JELLIED SALMON
A palate-pleasing, glistening aspic from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is chilling time, which is approximate. For best result, I'd recommend making this the day before.
Provided by Molly53
Categories Lactose Free
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle gelatin on cold water and let stand for five minutes.
- Add boiling water and stir until gelatin dissolves.
- Add lemon juice, salt and sugar.
- Rinse a round shallow pan or mold in cold water or spritz lightly with cooking spray.
- Pour a portion of the gelatin in the bottom and set aside to congeal in the refrigerator.
- When firm, place salmon in center of the pan; arrange hard-boiled eggs, olives, celery and green pepper artistically around the salmon.
- Add remaining gelatin and chill until firm.
- Unmold onto a large platter and garnish with thin slices of cucumber, lemon and radishes.
Nutrition Facts : Calories 130.5, Fat 4.3, SaturatedFat 0.9, Cholesterol 109.8, Sodium 183, Carbohydrate 3.5, Fiber 0.2, Sugar 2.7, Protein 18.8
JELLIED SALMON SALAD
From my mother's collection of recipes. When I was little this was our favourite hot-weather food. I stil make it as a special treat.
Provided by lesliel8
Categories Summer
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle gelatin on cold water and let soften 5 minutes.
- Add boiling water, stir until dissolved.
- Stir in salt, lemon juice and liquid from salmon. Cool.
- Chop celery, parsley and chives nice and fine.
- Remove skin and large bones from salmon, and break it up with a fork.
- Combine cottage cheese with green relish, mayonnaise, celery, parsley and chives.
- Stir in gelatin mixture.
- Fold in salmon.
- Pour into loaf pan, salad bowl, or ring mold. Chill until firm. (1½ to 2 hours).
Nutrition Facts : Calories 236.3, Fat 10.9, SaturatedFat 2.4, Cholesterol 49.6, Sodium 960.1, Carbohydrate 14.2, Fiber 1.1, Sugar 1.9, Protein 21
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.
GRILLED SALMON SALAD WITH LIME, CHILES AND HERBS
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
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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