Curry Salmon Salad Sandwiches Food

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CURRY SALMON SALAD



Curry Salmon Salad image

Eating healthy has never been more delicious than with this one-bowl salmon salad that delivers on bold, tangy flavor that makes you feel good all over. {Gluten-Free}

Provided by Maggie Zhu

Categories     Main

Time 25m

Number Of Ingredients 14

2 (4-6 oz/113-170 g per piece) salmon fillets
Pinch of salt
1 tablespoon olive oil
1 cup grape tomatoes (, sliced in half)
1/2 English cucumber (, thinly sliced (or 1 Persian cucumber))
1 box (5 oz) arugula ((or other salad greens of your choice))
2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon white pepper ((or black pepper))
1/2 teaspoon dijon mustard
2 tablespoons red wine vinegar
3 tablespoons olive oil
2 cloves garlic (, minced)

Steps:

  • Add all the dressing ingredients, except the olive oil and garlic, into a jar and whisk together until smooth. Add the oil and garlic. Put the lid on and shake the jar until it forms a creamy sauce.
  • Place the salmon on a plate. Pat both sides dry. Lightly sprinkle salt onto both sides. Let sit for 5 minutes.
  • While the salmon is marinating, combine the arugula, tomatoes, and cucumbers in a big salad bowl.
  • Heat a skillet (large enough to fit both pieces of salmon) with the oil over medium-high heat. Swirl the pan to coat the bottom of the pan with oil. Once the oil is hot, add the salmon, skin-side down. Let cook, undisturbed for 4 to 6 minutes, or until the bottom turns golden brown. Once the skins are fully crisped up, flip them over and turn the heat down to medium. Cook for another 4 to 6 minutes, to your desired doneness. To check the doneness, use a fork or paring knife to probe the thickest part of the salmon. It should flake easily and the middle should turn pale pink. Remove the cooked salmon from the pan and set it aside on a separate plate (leaving it skin-side up so it doesn't become soggy).
  • Add 2 tablespoons of dressing over the salad and toss to coat.
  • Serve the salmon hot: Separate the salad onto two serving plates. Place the salmon to the side of each salad (if placed on top while hot it will wilt the leaves).
  • Serve the salad cold: Alternatively, you can also wait until the salmon cools off a bit, and top it on the big bowl of salad to serve it family style.
  • Serve with the extra dressing on the side and enjoy as a main dish.

Nutrition Facts : ServingSize 1 serving, Calories 392 kcal, Carbohydrate 11.8 g, Protein 25.6 g, Fat 29.1 g, SaturatedFat 4.2 g, Cholesterol 50 mg, Sodium 382 mg, Fiber 3.4 g, Sugar 5.7 g

SALMON SALAD SANDWICHES



Salmon Salad Sandwiches image

A creamy lemon and dill mixture combines with canned salmon to create these easy Salmon Salad Sandwiches. A delicious, no-fuss meal for lunch or dinner!

Provided by Valerie Brunmeier

Categories     Lunch     Main Course     Sandwiches

Time 10m

Number Of Ingredients 11

12 ounces canned wild pink salmon (like Wild Planet or Kirkland brand (2 6-ounce cans))
⅓ cup mayonnaise
1 green onion (thinly sliced)
¼ cup finely diced celery
2 tablespoons fresh lemon juice
¾ teaspoon dried dill or 1 tablespoon fresh
½ teaspoon salt
8 slices of sturdy sandwich bread like focaccia, ciabatta, or sourdough
green leaf lettuce
thinly sliced cucumber
thinly sliced tomato

Steps:

  • Combine all the ingredients for the Salmon Salad in a bowl, mixing until well combined.
  • Layer the Salmon Salad on sturdy sandwich bread with your toppings of choice.

