MISO-GLAZED SALMON COLD NOODLE SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 11
Steps:
- Cook the ramen noodles (minus the seasoning packs) to very al dente according to the package instructions. Let cool.
- Mix together the peanut butter, lime juice and 1/3 cup Asian dressing. Toss with the cabbage mix and cold noodles. Let sit for at least 30 minutes, tossing a couple times in between.
- Position a rack in the middle of the oven and preheat to broil. Line a baking sheet with parchment paper.
- Mix the miso, honey and remaining 2 tablespoons Asian dressing in a small bowl. Season with salt if necessary. Liberally brush both sides of the salmon with the miso glaze. Place on the prepared baking sheet and broil on the middle rack until the fish is browned, the flesh is opaque and the interior is 145 degrees F, 8 to 10 minutes.
- Place the cooked salmon on top of the cold noodle salad. Garnish with a liberal sprinkling of toasted sesame seeds and scallion greens.
FRESH SALMON WITH THAI NOODLE SALAD
Ideal for a quick midweek meal, whip up this nutritious salmon and noodle salad in just 20 minutes. The balance of protein and carbs make it super satisfying
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Lunch, Main course
Time 20m
Number Of Ingredients 10
Steps:
- Put a pan of water on to boil. Line a steamer with baking parchment, add the salmon fillets and scatter with a little of the orange zest. When the water is boiling, add the beans to the pan, put the salmon in the steamer on top and cook for 5 mins. Take the salmon off, and if it is cooked, set aside but add the peas and mange tout to the pan and cook for 1 min more, or if not quite cooked leave on top for the extra min. Drain the veg, but return the boiling water to the pan, add the noodles and leave to soak for 5 mins.
- Put the curry paste and fish sauce in a salad bowl with the orange juice and a little of the remaining zest and the spring onions. Drain the noodles when they are ready and add to the salad bowl, toss well, then add the chopped orange with the basil or coriander and the cooked vegetables. Tip in the juice from the fish, then toss well and serve in bowls with the salmon on top.
Nutrition Facts : Calories 517 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 0.86 milligram of sodium
SALMON NOODLE CASSEROLE
When it comes to radiating warmth at the dinner table, nothing beats a one-pot casserole. What's more, this dish can be assembled a day ahead, goes straight from the oven to the table, and offers help-yourself allure in abundance.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Cook pasta in a large pot of salted boiling water 4 minutes less than instructed on pasta package. Reserve 1/2 cup pasta water. Add peas and drain immediately.
- Melt butter in a medium saucepan over medium-high. Add flour; cook, stirring, 1 minute. Whisk in milk. Gently simmer, stirring constantly, until slightly thickened, about 7 minutes. Combine pasta mixture, milk sauce, salmon, lemon zest, scallions, dill, and reserved pasta water in a bowl. Season with salt and pepper.
- Transfer to a 2 1/2-quart baking dish. Cover with parchment-lined foil; bake until salmon is just opaque, 20 to 25 minutes. Serve, with lemon wedges, more scallions and dill, and breadcrumbs.
SALMON SALAD SANDWICH
Steps:
- Combine salmon, Greek yogurt, celery, mustard, lemon juice, garlic powder, salt, pepper, and paprika in a medium bowl.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Grill 1 onion half until tender and beginning to caramelize, 5 to 7 minutes per side. Remove from grill; slice when cool enough to handle.
- Spread salmon salad over each slice of bread. Top with grilled onions, avocado, and baby spinach.
Nutrition Facts : Calories 613.5 calories, Carbohydrate 55.5 g, Cholesterol 48.7 mg, Fat 31.8 g, Fiber 10.9 g, Protein 27.2 g, SaturatedFat 5.9 g, Sodium 691.7 mg, Sugar 8.7 g
SALMON PASTA SALAD
This recipe was one of my husband's favorite ways to enjoy salmon. I've had it so long I don't even remember where it came from originally. This salad is a nice light meal for a hot summer day, and it lets the salmon flavor come through. -Mary Dennis, Bryan, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, toss the pasta, salmon, tomatoes, cucumber and onion. For dressing, combine the oil, lemon or lime juice, dill, garlic, salt and pepper; mix well. Pour over pasta. Cover and chill. Serve over lettuce.
Nutrition Facts : Calories 332 calories, Fat 18g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 514mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.
ASIAN SALMON NOODLE SALAD
Leftover salmon from dinner the night before can be transformed into a tasty Asian salad for lunch the next day. Recipe by Rosie Schwartz, RD and found at lcbo.ca.
Provided by evelynathens
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook spaghetti in boiling water until cooked al dente. Drain.
- In a small bowl, mix together ginger, sesame oil, soy sauce, vinegar, sugar and cayenne pepper.
- In a large bowl, toss together spaghetti, carrots, cucumber, salmon and coriander.
- Pour in dressing and toss to coat salad.
- Garnish with sesame seeds.
Nutrition Facts : Calories 394.3, Fat 10.3, SaturatedFat 1.6, Cholesterol 32.6, Sodium 479.8, Carbohydrate 50.9, Fiber 3.5, Sugar 5.8, Protein 23.7
COLD SALMON NOODLE SALAD
This is a great summer recipe. If you do the salmon on the stove top it doesn't heat up the kitchen too much, but is very colourful and healthy. It doesn't take long to make either, although you do have to start about an hour ahead of meal time to chill the noodles.
