a spoon in a small bowl. Add mustard and 2 tablespoons lemon juice. Gradually whisk in 1/2 cup oil. Season with salt and pepper.
- Cover potatoes with 2 inches water in a pot. Add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until knife-tender, about 12 minutes. Drain. Let stand until cool enough to handle, then halve potatoes.
- Heat grill to medium-high. Brush salmon lightly with oil, sprinkle with zest and remaining 1 tablespoon lemon juice, and season with salt and pepper. Brush grill grates with oil, then place salmon on grill, skin-side down. Cook until skin is crisp and browned, about 6 minutes a side for medium-rare, 8 minutes a side for medium. Remove from grill.
- Place a wire rack on grill (or use a vegetable grill basket). Toss snap peas with remaining 2 teaspoons oil, transfer to rack, and grill, tossing frequently with tongs, until charred in spots, 3 to 5 minutes. Remove from grill.
- Meanwhile, bring a pot of water to a boil. Gently lower eggs into pot; simmer 8 minutes. Drain, then run under cold water to stop cooking; peel and halve.
- Pour half of dressing into a serving bowl. Add potatoes; toss to coat. Add watercress and toss again. Flake salmon into large pieces; add to bowl. Top with eggs and peas and serve, with remaining dressing on the side.
CUMIN CORIANDER CRUSTED SALMON
When I saw this recipe in the March issue of Cooking Light I knew that this would be a hit....I was just suprised on how much! My DH and DD are not keen on cilantro, but they were really impressed with this recipe. It is fast, easy and I would definately serve this to company. I served this with garlic scented brown jasmin rice and roasted beets. Devine!!!
Provided by Abby Girl
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine cilantro shallots, oil, cumin, coriander, salt and pepper in a small bowl, stirring to form a paste. (can be made ahead of time).
- Place fish, skin side down, in a shallow baking dish. Coat with cilantro mixture. Cover and refrigerate for 1 hour.
- Preheat oven to 400.
- Arrange fish on the rack of a roasting pan coated with cooking spray. Bake at 400 for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
- Serve with lemon wedges.
- Note: The recipe called for 2 tsp oil, but with the fish being as oily as it is, you can get away with 1 teaspoons.
Nutrition Facts : Calories 211.6, Fat 7.1, SaturatedFat 1.1, Cholesterol 87.5, Sodium 223.3, Carbohydrate 2.2, Fiber 0.8, Protein 33.9
QUICK AND EASY SALMON SALAD
A quick and easy salmon salad, full of flavor. Can be eaten as a side or spread over baguette slices and topped with fresh cucumber. Created and tested after reviewing all salmon salad recipes and reviews. Yum!
Provided by NomNomNomz
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Mix celery, salmon, red onion, mayonnaise, chili powder, and green onion together in a bowl.
Nutrition Facts : Calories 154.2 calories, Carbohydrate 2.3 g, Cholesterol 27.6 mg, Fat 9.8 g, Fiber 0.8 g, Protein 13.7 g, SaturatedFat 1.7 g, Sodium 275.2 mg, Sugar 0.9 g
CUMIN CRUSTED SALMON WITH ORANGE RICE PILAF
An entry in Dining on a Dollar. The salmon is very flavorful and is accented beautifully with the delicate flavors of the rice. Serve this was a side salad for a delicious and healthy meal.
Provided by PaulaG
Categories Low Cholesterol
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Wash salmon fillets and pat dry. In a small dish mix together the cumin through black pepper. Rub over salmon fillets and allow to rest at room temperature for 30 minutes.
- Rinse the rice well under cold running water. In a large pot, bring 12 cups of water to a boil, add in rice, stir once and boil uncovered for 30 minutes. Place a stainer in the sink and pour rice into a stainer. Allow to drain for 10 seconds. Return to the pot, turn off heat source, cover and let rice steam for 10 minutes.
- In a small dry skillet, lightly toast the walnuts. Set aside.
- While rice is steaming, warm the olive oil and butter in a large skillet over medium high heat. Add in onion, celery and carrot. Cook until onion is wilted. Cover and reduce heat to low. Allow to cook for 4 to 5 minutes or until carrot is barely tender. Add in garlic and zucchini. Cook until zucchini is crisp tender stirring frequently.
- When rice is done add to vegetable mixture. Thoroughly combine vegetables with steamed rice. Stir in peas. Cover and allow to rest for a few minutes.
- Zest orange then remove peel. Cut and section the orange. Cut sections into thirds if large or into half for smaller sections. Add orange zest and sections to rice mixture along with toasted walnuts. Keep warm while grilling the salmon.