Nutrition Facts : ServingSize 1 sandwich, Calories 349 kcal, Carbohydrate 27 g, Protein 23 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 38 mg, Sodium 889 mg, Fiber 1 g, Sugar 1 g

SUPERFOOD COCONUT CURRY SALMON SALAD



Superfood Coconut Curry Salmon Salad image

Provided by Candice Kumai

Categories     Kid-Friendly     Low/No Sugar     Wheat/Gluten-Free     Dinner     Quinoa     Salmon     Kale     Spring     Summer     Healthy     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 18

Coconut oil or olive oil cooking spray, for the baking dish
Salmon Marinade:
1 pound wild salmon fillet
1 tablespoon extra-virgin olive oil
1/2 teaspoon curry powder (add more if desired!)
1 tablespoon fresh lemon juice
1 teaspoon dried oregano, or 2 tablespoons fresh oregano
2 teaspoons reduced-sodium tamari soy sauce
Coconut Curry Dressing:
1 tablespoon unrefined coconut oil, at room temperature
1 teaspoon curry powder
3 tablespoons fresh lemon juice
1 teaspoon raw or manuka honey
2 tablespoons reduced-sodium tamari soy sauce
Salad:
2 cups lacinato kale leaves, finely chopped
2 cups cooked quinoa
1/4 red onion, thinly sliced

Steps:

  • Preheat the oven to 350°F. Coat a 9 x 13-inch baking dish with coconut oil or olive oil cooking spray and set aside.
  • In a medium bowl, whisk together the olive oil, curry, lemon juice, oregano, and tamari soy sauce. Place the salmon into a nonreactive container or baking dish with a lid, and pour the marinade over the top. Using a cooking brush, baste the salmon with the marinade, cover, and place into the fridge for about 30 minutes.
  • Remove the salmon from the fridge, and transfer to the prepared baking dish. Bake, on middle rack, for about 15 minutes. Remove from the oven and let cool slightly. The salmon should feel slightly firm to the touch.
  • Meanwhile, in a large bowl, whisk together the coconut oil, curry powder, lemon juice, honey, and tamari soy sauce until well combined. Add the kale, quinoa, and red onion to the bowl and toss gently to coat with the dressing. Flake in the cooked and slightly cooled salmon with fork, and toss to combine.

SALMON SANDWICH EXTRAORDINAIRE



Salmon Sandwich Extraordinaire image

Salmon replaces tuna in this old-fashioned sandwich.

Provided by Marian Burros

Categories     easy, lunch, quick, main course

Time 7m

Yield 2 servings

Number Of Ingredients 10

1 6- or 7-ounce can of wild salmon
1 hard-cooked egg, finely chopped
2 tablespoons sweet pickle relish
4 teaspoons finely chopped celery
4 tablespoons mayonnaise
2 teaspoons lemon juice
Salt and freshly ground black pepper to taste
2 leaves lettuce
4 slices good soft white bread or whole-wheat bread
2 to 4 slices ripe tomato, optional

Steps:

  • Drain salmon, and if it contains skin and bones, remove them (for a more neutral taste, run drained salmon under warm water.) Add egg, relish, celery, mayonnaise, lemon juice and salt and pepper, and mix thoroughly, mashing the salmon while mixing.
  • Place a lettuce leaf on top of each of two slices of bread. Add tomato, if desired; top with salmon mixture.

Nutrition Facts : @context http, Calories 701, UnsaturatedFat 30 grams, Carbohydrate 35 grams, Fat 38 grams, Fiber 3 grams, Protein 52 grams, SaturatedFat 7 grams, Sodium 780 milligrams, Sugar 8 grams, TransFat 0 grams

SALMON SALAD SANDWICHES



Salmon Salad Sandwiches image

These are perfect to pack in your kids' lunch boxes when they can't face another boring sandwich. We love the salmon, cream cheese and dill tucked inside a crusty roll. The carrots and celery add a nice crunch. -Yvonne Shust, Shoal Lake, Manitoba

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 12

3 ounces cream cheese, softened
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dill weed
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
1 can (6 ounces) pink salmon, drained, bones and skin removed
1/2 cup shredded carrot
1/2 cup chopped celery
Lettuce leaves
2 whole wheat buns, split
Sliced tomatoes

Steps:

  • In a large bowl, beat the cream cheese, mayonnaise, lemon juice, dill, salt and pepper until smooth. Add the salmon, carrot and celery and mix well. Place a lettuce leaf and about 1/2 cup salmon salad on each bun and top with tomato.

Nutrition Facts : Calories 463 calories, Fat 29g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 1158mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 5g fiber), Protein 25g protein.

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