Roasted Salmon Salad With Zucchini And Potatoes Food

SALMON AND ZUCCHINI SHEET PAN DINNER

Steps:

• Position a rack in the top third of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• Toss the panko, Parmesan, parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper together in a small bowl. Arrange the tomatoes in the center of the prepared baking sheet, cut-side up (trim a small slice from the bottom of each tomato if they will not stand upright) and spoon the panko mixture evenly over each. Spray the breadcrumbs lightly with cooking spray. Lay the zucchini halves cut-side up on one side of the tomatoes. Drizzle zucchini with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Roast until the vegetables begin to soften and the panko topping begins to brown, about 18 minutes.
• Remove the baking sheet from the oven and place the salmon fillet on the other side of the tomatoes. Drizzle the salmon with the remaining 1 tablespoon olive oil and sprinkle with salt and pepper. Roast until the zucchini and tomatoes are completely tender and browned in spots, and the salmon is cooked through but moist, about 12 minutes more. Divide salmon and vegetables between two plates and serve.

SHEET-PAN ROASTED SALMON NIçOISE SALAD

Steps:

• Heat the oven to 400 degrees and place a rack near the top of the oven. Place the potatoes on a sheet pan, add 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper and toss. Arrange the potatoes so the cut sides are facing down and roast for 20 minutes.
• While the potatoes roast, fill a medium saucepan with water and bring to a boil. Add the eggs and cook over medium heat for exactly 6 minutes. Remove the eggs, and when they are cool enough to handle, peel and quarter them.
• Make the dressing: In a large bowl, whisk together the vinegar, 1 teaspoon Dijon mustard, the garlic, anchovy (if using), 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly whisk in 4 tablespoons of olive oil and set aside.
• Add the haricots verts, tomatoes and olives to the sheet pan with the potatoes, along with 2 tablespoons olive oil and 1/2 teaspoon salt. Using tongs, toss well, then move the vegetables to the sides to create space in the center of the sheet pan. Pat the salmon fillets dry with a paper towel and place them, skin-side down, in the center of the sheet pan.
• Brush fillets with remaining 1 tablespoon olive oil and 1 teaspoon Dijon mustard, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast on the top rack in the oven for 10 minutes. Turn the broiler to high and broil for 2 to 3 minutes to lightly brown the salmon. (If you don't have a broiler, roast salmon for an additional 2 to 3 minutes instead.) The salmon should flake easily and be just cooked in the center.
• Add the greens to the large bowl with the dressing, and toss gently. Place greens on a large platter, leaving a narrow border at the platter's edges. Place the salmon fillets in the middle of the platter, then arrange the roasted vegetables and eggs around them. Sprinkle with salt and serve.

COLD-POACHED SALMON NICOISE SALAD WITH CRISPY POTATOES

Steps:

• For the salmon: Add the wine, Dijon mustard, dill sprigs and 1 cup of water to a large straight-sided skillet. Squeeze the juice from the halved lemon into the skillet and then add in the lemon halves. Bring the mixture to a simmer over medium heat. Sprinkle the salmon with a generous pinch of salt and pepper. Once the liquid is simmering, gently add the salmon, skin-side-down, and turn the heat to low. Place the lemon slices on top of the salmon, cover the pan and cook for 10 minutes. Turn the heat off and let sit, covered, for 5 minutes. The salmon should easily flake apart with a fork. Carefully remove the salmon from the liquid and set on a plate. Cool completely.
• For the dressing: Add the vinegar, oil, dill, mustard, garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper to a glass jar with a lid. Cover and shake to emulsify. Set aside until ready to assemble the salad.
• For the salad: Add the potatoes to a large saucepan and add enough cold water to cover the potatoes by 4-inches. Add a big pinch of salt and heat over medium high heat. Bring the potatoes to a boil and let cook until the potatoes are fork tender, 5 to 8 minutes. Use a slotted spoon to remove the potatoes to a plate. Reserve the pot with boiling water to use to cook the eggs and haricot vert.
• Fill a large bowl with ice and water. Bring the water back up to a boil, then add your eggs and cook for 7 minutes. Remove the eggs to the ice bath. Bring the water back up to a boil and add the haricot vert. Cook until they are tender-crisp, about 3 minutes. Remove the haricot vert to the ice bath. Drain and cut them into thirds and set aside until ready to assemble. Remove the eggs from the ice bath, peel and set aside.
• Using the flat base of a measuring cup or a glass, lightly smash the potatoes to expose some of the flesh. Sprinkle with a generous pinch of salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil and swirl to coat the pan. Carefully add the potatoes into the pan, seasoning side down. Sprinkle the exposed side of the potatoes and cook until they are crispy and golden brown in places, about 4 minutes per side. Some potatoes may break apart, that's totally fine! Remove to a plate and set aside until ready to assemble.
• To assemble the salad: Arrange the frisee and romaine leaves on a large platter. Drizzle about half of the dressing and toss to coat. Top the lettuce with the crispy potatoes, haricot vert, tomatoes and olives. Flake the cooled salmon into large pieces and scatter it on top of the salad. Slice the eggs in half and nestle into the salad. Drizzle on the remaining dressing and serve.

