Catalina Grilled Salmon Salad Food

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GRILLED SALMON SALAD



Grilled Salmon Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

Orange Vinaigrette, recipe follows
20 asparagus spears
4 (6-ounce) salmon fillets
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 pound baby salad greens
1 cup kalamata olives, sliced in half
2 oranges, peeled and segmented
1 small red onion, thinly sliced
2 oranges
1 tablespoon finely chopped shallots
1 teaspoon light brown sugar
1 tablespoon seasoned rice vinegar
1 cup canola oil
1/2 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon orange oil (recommended: Boyajian Orange Oil*)

Steps:

  • Preheat grill. Place a medium pot of water on the stove to boil. While the grill heats and the water comes to a boil, prepare the Orange Vinaigrette, and set aside until needed.
  • Trim the bottoms of the asparagus and cook for 30 seconds in the boiling water. Remove from the pot to a plate.
  • Place the salmon fillets on a large plate and coat with 1/4 cup olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Put the salmon fillets on the hottest part of the grill, starting with the skinless side down. Grill for about 5 to 10 minutes on each side, or until desired doneness.
  • While the salmon is grilling, combine the salad greens, olives, oranges, onions, and half of the vinaigrette in a large bowl. Toss to combine. Divide the salad mixture evenly among 4 plates.
  • When the salmon is nearly done, coat the asparagus with the remaining olive oil, salt, and pepper. Put the asparagus on the grill. Grill lightly, moving the spears around the heat frequently with tongs, for about 3 minutes.
  • Remove the salmon and asparagus from the grill and distribute them evenly among the 4 plates on top of the greens mixture. Drizzle the remaining dressing over the salmon and serve.
  • Zest the oranges with a zester or the fine side of a box grater. Finely chop the zest with a knife, then squeeze the juice out of the oranges into a small stainless steel bowl. Add the zest, shallots, brown sugar, and rice vinegar to the orange juice and whisk together. Slowly, in a steady stream, add the canola oil and extra-virgin olive oil while constantly whisking, until combined. Add the salt, pepper, and orange oil; the orange oil is strong, so just a very small amount is needed. Set the dressing aside while preparing the rest of the salad.
  • *Boyajian Orange Oil is available at specialty food stores.
  • Yield: 1 1/2 cups

CATALINA GRILLED SALMON SALAD RECIPE



CATALINA Grilled Salmon Salad Recipe image

Serve perfectly grilled salmon on a salad in under 25 minutes. This delicious CATALINA Grilled Salmon Salad Recipe is made with fresh asparagus & spinach.

Provided by My Food and Family

Categories     Home

Time 23m

Yield 4 servings

Number Of Ingredients 9

4 skin-on salmon fillets (1 lb.)
1/2 lb. fresh asparagus spears, trimmed
2 Tbsp. olive oil
1 pkg. (10 oz.) baby spinach leaves
1 small cucumber, sliced, quartered
3/4 cup sliced radishes
4 green onions, sliced
2 navel oranges, sectioned
1/2 cup KRAFT Classic CATALINA Dressing

Steps:

  • Heat grill to medium-high heat.
  • Brush fish and asparagus with oil. Grill 4 min. on each side or until fish flakes easily with fork and asparagus is crisp-tender. Remove from grill; cut asparagus into 1-inch lengths.
  • Cover 4 large plates with spinach; top with next 4 ingredients.
  • Drizzle dressing over salads; top with salmon and asparagus.

Nutrition Facts : Calories 400, Fat 20 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 28 g

BAKED SALMON



Baked Salmon image

Prepare a super-easy, 3-ingredient crowd please with Baked Salmon. The classic CATALINA Dressing tang you love on chicken is just as delectable with savory Baked Salmon.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 4 servings

Number Of Ingredients 3

4 skinless salmon fillets (1-1/4 lb.)
2 green peppers, cut into thin strips
1/3 cup KRAFT Fat Free CATALINA Dressing

Steps:

  • Heat oven to 375°F.
  • Place fish in 13x9-inch baking dish sprayed with cooking spray.
  • Toss peppers with dressing; spoon over fish.
  • Bake 25 min. or until fish flakes easily with fork.

Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g

LEE'S SALMON BASTE



Lee's Salmon Baste image

This was a 'secret' recipe some guy in Michigan gave my parents. Too good not to share.

Provided by chef_fiizeru

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 25m

Yield 6

Number Of Ingredients 9

¾ cup Catalina salad dressing
½ cup butter, melted
½ lemon, juiced
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 pinch dried dill weed
6 (4 ounce) fillets salmon

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Whisk Catalina salad dressing, melted butter, lemon juice, Worcestershire sauce, brown sugar, garlic powder, onion powder, and dill together in a bowl. Brush over the salmon fillets.
  • Cook salmon on the preheated grill, basting regularly with the sauce, until the flesh flakes easily with a fork, about 15 minutes.

Nutrition Facts : Calories 471.5 calories, Carbohydrate 12.8 g, Cholesterol 116.7 mg, Fat 36 g, Fiber 0.6 g, Protein 24.3 g, SaturatedFat 12.9 g, Sodium 516.1 mg, Sugar 9.8 g

GRILLED SALMON CAESAR SALAD



Grilled Salmon Caesar Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound salmon fillet (preferably wild), skin removed
1/4 cup mayonnaise
1 tablespoon seafood seasoning, such as Old Bay
3 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 cloves garlic
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
12 1/2-inch-thick slices baguette
2 small romaine lettuce hearts, roughly chopped
4 ounces sugar snap peas, sliced on an angle (about 1 cup)

Steps:

