WARM FRESH SALMON SALAD
Provided by Bryan Miller And Pierre Franey
Categories easy, quick, salads and dressings, side dish
Time 15m
Yield Six servings
Number Of Ingredients 14
Steps:
- Trim the hard bottoms from the endives and remove the leaves. Arrange eight leaves on each of six plates with the bottoms at the center and the tops forming a fan pattern. Leave room between each leaf.
- Distribute the red-leaf lettuce over each of the plates between the endive leaves. Place a clump of arugula at the center of the fan pattern.
- Cut each salmon fillet into thirds lengthwise. Then cut each strip on the bias into two-inch-long pieces.
- Heat the oil in a nonstick frying pan. Put the salmon in the pan and sprinkle with pepper. Cook briefly. Add the scallions, shallots and ginger. Saute the salmon for one minute on each side. Add the vinegar and soy sauce and then the white wine. Blend well. Remove from the heat.
- Place the salmon strips over the salad. Evenly distribute the sauce over the salmon and greens. Garnish each plate with a tablespoon of chopped dill and a teaspoon of caviar, if desired.
Nutrition Facts : @context http, Calories 393, UnsaturatedFat 20 grams, Carbohydrate 6 grams, Fat 29 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 260 milligrams, Sugar 1 gram
SALMON BAKED IN PHYLLO WITH WARM POTATO SALAD
Provided by Tyler Florence
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Mix together 2 tablespoons each olive oil, sweet mustard, and dill. Brush the mixture on the salmon fillets; season with salt and pepper. Preheat oven to 350 degrees F, brush a baking sheet with some melted butter. Unroll the phyllo dough and lay a sheet flat on a work surface. Brush the sheet with melted butter, then dust with some caraway and dill. Repeat with 2 more sheets of phyllo, stacking on top of each other. With a sharp knife or pizza cutter, remove 4-inches off the side of the sheets to form a square. Now, cut criss-cross to make 4 even squares. Transfer the squares to the baking sheet. Lay a piece of salmon in the center of each square and fold up the corners. As you work, keep the phyllo covered with a damp, not wet, towel to prevent drying out. Brush the pastry lightly with butter and bake for 25 minutes or until the fish is opaque. In the meantime prepare the potatoes.
- Coat a saute pan with olive oil and cook the leeks until translucent. Cut the roasted potatoes in half lengthwise and place face down in the pan to give them color. Add creme fraiche, remaining mustard, dill, and currants. Cook over low heat until heated through, about 5 minutes.
- To serve: divide the potato mixture among 4 shallow bowls, mound a handful of greens on top followed by the salmon phyllo. Garnish with salmon caviar and serve immediately.
WARM SALMON AND POTATO SALAD WITH CREAMY DILL DRESSING
Provided by Sara Lynn Cauchon
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Place the salmon on a parchment-lined baking sheet and sprinkle with salt and pepper. Bake until the salmon is cooked through, about 15 minutes. Use a fork to flake the salmon and set it aside.
- At the same time, steam the potatoes in a steamer basket over 2 inches of boiling water until they become fork tender, 13 to 15 minutes. Remove the potatoes and set aside. To the same steamer basket, add the green beans and steam until tender crisp, about 5 minutes. (Check to ensure there is enough water in the bottom pot at all times.)
- In the meantime, whisk the yogurt, Dijon mustard, dill, lemon zest and juice, garlic and some salt and pepper in a small bowl until well combined. Set it aside.
- In a large serving dish, arrange the cooked potatoes and green beans on a bed of arugula. Top with the flaked salmon and capers and then pour on the dressing.
- Serve immediately or store in the refrigerator for 2 to 3 days. (If you're planning on enjoying this the next day, do not add the arugula until just before eating.)
Nutrition Facts : Calories 306, Fat 7 grams, SaturatedFat 2 grams, Cholesterol 43 milligrams, Sodium 436 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 24 grams, Sugar 5 grams
WARM SALMON SALAD
Give your immune system a boost with our superhealthy duo of salad and shake
Provided by Good Food team
Categories Dinner, Main course, Snack, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Boil the potatoes for 15 mins until tender. Add the peas to the pan for the final 2 mins cooking, then drain together. Slice the potatoes thickly, then leave to cool.
- Meanwhile, fry the bacon in a non-stick pan for 5 mins until golden. Lift out, season the salmon, then fry for 3 mins on each side until golden and just cooked in the middle. You won't need extra oil to cook the fish.
- Whisk the dressing ingredients together with seasoning and 1 tbsp water. Toss the veg together with the dressing and put onto plates, then break the salmon into big pieces and nestle into the salad with the bacon.
Nutrition Facts : Calories 838 calories, Fat 26 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 109 grams carbohydrates, Sugar 67 grams sugar, Fiber 16 grams fiber, Protein 50 grams protein, Sodium 1.44 milligram of sodium
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