Healthy Salmon Salad Food

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.

HEALTHY SALMON SALAD

Steps:

• In a small saucepan heat olive oil over medium-low heat.
• Cook and stir garlic in hot oil for 1 minute or until garlic is lightly golden.
• Transfer garlic to a blender container.
• Add lemon juice, Worcestershire sauce, mustard, water, and pepper.
• Cover; blend until combined.
• Reserve 2 tablespoons of garlic mixture; set aside.
• Add yogurt to remaining garlic mixture in blender.
• Cover and blend until smooth.
• Chill until serving time.
• Thaw salmon, if frozen.
• Rinse salmon; pat dry.
• Brush the reserved garlic mixture evenly over salmon.
• Cover and chill for 30 minutes.
• Spray the unheated rack of a broiler pan with nonstick coating.
• Place the salmon on the rack.
• Broil 4 to 5 inches from heat for 8 to 12 minutes or until salmon flakes easily when tested with a fork, turning once.
• Meanwhile, in a large bowl toss romaine, onion, and Parmesan cheese with the chilled yogurt mixture.
• Divide romaine mixture among 4 salad plates. Place one salmon fillet on each salad.
• Top with tomatoes and, if desired, olives.

GREEK SALMON SALAD RECIPE

Steps:

• Preheat the oven to 425 degrees F and position a rack in the middle.
• Season the salmon. Pat the salmon dry on both sides and season with kosher salt, pepper, and dried oregano. Arrange on a lightly oiled sheet pan and brush the top of the salmon with extra virgin olive oil.
• Bake the salmon in the heated oven for 8 to 12 minutes until it's done and flakes easily (see cook's tip #1 below). Meanwhile, work on the salad and the vinaigrette.
• Prepare the salad. In a large salad bowl, add the lettuce, tomatoes, bell peppers, cucumbers, shallots, and Kalamata olives (don't add the feta yet)
• Prepare the vinaigrette. In the small bowl of a food processor fitted with a blade, add olive oil, lemon juice, garlic, fresh mint, oregano, and paprika. Add a pinch of Kosher salt and black pepper. Blend until well-combined.
• Pour about 1/2 of the vinaigrette over the salad. Toss to combine. Now add the feta cheese blocks on top. (Hold the remaining vinaigrette to dress the salmon later).
• Build your salmon salad bowls. Transfer the salad to 4 serving bowls, top each with 1 fillet of salmon. Drizzle the remaining vinaigrette on top of the salmon. Enjoy!

GREEK SALMON SALAD BOWLS

Steps:

• Bring the salmon to room temperature and then pat the fish dry with a paper towel. Season the salmon liberally with salt and pepper.
• Heat a large pan over medium-high heat. Once hot, add 1/2 tablespoon of avocado or olive oil.
• Cook the salmon 4-5 minutes per side until golden brown and cooked through.
• While the salmon is cooking, make the salad and whisk together the dressing.
• Let the salmon cool for a bit before starting to assemble the salads. Transfer the salad to bowls, place the salmon fillets over the salad, and then drizzle over the dressing.

SALMON SALAD

Steps:

• Crumble the salmon into a 1 quart bowl, removing any bones or skin.
• In a small bowl combine the mayonnaise, yogurt, celery, capers and pepper. Mix well and then add to salmon and toss. Serve on a bed of lettuce leaves.

SMOKED SALMON SALAD

Steps:

• Place the eggs in a pot and cover them about 1 inch of cold water. Bring to a boil. Once boiling, turn the heat off, cover the pot and let stand for 10 minutes. Then, drain and cover with cold water.
• Divide the spinach, tomato, cucumber, capers, dill and salmon between two bowls.
• Peel the eggs, dice them and divide between the salads.
• Give each salad a squeeze of lemon and a pinch of salt.