FETA SALMON SALAD
My son David always ordered the satisfying salmon sandwich at a local pub. In trying to replicate it, he came up with this salmon salad. It's the only recipe he's ever made and our entire family thinks it's great. -susan griffiths, Mount Pleasnt, South Carolina
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, mix the first 5 ingredients; sprinkle over salmon., Place salmon on oiled grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 10-12 minutes., In a large bowl, toss salad greens with cucumber, tomato and cheese; divide among four plates. Top with salmon; drizzle with vinaigrette.
Nutrition Facts :
DELICIOUS FETA-CRUSTED SALMON
I first created this dish when my family suggested I try something other than the same tired (yet still yummy) Asian salmon dish. I whipped this up out of ingredients I had on hand. They thanked me profusely. Now I have a new dish to use. It's pretty rich in flavor, but not so high in fat (depending on what kind of ingredients you use). Enjoy!
Provided by familyfoodie1
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and lightly oil. Place salmon onto foil and set aside.
- Mix together feta cheese, mayonnaise, cream cheese, Dijon mustard, balsamic vinegar, salt, pepper, paprika, onion powder, and garlic powder in a bowl until smooth. Spread mixture over salmon, then sprinkle panko over top, covering completely.
- Bake in preheated oven until easily flaked with a fork, about 35 to 45 minutes.
Nutrition Facts : Calories 262.8 calories, Carbohydrate 6 g, Cholesterol 68.8 mg, Fat 16.8 g, Fiber 0.2 g, Protein 21.9 g, SaturatedFat 4.4 g, Sodium 446.9 mg, Sugar 1.3 g
GRILLED SALMON WITH ORZO, FETA, AND RED WINE VINAIGRETTE
Provided by Curtis Stone
Categories Fish Pasta Quick & Easy Backyard BBQ Dinner Vinegar Feta Seafood Salmon Grill Grill/Barbecue Pescatarian Peanut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 17
Steps:
- 1. Prepare an outdoor grill for medium- high cooking over direct heat.
- 2. Meanwhile, make the orzo salad: Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 minutes, or until just tender. Drain the orzo in a sieve and set aside.
- 3. In a medium bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper.
- 4. In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt and pepper. Set aside at room temperature.
- 5. To cook the salmon: Coat the salmon with olive oil and season with salt and pepper. Oil the cooking grate. Place the salmon on the grill with the top right corner of each fillet facing the 2-o'clock position and cook for 4 minutes, without moving the salmon. (This will help give the salmon a good sear of nice grill marks and help it release from the grate.) Using a thin metal spatula, starting at the corner of each fillet nearest you, flip the fillets over. Grill for about 2 minutes, or until the fish is opaque with a slightly rosy center when flaked in the thickest part with the tip of a small knife. Remove from the grill.
- 6. Mound the salad in the center of a large serving platter or four dinner plates. Sprinkle with the feta cheese. Top with the salmon, sprinkle with the chives, and serve.
SALMON & FETA WILTED SPINACH SALAD
My friend mentioned a Turkish salmon and couscous dish that sounded fantastic, so I started experimenting. I prefer this salad warm, but it's also tasty served cold. -Jeni Pittard, Statham, Georgia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Place salmon on a foil-lined baking sheet, skin side down. Sprinkle with lemon juice and Greek seasoning. Bake until fish just begins to flake easily with a fork, 15-18 minutes., Meanwhile, in a small saucepan, combine quinoa, broth and oil; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and quinoa is tender, 12-15 minutes., To serve, break salmon into 1-in. pieces using a fork. Place spinach, tomatoes, quinoa and salmon in a large bowl. Add cheese, herbs and pepper; toss gently to combine. Serve with lemon wedges.
Nutrition Facts : Calories 427 calories, Fat 18g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 773mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 6g fiber), Protein 32g protein. Diabetic Exchanges
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.
SALMON AND FETA SALAD
I actually like canned salmon, and I wanted to create a salmon salad without mayo (not one of my favorite things). This is good for a lower carb diet, too.
Provided by cmacooks
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients, and chill well.
- You might wish to add blanched and cooled green beans for a variation, and perhaps a little wine vinegar.
Nutrition Facts : Calories 245.9, Fat 15.7, SaturatedFat 5.9, Cholesterol 83.9, Sodium 800.8, Carbohydrate 8.4, Fiber 3.5, Sugar 2.6, Protein 21.5
SMOKED SALMON SCRAMBLE WITH FETA
I had some smoked salmon and was looking for something different to make with it. I found a couple of recipes that when combined led to this creation. If makes a hearty brunch of light dinner and is delicious served with whole wheat toast and sliced tomatoes.
Provided by PaulaG
Categories Breakfast
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Melt half the butter in a non-stick skillet; add the green onions, red bell pepper and artichoke hearts, stirring until onions are wilted.
- Add the smoked salmon and continue to stir until heated through.
- Remove salmon mixture to a small dish and keep warm while preparing the eggs.
- In a medium bowl beat the eggs or egg substitute with the yogurt and basil adding salt and pepper to taste.
- Wipe the skillet with a paper towel and over medium heat, melt the remaining butter and pour the beaten eggs into skillet.
- As the eggs began to set and curds develop, pull to the center of the pan. Repeat until eggs are almost set.
- Gently stir in the salmon mixture, crumble feta cheese on top and gently stir once of twice to distribute evenly.
- Serve and enjoy.
Nutrition Facts : Calories 396.9, Fat 27.4, SaturatedFat 12.9, Cholesterol 584.1, Sodium 937.7, Carbohydrate 6.9, Fiber 1.7, Sugar 3.8, Protein 30.1
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