Salmon And Potato Salad Food

WARM SALMON AND POTATO SALAD WITH CREAMY DILL DRESSING

Steps:

• Preheat the oven to 400 degrees F. Place the salmon on a parchment-lined baking sheet and sprinkle with salt and pepper. Bake until the salmon is cooked through, about 15 minutes. Use a fork to flake the salmon and set it aside.
• At the same time, steam the potatoes in a steamer basket over 2 inches of boiling water until they become fork tender, 13 to 15 minutes. Remove the potatoes and set aside. To the same steamer basket, add the green beans and steam until tender crisp, about 5 minutes. (Check to ensure there is enough water in the bottom pot at all times.)
• In the meantime, whisk the yogurt, Dijon mustard, dill, lemon zest and juice, garlic and some salt and pepper in a small bowl until well combined. Set it aside.
• In a large serving dish, arrange the cooked potatoes and green beans on a bed of arugula. Top with the flaked salmon and capers and then pour on the dressing.
• Serve immediately or store in the refrigerator for 2 to 3 days. (If you're planning on enjoying this the next day, do not add the arugula until just before eating.)

PAN SEARED SALMON AND HARICOT VERTS POTATO SALAD

Steps:

• For the salmon: Preheat the oven to 400 degrees F. In a saute pan over medium-high heat, add the olive oil and allow to warm. Sprinkle the salmon with the salt and pepper, and then add to the pan. Sear the salmon on first side until browned, 3 to 4 minutes. Then flip the fillets and repeat the process, reducing the heat to medium for the second side. Fish will be medium at this stage. Finish in the oven for additional desired cooking. Once cooked, squeeze the lemons over the fish and into pan and allow the salmon to rest while cooking the vegetables.
• For the salad: Add the grape seed oil to a saute pan over high heat and allow to warm. Then add the potatoes and onions, cooking until the onions soften, 3 to 4 minutes. Next, add the beans, garlic, apple juice, lemon juice and mustard, reducing the heat to medium. Cook until beans have softened, a final 3 minutes. Remove from the heat and stir in the butter.
• Serve the salad in center of the plate. Top with the salmon and drizzle with the vegetable pan sauce.

SALMON POTATO SALAD

Steps:

• In a large bowl, combine the first seven ingredients. Add salmon; toss lightly. In a small bowl, combine the dressing ingredients; mix well. Pour over the salad and stir gently. Cover and refrigerate for 1 hour.

POACHED SALMON, SPINACH, AND POTATO SALAD

Steps:

• Combine potatoes and 1 tablespoon kosher salt in a straight-sided skillet; add enough water to cover. Boil until potatoes are easily pierced with the tip of a knife, 10 to 12 minutes. With a slotted spoon, transfer to a bowl; cover to keep warm. Generously season fish with kosher salt and pepper. Gently lower into skillet, skin-side down, adding more water if fish is not fully submerged. Return to a boil; then remove from heat, cover, and let stand until fish is just cooked through, 5 to 7 minutes (depending on thickness of fillet). Transfer to a plate, skin-side up; cover to keep warm.
• Melt butter in a medium saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat and immediately whisk in shallot, Dijon, and vinegar (mixture will foam and splatter). Season generously with kosher salt and pepper; cover to keep warm.
• Halve potatoes and toss with spinach, mint, and two-thirds of vinaigrette; divide evenly among 4 plates. Remove skin from fish; drizzle with remaining vinaigrette. Flake into several pieces, divide among salads, and serve, sprinkled with flaky salt.

RUSSIAN SALMON AND POTATO SALAD

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
• While the eggs are cooking, place the potatoes in a saucepan with just enough water to cover. Bring to a boil, and cook for 10 to 15 minutes, or until tender. Remove from heat, drain, and set aside.
• Heat oil in a skillet over medium heat. Add onions, and saute until lightly browned and translucent, about 10 minutes.
• Flake salmon and spread it over the bottom of a glass baking dish or serving dish. Spread the sauteed onions over the salmon. Gently spread a little bit of the mayonnaise over the onion layer. Top with potatoes, and spread enough mayonnaise just to add moisture to the layer. Finally, slice the eggs, and cover the layer of potatoes. Spread mayonnaise over the eggs, and garnish with chopped parsley. If you wish, you can reserve some of the egg to chop and sprinkle over the top as well. Chill for 1 hour before serving.

HOT-SMOKED SALMON & POTATO SALAD

Steps:

• Steam or boil the potatoes, drain and cool for a few minutes. Put a handful of watercress onto each plate. Scatter over the potatoes, salmon flakes, spring onions and half of the dill.
• Spoon the yogurt on top, scatter with the remaining dill, and season with black pepper. Mix at the table to serve. The warm potatoes will soften the yogurt into the dill to make a fantastic dressing.

WATERCRESS, NEW POTATO & SALMON SALAD

Steps:

• Boil 600g baby new potatoes for 15-20 mins. Cool, then halve. Mix together 6 tbsp olive oil, 1 tbsp Dijon mustard, 2 tbsp white wine vinegar, 1 small finely diced red onion, 1 crushed garlic clove, 2 tbsp capers and 1 pack chives, snipped.
• Mix potatoes and 2 x 213g cans salmon, flaked into bite-size pieces, with handful watercress. Drizzle over dressing.