SALMON SALAD
Try this salmon salad in place of the standard tuna salad.
Provided by Jessica
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Crumble the salmon into a 1 quart bowl, removing any bones or skin.
- In a small bowl combine the mayonnaise, yogurt, celery, capers and pepper. Mix well and then add to salmon and toss. Serve on a bed of lettuce leaves.
Nutrition Facts : Calories 181.5 calories, Carbohydrate 3.7 g, Cholesterol 43.6 mg, Fat 7.4 g, Fiber 0.8 g, Protein 23.9 g, SaturatedFat 1.6 g, Sodium 567.8 mg, Sugar 2.2 g
SALMON WITH SPINACH & WHITE BEANS
My husband, Oscar, is a Southerner at heart. This salmon with garlicky beans and spinach won him over at first bite. -Mary Ellen Hofstetter, Brentwood, Tennessee
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat broiler. Rub fillets with 2 teaspoons oil; sprinkle with seafood seasoning. Place on a greased rack of a broiler pan. Broil 5-6 in. from heat 6-8 minutes or until fish just begins to flake easily with a fork., Meanwhile, in a large skillet, heat remaining oil over medium heat. Add garlic; cook 15-30 seconds or until fragrant. Add beans, salt and pepper, stirring to coat beans with garlic oil. Stir in spinach until wilted. Serve salmon with spinach mixture and lemon wedges.
Nutrition Facts : Calories 317 calories, Fat 17g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 577mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges
SHEET-PAN ROASTED SALMON NIçOISE SALAD
Here, the classic French salad becomes an elegant dinner, with mustard-glazed salmon in place of tuna, roasted vegetables and jammy eggs served over a jumble of salad greens tossed with a red-wine vinaigrette. Roasting the vegetables, rather than serving some steamed and some raw as you would for a traditional Niçoise, gives this dish great texture and a delicious contrast of temperatures. The vegetables and salmon are roasted on a single sheet pan, making this an elevated take on the one-dish dinner - fit for company and easy enough for a weeknight.
Provided by Lidey Heuck
Categories brunch, dinner, lunch, weekday, salads and dressings, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 400 degrees and place a rack near the top of the oven. Place the potatoes on a sheet pan, add 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper and toss. Arrange the potatoes so the cut sides are facing down and roast for 20 minutes.
- While the potatoes roast, fill a medium saucepan with water and bring to a boil. Add the eggs and cook over medium heat for exactly 6 minutes. Remove the eggs, and when they are cool enough to handle, peel and quarter them.
- Make the dressing: In a large bowl, whisk together the vinegar, 1 teaspoon Dijon mustard, the garlic, anchovy (if using), 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly whisk in 4 tablespoons of olive oil and set aside.
- Add the haricots verts, tomatoes and olives to the sheet pan with the potatoes, along with 2 tablespoons olive oil and 1/2 teaspoon salt. Using tongs, toss well, then move the vegetables to the sides to create space in the center of the sheet pan. Pat the salmon fillets dry with a paper towel and place them, skin-side down, in the center of the sheet pan.
- Brush fillets with remaining 1 tablespoon olive oil and 1 teaspoon Dijon mustard, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast on the top rack in the oven for 10 minutes. Turn the broiler to high and broil for 2 to 3 minutes to lightly brown the salmon. (If you don't have a broiler, roast salmon for an additional 2 to 3 minutes instead.) The salmon should flake easily and be just cooked in the center.
- Add the greens to the large bowl with the dressing, and toss gently. Place greens on a large platter, leaving a narrow border at the platter's edges. Place the salmon fillets in the middle of the platter, then arrange the roasted vegetables and eggs around them. Sprinkle with salt and serve.
SALMON SALAD WITH BEANS
Make and share this Salmon Salad With Beans recipe from Food.com.
Provided by kcjt062905
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- If you are starting with raw salmon, start a charcoal or wood fire or preheat a gas grill or broiler; the rack should be about 4 inches from the heat source. Marinate the fish in the two tablespoons of olive oil and the thyme.
