The Kitchen Tourists Are Jerks For This Salmon Salad Recipes

Steps:

• Add all of the sauce ingredients to bowl. Mash to combine and crush the ingredients into a marinade. Let stand for 25 minutes.
• Preheat a grill to medium, and the coals have a light grey ash color. Cook low and slow.
• Put the salmon fillet on the grill, skin side down. Spread the jerk sauce over the fillet and grill for approximately 15 minutes, depending on the heat. Flip the fillet, remove the skin, then spread it with jerk sauce. Let it grill for an additional 15 minutes. Flip the salmon 1 more time to seal in the flavors. Remove the salmon from the grill to a serving platter and serve.

Steps:

• Place salmon in a large bowl with ice cold water and 1 pinch salt. Let soak, about 10 minutes. Run a knife along the skin to remove all scales.
• Rinse salmon in ice cold water and lemon juice. Pat dry with a paper towel.
• Preheat oven to 325 degrees F (165 degrees C).
• Combine garlic powder and 1/4 teaspoon salt in a small bowl. Sprinkle lightly over both sides of each salmon fillet. Rub jerk marinade over both sides of salmon.
• Place salmon fillets in a large bowl. Add scallions, onion, cilantro, and ginger; mix well to combine.
• Heat oil in an ovensafe skillet over medium heat. Cook salmon fillets skin-side down, in batches if necessary, until skin is golden, about 2 minutes. Flip and continue cooking until flesh is pale pink, 1 to 2 minutes more. Place skillet in the oven.
• Bake salmon in the preheated oven until flesh flakes easily with a fork, about 2 minutes. Remove skillet from oven and allow salmon to rest before serving, 3 to 5 minutes.

Steps:

• Preheat the oven to 400 degrees F. Mix the salmon, corn, egg, 3 tablespoons each breadcrumbs and tartar sauce, the roasted red peppers, parsley, lemon zest and 3/4 teaspoon Old Bay in a large bowl. Gently form into eight 3/4-inch-thick patties and freeze until just firm, about 5 minutes.
• Meanwhile, make the dressing: Whisk the remaining 2 tablespoons tartar sauce, the lemon juice, 1 tablespoon water, the remaining 1/4 teaspoon Old Bay, and black pepper to taste in a large bowl.
• Put the remaining 5 tablespoons breadcrumbs in a shallow bowl. Press the salmon cakes in the breadcrumbs to coat both sides. Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the salmon cakes and cook until golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven and bake until the cakes are heated through, 6 to 8 more minutes.
• Add the greens to the bowl with the dressing and toss. Serve the salmon cakes with the salad, more tartar sauce if using, and lemon wedges.

Steps:

• FOR JERK SALMON:.
• Combine all wet jerk seasoning ingredients (garlic through peanut oil) in the bowl of a food processor. Process until mixture turns into a paste.
• Rub jerk paste onto all sides of the salmon fillets. Allow rubbed salmon to stand in refrigerator for 1 hour (at least 30 minutes if you are short on time). Wash the food processor bowl and set aside to use for the vinaigrette.
• Once the salmon is ready to cook, plug in your Foreman grill and set it to 300 degrees F. When the grill is heated to temperature, lightly spray the grill plates with nonstick cooking spray. Place the salmon fillets on the grill, close the lid, and set timer for 8 minutes. Once salmon is cooked, remove from the grill.
• FOR TROPICAL VINAIGRETTE:.
• While salmon is marinating, combine first seven ingredients for the Tropical Vinaigrette (mango through honey mustard) in bowl of the food processor. While processor is running, drizzle in olive oil until fully incorporated. Stop processor and add salt and pepper to taste.
• FOR ISLAND SALAD:.
• Toss all salad ingredients except for cashews together.
• FINAL ASSEMBLY:.
• Divide tossed salad into 4 bowls. Sprinkle cashews over each bowl. Pour desired amount of vinaigrette over each salad, then top with a piece of cooked salmon. If desired, drizzle more dressing over the salmon, or cut salmon into chunks and toss it into the salad. Serve immediately.

Steps:

• Heat the grill to medium-high. Mix the jerk paste and 1 tbsp honey together in a bowl. Place the salmon fillets on a foil-lined baking tray and brush all over with the sauce. Cook on the top shelf for 8-10 mins or until just cooked through (move the tray down a shelf if the salmon starts getting too caramelised).
• Meanwhile, put the remaining honey, lime juice and some seasoning in a large bowl and mix together. Add the red cabbage, mango, pepper, spring onions and coriander, and toss through the dressing. Serve the salmon on a pile of the slaw.