WARM SALMON AND POTATO SALAD WITH CREAMY DILL DRESSING
Provided by Sara Lynn Cauchon
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Place the salmon on a parchment-lined baking sheet and sprinkle with salt and pepper. Bake until the salmon is cooked through, about 15 minutes. Use a fork to flake the salmon and set it aside.
- At the same time, steam the potatoes in a steamer basket over 2 inches of boiling water until they become fork tender, 13 to 15 minutes. Remove the potatoes and set aside. To the same steamer basket, add the green beans and steam until tender crisp, about 5 minutes. (Check to ensure there is enough water in the bottom pot at all times.)
- In the meantime, whisk the yogurt, Dijon mustard, dill, lemon zest and juice, garlic and some salt and pepper in a small bowl until well combined. Set it aside.
- In a large serving dish, arrange the cooked potatoes and green beans on a bed of arugula. Top with the flaked salmon and capers and then pour on the dressing.
- Serve immediately or store in the refrigerator for 2 to 3 days. (If you're planning on enjoying this the next day, do not add the arugula until just before eating.)
Nutrition Facts : Calories 306, Fat 7 grams, SaturatedFat 2 grams, Cholesterol 43 milligrams, Sodium 436 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 24 grams, Sugar 5 grams
GINGER-DILL SALMON
Salmon, gently roasted to a buttery medium-rare, stars in this make-ahead-friendly dish. Fruity citrus and dill join spicy radishes and ginger, and the result is a refreshing, jostling mix of juicy, crunchy, creamy, spicy and sweet. Both the salad and the salmon can be made two days ahead, and everything is good at room temperature or cold. To embellish further, consider baby greens, thinly sliced cucumbers or fennel, roasted beets, soba noodles, tostadas, furikake or chile oil.
Provided by Ali Slagle
Categories dinner, weekday, salads and dressings, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees. Line a sheet pan with parchment paper. Pat the salmon dry, then place on the tray skin-side down (if there is skin) and season with salt and pepper.
- In a medium bowl, stir together the dill, ginger and olive oil until combined. Season with salt and pepper. Spread half of the dill-ginger mixture over the top of the salmon. (Reserve the remaining dill-ginger mixture.) Bake until cooked through, 15 to 20 minutes. (You'll know the salmon is done when the fish flakes or an instant-read thermometer inserted into the thickest part is 120 degrees.)
- As the salmon cooks, cut off the top and bottom of the grapefruit and set the grapefruit down on one of the cut sides. Follow the curve of the fruit to cut away the peel and pith. Squeeze the peels into the remaining dill-ginger mixture to get out any juice. Cut the fruit in half from top to bottom, then slice into 1/4-inch-thick half-moons and remove the seeds. If your pieces are especially large, halve them again. Transfer the fruit and any juice on the cutting board to the bowl. Repeat with the oranges. Add the radishes, season generously with salt, and stir gently to combine.
- Break the salmon into large pieces, and divide across plates with the citrus salad. Peel and pit the avocado, then quarter lengthwise and add to plates. Season with salt. Spoon the juices from the bowl over top, and season with black pepper, another drizzle of olive oil, and flaky sea salt, if using.
SMOKED SALMON AND DILL EGG SALAD TEA SANDWICHES
Provided by The Hearty Boys
Categories appetizer
Time 35m
Yield 28 tea sandwiches
Number Of Ingredients 9
Steps:
- Place the eggs in a saucepan and cover with cold water. Place over high heat and bring to a boil. Boil the eggs for exactly 4 minutes. Remove from the heat and let sit 10 more minute before draining. Run under cold water and peel the eggs immediately - the shell will come off much more easily while the eggs are still wet and warm.
- Using a box grater, grate the eggs on the shredder side into a bowl. Add the salmon, dill, capers, 1/4 cup of the mayonnaise, salt and pepper. Mix well.
- Lay out 7 slices of the bread and spread 1/4 cup of the egg salad onto each slice. Cover with the remaining bread slices. Trim the crust off of all the sandwiches and cut each sandwich crosswise into four triangles.
- Spread the long side of each triangle with a little mayonnaise and dip each one into the chopped chives. Arrange decoratively on a platter.
SALMON COBB SALAD IN CREAMY DILL DRESSING
Provided by Robin Miller : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Arrange lettuce on a platter. Top with salmon, bacon, carrots, bell pepper, red onion, capers, eggs, and gorgonzola.
- In a small bowl, whisk together sour cream, buttermilk, Dijon, and dill. Season, to taste, with salt and pepper. Pour dressing over salad and serve.
SALMON SALAD
Steps:
- Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature.
ASIAN CURED SALMON WITH PRAWNS, PICKLED SALAD & DILL LIME CRèME FRAîCHE
Make this cured salmon and prawn dish as a classy starter for a dinner party. It takes a few days of prep, but it's well worth it for the flavour that you get
Provided by Jane Hornby
Categories Starter
Time 40m
Number Of Ingredients 14
Steps:
- Check the fish for bones and, if needed, remove with tweezers. To make the cure, put the lemongrass, 125g sugar, the salt, lime juice, zest of 1 lime, 1 tbsp rice vinegar, 1 garlic clove, the coriander and half of the dill, including stems, into a food processor. Blitz until the lemongrass is finely chopped, then stir in a quarter of the sliced chillies.