  • Preheat a grill to medium high. Cut the salmon into 1 1/2- to 2-inch pieces (about 16 total). Gently toss the fish in a large bowl with 1 tablespoon mayonnaise to coat. Sprinkle with the seafood seasoning and toss to coat. Set aside.
  • Make the dressing: Combine the remaining 3 tablespoons mayonnaise, the lemon juice, mustard, Worcestershire sauce, 1 clove garlic, 1/2 teaspoon salt and a few grinds of pepper in a mini food processor or blender and process until the garlic is blended. With the machine running, add 3 tablespoons olive oil in a slow stream to make a smooth dressing. Refrigerate until ready to use. Lightly brush the bread with the remaining 1 tablespoon olive oil and season with a pinch each of salt and pepper.
  • Grill the salmon, turning, until lightly charred on both sides and just cooked through, 3 to 7 minutes, depending on the thickness of the fish (turn the fish only when it releases easily from the grill so it doesn't break apart). Grill the bread slices, flipping once, until marked and lightly toasted, about 1 minute. Rub the warm bread with the remaining garlic clove.
  • Combine all but 2 tablespoons of the dressing with the romaine and snap peas in a large bowl and toss well. Divide among shallow bowls and top with the salmon pieces and remaining dressing. Serve with the grilled baguette.

Nutrition Facts : Calories 440, Fat 29 grams, SaturatedFat 5 grams, Cholesterol 59 milligrams, Sodium 1075 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Sugar 2 grams, Protein 27 grams

SEASIDE SALMON SALAD



Seaside Salmon Salad image

I've had this recipe forever; it was an instant hit the first time I made it, and now my daughter makes it for her family. If you are not a salmon fan, I imagine you could substitute tuna----but it is so tasty with the salmon, I've never had to alter it.It is great for picnics or family gatherings.

Provided by Graciebonica

Categories     Spring

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

2 cups uncooked shell pasta (small)
1/4 cup French dressing (Catalina is best)
7 -8 ounces canned salmon
1/2 cup diced celery
2 tablespoons sweet pickle relish
2 hard-boiled eggs, chopped
1/4-1/3 cup chopped green onion (your preference)
3 tablespoons minced fresh parsley
2/3 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 teaspoon prepared mustard

Steps:

  • Cook macaroni in boiling, salted water until tender. Drain.
  • Add Catalina dressing while still hot and toss. Chill.
  • Drain and flake salmon.
  • Add flaked salmon, celery, relish, eggs, green onion, parsley, seasonings and mayonnaise to macaroni. Toss all together lightly.
  • Chill at least 2 hours to marry the flavors.
  • Serve as a side dish or on lettuce leaves with sliced tomatoes and cucumbers as a meal.

Nutrition Facts : Calories 346.3, Fat 17.3, SaturatedFat 2.8, Cholesterol 96.1, Sodium 582.8, Carbohydrate 33.8, Fiber 1.4, Sugar 6.1, Protein 14.4

GRILLED SALMON SALAD WITH LIME, CHILES AND HERBS



Grilled Salmon Salad With Lime, Chiles and Herbs image

Made of soft, supple salmon; crisp lettuces and vegetables; and a very savory dressing run through with chiles and lime, this light salad is tangy and full of flavor. The dressing, based on nuoc cham, a traditional Vietnamese dipping sauce, has just enough fish sauce to give it depth and pungency without overpowering the brightness of the lime. You can substitute other fish, or even chicken, for the salmon. Just adjust the grilling time as needed, and toss with the dressing while still warm. Note that if you don't have a grill, you can roast the fish in the oven.

Provided by Melissa Clark

Categories     dinner, salads and dressings, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 limes
2 small fresh red or green chiles or 1 large one, thinly sliced, seeds removed if you like
1 shallot (or 2 scallions, or 2 tablespoons red onion), thinly sliced
2 tablespoons fish sauce
Kosher salt
Pinch of granulated sugar
1/4 cup extra-virgin olive oil or grapeseed oil, plus more for brushing
1 1/4 pounds salmon fillet, preferably 1 large center-cut piece
8 cups salad greens, such as Little Gem, bibb or Boston lettuce
1 cup mixed soft herbs (such as cilantro, mint and basil), leaves and tender stems
1 cup thinly sliced radishes, cucumbers or both (optional)

Steps:

  • Light the grill for indirect heat, or heat the oven to 450 degrees.
  • As the grill or oven heat up, make the dressing: Halve 1 lime, and squeeze its juice into a small bowl. Add the chile slices, half of the sliced shallot (save the rest for serving), the fish sauce and a pinch each salt and sugar. Let sit for 1 minute to dissolve the salt, then whisk in the olive oil. It won't emulsify, so mix again before using.
  • Brush the salmon with oil, and place it in a grilling basket if you have one. Cook over the indirect (unlit) side of the grill, for 2 to 5 minutes per side, depending on how hot the grill is and how thick the salmon is. Note that individual fillets will cook faster than a single large piece. Check the salmon often. (Alternatively, roast the salmon on a baking sheet in the oven, until just cooked to taste, 7 to 12 minutes; you don't have to flip it.)
  • As the salmon cooks, halve the other lime. Brush the cut sides with olive oil and grill, cut-side down, over direct heat until charred, about 1 minute. If using the oven, throw the halves, cut-side up, on the roasting pan with the salmon. They won't char, but they will cook and mellow in flavor, which is the aim.
  • When the salmon is cooked, transfer it to a plate and spoon some dressing over it. Let it cool slightly, then break up the fish into large chunks.
  • Place greens, remaining shallots, herbs, and radishes or cucumber, if using, in a large shallow bowl or on a platter, and add a little more of the dressing. Squeeze some of the juice from a charred lime half over it and drizzle with a little olive oil. Toss and taste, adding lime juice, olive oil or salt as needed.
  • Top with the salmon chunks and drizzle with more (or all) of the dressing. Serve with the remaining charred lime half on the side for squeezing.

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