Provided by Sackville
Categories Asian
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Bring a deep pan of water to the boil, slide in the rice noodles, turn off the heat and leave covered for 4-6 minutes.
- Drain and put in a serving bowl.
- Mix the fish sauce and sugar with the juice from two of the limes and the chopped chilli.
- You can either remove the seeds from the chilli or leave them in for a spicy salad.
- Also add in a handful each of chopped mint and coriander and then pour over the noodles.
- Put the dish in the fridge until well chilled (at least an hour).
- Rub the salmon with a touch of the oil and then either grill in a pan on the stove or bake in your oven for 10-15 minutes, until done to your liking.
- Let cool slightly until the salmon is about room temperature, then serve over the chilled noodles, with wedges of lime on the side.
Nutrition Facts : Calories 757.6, Fat 18.4, SaturatedFat 2.9, Cholesterol 165.4, Sodium 2416.8, Carbohydrate 77.6, Fiber 6.1, Sugar 12.3, Protein 70.5
SALMON NOODLE SALAD
Make and share this Salmon Noodle Salad recipe from Food.com.
Provided by Tulip-Fairy
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the salmon, (I top with lemon juice and seasoning then grill for 4 minutes each side) when cool enough to handle, flake.
- Cook rice noodles - see back of packet. 2 minutes before the end of cooking, throw the sliced mange-tout into the boiling water.
- When cooked drain both into a colander, put back into pan and while still warm add sesame seed oil and toss together.
- Mix the dressing and pour over the salad, mix well add the coriander and spring onions, mix again, allow to stand for 10 minutes to allow flavours to blend.
Nutrition Facts : Calories 558.5, Fat 19.4, SaturatedFat 2.9, Cholesterol 82.7, Sodium 974.8, Carbohydrate 57.7, Fiber 1.1, Sugar 4.6, Protein 35.4
10-MINUTE SALMON, COUSCOUS AND SUMMER ZUCCHINI NOODLE SALAD
This recipe is sponsored by Target. When the dog days of summer arrive, here's a quick and easy solution for getting dinner on the table in no time, without heating up your stove--or the house.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the couscous: Combine the couscous, olive oil, 1 teaspoon salt and a couple of grinds of pepper in a large heatproof bowl and stir well to combine. Pour 1 1/2 cups boiling water over the couscous and immediately cover tightly with plastic wrap. After 10 minutes, uncover, fluff well with a fork and stir in the pistachios, mint and scallions.
- For the zucchini noodle salad: Meanwhile, put the zucchini noodles in a colander set over a bowl and toss well with 1 teaspoon salt. Let sit until the zucchini has softened and purged some moisture, about 5 minutes. Press well to expel any extra moisture and pat dry with a kitchen towel. Transfer to a large bowl and toss with the tomatoes, feta, corn, basil, olive oil and vinegar. Season with salt and pepper.
- For the salmon: Put the salmon on a microwave-safe plate, drizzle with olive oil and sprinkle generously with salt. Spread with the chile spread and cover with another microwave-safe plate. Microwave on high until just cooked through, 2 to 3 minutes depending on your microwave.
CANNED SALMON SALAD
This is actually a modification of my parents' tuna salad recipe. I made it yesterday and enjoyed it so much that I just had to share it. You can eat this salmon salad plain, put it in a sandwich (with or without some romaine lettuce), put it on crackers for a party appetizer, serve it over mixed greens as a salad entrée, or put it on a slice of toast with some good Cheddar cheese and stick it in the toaster oven to make a salmon melt. Enjoy!
Provided by miriyummy
Categories Salmon Salad
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Mix salmon, pear, egg, celery, mayonnaise, onion powder, and curry powder together in a bowl.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 7.5 g, Cholesterol 100.4 mg, Fat 13.1 g, Fiber 1.6 g, Protein 26 g, SaturatedFat 2.7 g, Sodium 425.4 mg, Sugar 4.5 g
EASY SALMON PASTA SALAD
This salmon pasta salad recipe is a "go-to" summer favorite. My kids love it and you can make it ahead of time, so it's super easy and a crowd favorite. It's a great summer salad for a BBQ and a great easy side dish!
Provided by Audrey
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 2h35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with parchment paper.
- Coat salmon with olive oil and place on the prepared baking sheet.
- Bake in preheated oven until salmon is cooked through and no longer translucent, 15 to 20 minutes.
- While the salmon is baking, bring a large pot of lightly salted water to a boil. Add pasta, return to a rapid boil, and cook until tender yet firm to the bite, 11 to 13 minutes. Drain, rinse with cool water, and drain again. Transfer to a large mixing bowl.
- Remove salmon from the oven, cool, and flake with a fork. Add to the pasta along with celery, mayonnaise, and walnuts. Mix all ingredients with a wooden spoon until well combined. Season with salt and pepper and add dill. Place in the refrigerator until chilled and flavors have combined, 2 hours to overnight.
Nutrition Facts : Calories 567.6 calories, Carbohydrate 45.3 g, Cholesterol 38.3 mg, Fat 34.7 g, Fiber 2.8 g, Protein 18.8 g, SaturatedFat 5.2 g, Sodium 233.4 mg, Sugar 2.5 g
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