GREEK SALMON SALAD RECIPE
Easy baked salmon with fresh garden vegetables and bold Greek flavors including feta, kalamata olives, and a bright lemon-mint vinaigrette!
Provided by Suzy Karadsheh
Categories Salad
Number Of Ingredients 19
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!
Nutrition Facts : Calories 474.3 kcal, Sodium 356.5 mg, SaturatedFat 5 g, Carbohydrate 17.8 g, Fiber 5.5 g, Protein 25.8 g, Cholesterol 62.4 mg, ServingSize 1 serving
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.
SALMON WITH TOMATO VINAIGRETTE
One of "30 Best Fast Recipes Ever" as dubbed by Food & Wine. This is from Ted Allen's cookbook The Food You Want to Eat. Definitely not a salad as the title suggests, but more like a chunky sauce of tomatoes, capers, shallots and cumin to perfectly compliment the salmon.
Provided by januarybride
Categories < 30 Mins
Time 20m
Yield 4 fish fillets, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 425°.
- In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.
- In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up.
- Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets.
- Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes. Transfer the fish to plates and pour off any fat in the skillet.
- Place the skillet over moderate heat and add the tomato mixture along with the cumin, canola oil and the remaining 2 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet, until the tomatoes just soften, about 2 minutes.
- Pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away.
Nutrition Facts : Calories 398.5, Fat 24.2, SaturatedFat 3, Cholesterol 102.1, Sodium 203.4, Carbohydrate 4.2, Fiber 1, Protein 40
SMOKED SALMON AND TORTELLINI SALAD
This is a super-easy salad with knock-em-dead flavours! Great for brunch or a light meal. This makes 4 appetizer or 'salad' servings, but it can serve 2 as a main course.
Provided by evelynathens
Categories Brunch
Time 17m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk sour cream, oil, juice, Dijon, wine and pepper together.
- Chill until ready to use.
- Cook tortellini until al dente; drain.
- Transfer to bowl.
- Add 1 tablespoon of oil and toss to coat.
- Add onion, onion tops, dill and capers; toss again.
- Cool.
- Add salmon and enough dressing to coat and toss well.
- (can be made 8 hours ahead; cover and chill.).
Nutrition Facts : Calories 412, Fat 25.6, SaturatedFat 6.6, Cholesterol 37.1, Sodium 652.5, Carbohydrate 31.7, Fiber 2, Sugar 2.1, Protein 14.4
GRILLED SALMON WITH TOMATOES & BASIL
This is a great recipe for summer... Cooking outdoors, and using my garden's tomatoes and basil! Not to mention it is absolutely delicious! Eating Well Magazine July/August 2010
Provided by TattooedMamaof2
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat grill to medium.
- Mash minced garlic and 3/4 t salt in a small bowl to form a paste, stir in oil.
- Check the salmon for pin bones and remove if necessary. Measure out a piece of heavy-duty foil (or use a double layer of regular foil) large enough for the salmon fillet. Coat the foil with cooking spray.
- Place the salmon skin-side down on the foil and spread the garlic mixture over it. Sprinkle with 1/3 C basil. Overlap tomato slices on top and sprinkle with the remaining salt and the pepper.
- Transfer the salmon on the foil to the grill. Grill until the fish flakes easily, 10-12 minutes. Use two large spatulas to slide the salmon from the foil to a serving platter.
- Serve the salmon sprinkled with the remaining 1/4 C basil.
TOMATO-BASIL VINAIGRETTE
A great salad dressing from America's Test Kitchen. I usually mix mine in a food processor, chopping the scallions and garlic first then adding the tomato and basil and finally the liquids and salt and pepper.
Provided by KellyMac6
Categories Salad Dressings
Time 5m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Shake all of the ingredients together in a jar with a tight fitting lid (or mix in food processor as described above).
- The dressing can be refrigerated for up to 3 days; bring to room temperature then shake vigorously to recombine before using.
PASTA WITH SMOKED SALMON RECIPE
Give this special smoked salmon recipe its extra flavor with sun-dried tomatoes! Our Pasta with Smoked Salmon Recipe is a great dish for any night.
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings, about 1 cup each
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt. Rinse with cold water; drain. Place in large bowl.
- Add all remaining ingredients except dressing; mix lightly.
- Drizzle with dressing; toss to coat.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g
SMOKED-SALMON LETTUCE ROLLS WITH AVOCADO AND TAHINI
Southeast Asian summer rolls were our jumping-off point for this no-cook recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 15m
Yield Makes 8
Number Of Ingredients 8
Steps:
- Combine tahini, soy sauce, Sriracha, and lemon juice in a small bowl. Arrange lettuce leaves on a work surface. Top with avocado; squeeze a little lemon juice over. Season with salt and pepper; top with salmon. Roll and serve, with dipping sauce.
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