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
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
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
SALMON WITH WARM TOMATO-OLIVE SALAD
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Line a broiler pan with foil and lightly brush with olive oil. Whisk 2 tablespoons olive oil, 1 teaspoon vinegar, the honey, red pepper flakes and 1 teaspoon salt in a small bowl. Put the salmon, skin-side down, on the prepared pan and brush the tops and sides with the honey glaze. Broil until golden brown and just cooked through, 4 to 6 minutes.
- Meanwhile, put the garlic on a cutting board and sprinkle with a generous pinch of salt, then mash into a paste with the flat side of a large knife. Heat the remaining 3 tablespoons olive oil and 1 tablespoon vinegar, the olives and garlic paste in a small saucepan over medium-high heat until bubbling, about 3 minutes. Transfer the mixture to a bowl and add the tomatoes, celery and mint. Season with salt and toss to combine. Serve with the salmon. Per serving: Calories 433; Fat 26 g (Saturated 4 g); Cholesterol 97 mg; Sodium 982 mg; Carbohydrate 10 g; Fiber 1 g; Protein 38 g
WARM SALMON AND SPINACH SALAD
Steps:
- Heat 2 tbsp extra virgin olive oil in a pan and fry seasoned salmon fillet skin side down to begin. Watch carefully and when the fish has cooked up to almost halfway up the side edge, turn over and cook the other side for around 2 minutes, depending on thickness. This ensures perfectly cooked, moist fish. Remove from pan and keep warm. Add remaining oil to another pan and add spinach. Lightly wilt, then season and add toasted pine nuts. Place in a large shallow bowl. Peel the skin away from the salmon fillet and break the flesh into large chunks. Add to spinach and gently toss. Drizzle with extra virgin olive oil.
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
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