French Vegetable Salad With Smoked Salmon Food

SALMON SALAD

Salmon Salad image

Provided by Ina Garten

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 pounds cooked salmon, chilled
1 cup small-diced celery (3 stalks)
1/2 cup small-diced red onion (1 small onion)
2 tablespoons minced fresh dill
2 tablespoons capers, drained
2 tablespoons raspberry vinegar
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

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.

CUCUMBER SALAD WITH SMOKED SALMON

Cucumber Salad with Smoked Salmon image

New twist on the traditional cucumber salad. It is a loose recipe that is really easy to make and delicious. You will love the new addition!

Provided by katiecakes

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup plain Greek yogurt
1 cup light sour cream
½ lemon, juiced
2 tablespoons chopped fresh dill, or to taste
2 tablespoons capers, chopped
1 shallot, minced
½ teaspoon white vinegar, or to taste
salt and black pepper to taste
2 large cucumbers, peeled and sliced
2 tomatoes, sliced
1 (3 ounce) package smoked salmon, flaked

Steps:

In a large salad bowl, stir together the yogurt, sour cream, lemon juice, dill, capers, shallot, and white vinegar until smooth. Season to taste with salt and pepper. Lightly toss cucumbers and tomatoes in the dressing until coated, and very gently stir in the smoked salmon. Refrigerate until serving time.

Nutrition Facts : Calories 124.9 calories, Carbohydrate 14.6 g, Cholesterol 17.4 mg, Fat 4.2 g, Fiber 1.7 g, Protein 8.7 g, SaturatedFat 1.9 g, Sodium 290.3 mg, Sugar 8.4 g

SMOKED TROUT WITH FRENCH LENTIL SALAD

Smoked Trout With French Lentil Salad image

Number Of Ingredients 18

Ingredients

FOR THE MARINADE/DRESSING:
6 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons Dijon style mustard
1 teaspoon finely chopped garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 Brook trout, 10 to 12 ounces each, gutted and cleaned, heads removed
FOR THE SALAD:
1/2 cup French green lentils
1/2 teaspoon kosher salt
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
1/4 cup finely chopped red bell pepper
2 tablespoons finely chopped fresh Italian parsley
apple wood chips soaked in water for at least 30 minutes
kosher salt
lemon wedges

Steps:

TO MAKE THE MARINADE/DRESSING: In a medium bowl whisk together the marinade/dressing ingredients. Place the trout in a large, resealable plastic bag and pour in all but 2 tablespoons of the marinade/dressing (reserve the 2 tablespoons in the bowl). Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 minutes to 1 hour. TO MAKE THE SALAD: Rinse the lentils under cold running water, then put them in a small saucepan with 2 cups water and the salt. Bring to a boil, then simmer until the lentils are tender, 25 to 30 minutes. Drain and add the lentils to the reserved marinade/dressing. Add the remaining salad ingredients. Stir and adjust the seasonings, if necessary. Follow the grill's instructions for using wood chips. Remove the trout from the bag and discard the marinade. Grill the trout over Indirect Medium heat until cooked through, about 15 minutes. Do not turn. Remove from the grill. Cut through the skin and flesh along the backbone and carefully peel off the skin on both sides. Use the knife blade to slide the flesh away from the backbone, leaving the rib bones behind. Remove any bones sticking to the flesh. Season with salt, garnish with lemon wedges, and serve warm or at room temperature with the salad.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

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