- Cross two large pieces of cling film in a roasting tin and spoon on a third of the cure, then top with the fish. Cover the fish with the rest of the cure. Wrap tightly and leave for 36-48 hrs, then scrape off the cure, rinse the fish in cold water and pat dry. The fillet will feel firm.
- On the day of serving, start the other elements of the recipe. Shave the turnips into very thin slices using a mandoline, then plunge them into iced water with a dash of the vinegar. Leave for an hour, then drain well. Thinly slice the onion and mix with the turnip slices, 2 tbsp vinegar, 2 tsp sugar and a pinch of salt. Cover and steep for at least 1 hr, or chill for a few hrs.
- Finely chop the remaining dill leaves and stir most of them into the crème fraîche with the remaining lime zest and a little seasoning, then chill.
- For the dressing, stir together the remaining 2 tbsp sugar, 2 tbsp vinegar, another quarter of the sliced chillies and the crushed garlic and leave until the sugar dissolves.
- Slice the fish into approx 20 slices, taking the knife down to the skin, then easing the blade underneath each piece to remove it.
- When ready to serve, spoon and swoosh the dill crème fraîche down the middle of each plate, then top with overlapping salmon slices. Add 3 prawns per serving. Lift the salad from its juices and mound to one side. Scatter with a little extra dill and the remaining sliced chillies, then drizzle the dressing over the fish and prawns (or let your guests do that bit at the table).
Nutrition Facts : Calories 410 calories, Fat 30 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 2.7 milligram of sodium
SALMON FILLETS WITH CREAMY DILL
A family recipe for how Alaskans make a delicious salmon dish. Use king, red, or silver salmon. Serve with wild rice!
Provided by JessieD
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a bowl, stir together mayonnaise and mustard. Stir in thyme, oregano, and basil. Place salmon fillets on a baking sheet, and spread with the mayonnaise mixture. Sprinkle with dill weed.
- Bake in preheated oven for 30 to 40 minutes, until the salmon is easily flaked with a fork.
Nutrition Facts : Calories 860.6 calories, Carbohydrate 4.8 g, Cholesterol 107.1 mg, Fat 76.8 g, Fiber 1.3 g, Protein 38.6 g, SaturatedFat 12 g, Sodium 894.9 mg, Sugar 1.2 g
SALMON DILL PASTA SALAD
Colorful and tasty. Good for a salad or side with dinner, or makes a great lunch or light meal all on its own.
Provided by appetizerqueen
Categories Summer
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to directions on package.
- Combine next 6 ingredients.
- Drain and rinse past in cold water.
- Mix the pasta and sour cream mixture.
- Add salmon and toss gently.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 603, Fat 32.8, SaturatedFat 10.6, Cholesterol 40.6, Sodium 454, Carbohydrate 67.5, Fiber 3.1, Sugar 7.2, Protein 11.2
DILLED SALMON PASTA SALAD
Sweet, tangy & refreshing, this makes a great picnic dish or after-workout dinner. Because I usually have everything else on hand, this is a great way to use leftover salmon. This is an easy-going recipe; feel free to experiment with different amounts or ingredients. I'm adding tips to help shoppers new to gluten-free cooking.
Provided by Jamie B
Categories One Dish Meal
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions.
- Meanwhile, put frozen bell pepper & peas into a medium serving bowl. Cover in hot tap water and mix gently to begin thawing. (If serving immediately, thaw more thoroughly.) Drain well.
- Add salmon to drained veggies.
- In a small bowl, mix together honey, vinegar and dill.
- Rinse pasta under cold water. Drain.
- Add pasta and sauce to veggies and salmon. Mix well.
- Refrigerate an hour or more to let the flavors meld, or just enjoy it right away (if the veggies aren't still frozen.).
- Stir before serving.
Nutrition Facts : Calories 248.9, Fat 4, SaturatedFat 0.7, Cholesterol 57, Sodium 155.1, Carbohydrate 27.2, Fiber 3.1, Sugar 21.1, Protein 25.6
DILLED SALMON-MACARONI SALAD
Make and share this Dilled Salmon-Macaroni Salad recipe from Food.com.
Provided by Shahana
Categories Beginner Cook
Time 2h15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine cooked macaroni, cucumber, green peper and scallion; stir in mayonnaise, dillweed; mix well.
- Fold in salmon; cover and chill for at least 2 hours.
- Spoon mixture into individual lettuce-lined salad bowls.
Nutrition Facts : Calories 363, Fat 6, SaturatedFat 1.1, Cholesterol 49, Sodium 83.3, Carbohydrate 44.7, Fiber 3, Sugar 1.4, Protein 30.3
DILLED SALMON SALAD
From the Betty Crocker website. Not made this yet, but looks like a keeper! Cooking time does not include chilling time.
Provided by Ppaperdoll
Categories Spinach
Time 23m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Place fish and broth in frying pan. Bring to a boil, reduce heat, and simmer 5 to 10 minutes until fish flakes easily with a fork. Remove fish to a platter. When cool enough to handle, break into bite-sized pieces and discard skin and any bones.
- Mix fish, zucchini and radishes in large bowl. Mix mayonnaise, yogurt, ranch dressing and dill weed. Fold dressing mixture into fish mixture. Cover and chill in fridge at least 2 hours.
- To serve, toss fish mixture with spinach or greens.
Nutrition Facts : Calories 408.8, Fat 27.2, SaturatedFat 5.1, Cholesterol 76.7, Sodium 1132.5, Carbohydrate 10, Fiber 1.9, Sugar 4.5, Protein 30.4
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