- Grill salmon over medium heat until it flakes; approximately 5 to 8 minutes per side. Spoon the rice pilaf onto serving plate and top with grilled salmon. Garnish each serving with fresh cilantro if desired.
Nutrition Facts : Calories 479.7, Fat 18.2, SaturatedFat 4, Cholesterol 59.2, Sodium 264.6, Carbohydrate 49.4, Fiber 5.5, Sugar 7.5, Protein 30.5
SALMON AND COUSCOUS SALAD WITH CUCUMBER-FETA DRESSING
The dressing in this 30-minute recipe is inspired by green goddess dressing and mast-o khiar, a Persian side dish of cucumbers and yogurt. Here, thick yogurt is combined with fresh herbs, tangy feta and crunchy Persian cucumbers. If you have trouble finding Persian cucumbers, they can be swapped for similarly sweet-skinned English cucumbers or peeled regular cucumbers. Flaking the salmon into the salad evenly distributes it and is a nice alternative to serving a fillet for dinner. Leftover salad can be enjoyed cold for lunch the next day, freshened up with a squeeze of lime juice and more fresh herbs.
Provided by Yasmin Fahr
Categories brunch, dinner, lunch, salads and dressings, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 400 degrees. In the center of a sheet pan, place salmon skin-side down. Pat the salmon dry, then coat with 2 tablespoons olive oil. Season with salt, pepper, 1/2 teaspoon cumin and 1/2 teaspoon turmeric. Coat 1 of the lime halves in some of the olive oil in the pan, then place cut-side up in the corner.
- Roast the salmon on the center rack until opaque on the outside and light pink in the center, about 18 minutes. Remove from the oven and let cool slightly.
- While the salmon roasts, make the couscous: In a lidded pot over medium-high heat, toast the couscous, uncovered, stirring until fragrant, about 3 to 4 minutes. Add 3 cups water, season with salt, cover and bring to a boil. Reduce heat to maintain an active simmer, then cook until the couscous is tender and most of the liquid has been absorbed, 8 to 10 minutes. Drain the couscous in a colander, then drizzle with olive oil, tossing to coat. Stir in the arugula, letting it wilt. Leave in the sink to cool slightly while you make the dressing.
- Prepare the dressing: In a serving bowl, combine the yogurt with 1/4 cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the remaining 1/2 teaspoon cumin, plus 1/4 cup feta, most of the herbs (reserving some for garnish) and the cucumber. Stir to combine, then season to taste with salt. Set aside.
- Add the cooked couscous and arugula to the yogurt mixture, tossing to combine. Remove the salmon from the skin, then flake with a fork. Add half the salmon to the couscous, mixing it together. Place the remaining salmon on top, squeeze the roasted lime half over the dish, then garnish with the scallions, remaining feta, parsley and mint. Quarter the remaining lime half and serve it on the side.
HERB-CRUSTED SALMON WITH SPINACH SALAD
In this salmon dinner recipe, Dijon mustard gives the topping a nice kick and balances the richness of the fresh fish fillets. Lemon juice in the spinach salad offers another bright note.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form.
- Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.
- Meanwhile, in a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.
Nutrition Facts : Calories 383 g, Fat 19 g, Fiber 2 g, Protein 37 g
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SALMON SALAD {WITH FRESH SALMON} – WELLPLATED.COM
From wellplated.com
Cuisine AmericanTotal Time 30 minsCategory Main CourseCalories 430 per serving
- Preheat the oven to 400 degrees F. Line a baking dish large enough to hold the salmon with a sheet of parchment paper.
- Place the salmon in the pan and with paper towels, pat dry. Drizzle with the olive oil and sprinkle with 1/2 teaspoon cumin, 1/2 teaspoon salt, pepper, and 1/4 teaspoon oregano. Rub to evenly coat the salmon. Bake for 14 to 18 minutes, until the salmon reaches an internal temperature of 145 degrees F on an instant read thermometer (I typically remove the salmon a few degrees early and let the carryover cooking finish the rest). The salmon should no longer be raw-looking in the center and flake easily with a fork. Let cool to room temperature.
- While the salmon roasts, place the red onion in a bowl and cover with cold water. Set aside to soak (this removes some of the onion’s harsh bite without losing its flavor).
- Prepare the dressing: In a small mixing bowl, stir together the yogurt, lemon zest, lemon juice, and remaining 1/4 teaspoon cumin, 1/4 teaspoon salt, and 1/4 teaspoon oregano.
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