- When the fire is ready it should be quite hot; grill the fish for 3 to 4 minutes per side. At the same time, grill the red pepper. Cool, peel, and seed it, then cut into strips.
- Cool the fish, then cut it into small cubes and toss it with the lemon juice, beans, and remaining olive oil while you prepare the other ingredients. Add the tomatoes, shallots, olives, and herbs to the salmon. Taste for salt and pepper and correct the balance between olive oil and lemon juice if necessary. Serve on a bed of greens, topped with the strips of grilled red pepper.
Nutrition Facts : Calories 328, Fat 27.2, SaturatedFat 4.4, Cholesterol 31.2, Sodium 186.8, Carbohydrate 8.6, Fiber 2.5, Sugar 3.3, Protein 13.8
AIR FRYER SALMON SALAD WITH CORN, GREEN BEANS AND RADISHES
What better way to cook salmon than in the air fryer? It's quick and the skin gets super crispy while the fish remains moist. This salad is not only filling but bright and refreshing thanks to plenty of vegetables and a zippy vinaigrette packed with fresh herbs.
Provided by Danielle Alex
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 21
Steps:
- Start the salmon salad: Bring a medium pot of water to a boil. Add a large pinch of salt.
- Make sure the crisping tray is in the air fryer drawer and preheat it to 390 degrees F for 3 minutes.
- Meanwhile, sprinkle the salmon with the 1 teaspoon seafood seasoning, a large pinch of salt and 1/4 teaspoon pepper. Place the salmon, skin side up, in the air fryer and cook for 9 minutes. Check the salmon and, if desired, cook for up to 3 more minutes to your desired doneness.
- While the salmon cooks, prepare the beans. If the green and wax beans are roughly the same size you can cook them together, otherwise cook separately. Cook the beans in the boiling water until tender, 3 to 4 minutes. Remove the beans from the water with a spider or slotted spoon, transfer to a medium bowl, and set aside.
- Heat the olive oil in a medium skillet over medium-high heat. Add the corn, remaining 1/4 teaspoon seafood seasoning, and a pinch of salt. Cook, stirring occasionally, until the corn starts to brown, about 3 minutes. Transfer to a small bowl and set aside.
- For the vinaigrette: Combine the vinegar, shallot, lemon zest, lemon juice, Dijon, salt and pepper in a blender. Slowly turn on high for a few seconds until the shallot pieces are quite small and the mixture looks homogeneous. Turn the blender down to low, and slowly drizzle in the olive oil and avocado oil, and blend until smooth. Add all the herbs and pulse a few times to blend in the herbs. Pour into a liquid measuring cup.
- Finish the salmon salad: Toss the salad greens with 1/4 cup of the vinaigrette in a large bowl. Season with salt and black pepper. Taste the greens and add more vinaigrette, if needed. Start composing each salad by plating the greens, then sprinkle each with the corn, radishes, and beans. Top each salad with 1 of the salmon fillets, skin side up, so it remains crispy.
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SALMON NIçOISE SALAD - FOOD & WINE
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Ratings 3Category Dinner, Lunch
- Preheat oven to 400°F. Bring a large pot of generously salted water to a boil over high. Add potatoes; cook, until almost tender, about 10 minutes. Add green beans; cook until potatoes are tender and green beans are tender-crisp, about 3 minutes.
- Using a slotted spoon, carefully lower eggs into boiling water; cook until whites are set and yolks are jammy, 7 1/2 minutes. Transfer eggs to bowl of ice water.
- While potatoes, green beans, and eggs cook and cool, whisk together mustard, lemon zest, and 1/2 teaspoon each of the salt and pepper in a medium bowl.
- Drizzle remaining 2 tablespoons oil evenly onto a baking sheet. Place salmon, skin side down, on oiled baking sheet, and sprinkle evenly with remaining 1/2 teaspoon each salt and pepper.
- Toss together lettuces and 3 tablespoons of the mustard-lemon juice dressing in a large bowl until lightly coated. Arrange on a platter, or divide evenly among 4 plates.
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