ROASTED SALMON GREEK SALAD WITH YOGURT SAUCE

Steps:

• For the roasted salmon: Preheat the oven to 450 degrees F. Line a cooking sheet with foil and lightly oil.
• Pat the salmon dry. Check for bones by running your hand over the salmon from the thinnest to thickest end. Remove any bones. Sprinkle the salmon with the 2 teaspoons oil, lemon zest salt and pepper. Cook the salmon until just cooked through, 7 to 8 minutes. Let the salmon cool slightly, then flake with a fork.
• For the yogurt sauce: Whisk the yogurt, 1 tablespoon water, lemon zest, juice, mint, salt and pepper in a bowl until combined.
• For the Greek salad: Toss the olives, tomatoes, lettuce, scallion and cucumber in a medium bowl. Whisk the vinegar, oregano, salt, pepper and garlic powder in a small bowl. Gradually add the oil, whisking until emulsified. Pour the dressing over the salad and toss. Sprinkle the feta on top.
• Serve the flaked roasted salmon on top of the Greek salad and drizzle with the yogurt sauce.

ROASTED SALMON WITH ZUCCHINI, LEMON, AND DILL

Steps:

• Heat broiler, with rack 4 inches from heat. Combine zucchini, lemons, and dill on a large rimmed broiler-proof baking sheet. Drizzle with oil, and season with salt and pepper; toss to coat.
• Nestle salmon fillets among vegetables; season generously with salt and pepper. Broil until vegetables are tender and fish is opaque throughout, 15 to 20 minutes.

ZUCCHINI AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
• Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

CITRUSY ROASTED SALMON AND POTATOES

Steps:

• Set a rack in the center of the oven and heat the oven to 425 degrees.
• In a medium bowl, combine the olive oil, clementine or mandarin juice, lime juice, cilantro, shallot and garlic; set aside citrus sauce.
• Scrub the potatoes and slice them into ¼-inch-thick rounds. In a large (12-inch) cast-iron skillet (or similar oven-safe pan), fan out the potato rounds, overlapping them a little, to cover the surface of the skillet. Season well with salt (about 1 to 1½ teaspoons) and black pepper to taste. Sprinkle on a few red-pepper flakes. Stir the oil and citrus juice mixture to combine again, and spoon half of the sauce over the potatoes. Place the skillet in the oven and roast for 20 minutes, until the edges start to turn golden.
• Remove the skillet from the oven, season the salmon well with salt (about 1½ teaspoons) and pepper to taste and place the salmon on top of the potatoes, skin side down. Sprinkle with a few more red-pepper flakes. Spoon the rest of the citrus sauce over the salmon and top the fish with the citrus slices. Place the skillet back in the oven and roast until the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.

ROASTED SALMON SALAD

Steps:

• Make the vinaigrette: In a bowl, combine the vinegar, lemon juice, shallots, lemon zest and rosemary.
• Whisk in the olive oil and season with salt and pepper.
• Make the salmon salad: Roast the bell peppers directly over a gas flame or under the broiler as close to the heat as possible until charred all over.
• Transfer to a paper bag and let steam for 15 minutes.
• Scrape off the blackened skins and discard the stems, ribs and seeds.
• Cut the peppers into 1/3-inch-thick strips.
• Put the sliced potatoes in a medium saucepan of salted water and bring to a boil.
• Remove from the heat and let sit in the water until tender, about 18 minutes.
• Drain and transfer to a plate.
• Heat the olive oil in a medium skillet.
• Add the mushrooms and cook over high heat, stirring occasionally, until softened, about 4 minutes.
• Season with salt and pepper and transfer to a bowl.
• Preheat the oven to 500°F Lay the salmon fillet, skinned side down, on a lightly-oiled baking sheet and remove any stray bones with tweezers.
• Sprinkle the salmon with the thyme, fennel seeds and celery seeds; season with salt and black pepper.
• Roast for about 10 minutes, until the salmon is opaque but still slightly rare in the centre.
• Remove the salmon from the oven and preheat the broiler.
• Broil for about 1 minute, or until the top is browned.
• Break the salmon into large chunks.
• In a large bowl, combine the arugula with the fennel, mushrooms, roasted red peppers, potatoes and cilantro.
• Add 3/4s of the vinaigrette and toss.
• Arrange the salad on large plates or shallow bowls and top with chunks of the salmon.
• Drizzle the fish with the remaining vinaigrette and serve.

OVEN-ROASTED SALMON

Steps:

• Place a large cast-iron or other ovenproof skillet in a cold oven. Preheat oven to 450°. Meanwhile, brush salmon with oil and sprinkle with salt and pepper., Carefully remove skillet from oven. Place fish, skin side down, in skillet. Return to oven; bake uncovered, until salmon flakes easily and a thermometer reads 125°, 14-18 minutes. Cut salmon into 4 equal portions.