GRILLED SALMON SALAD WITH AVOCADO CUCUMBER SALSA
An easy Summer salad with grilled salmon, avocado cucumber salsa over little gems lettuce with a creamy cilantro lime dressing....inspired by http://www.thecookierookie.com/salmon-with-avocado/
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories Salad
Time 22m
Yield 4
Number Of Ingredients 20
Steps:
- Preheat the grill to medium.
- In a small bowl, make the spice rub -mix salt, pepper, chili powder and cumin. Rub all sides of salmon with the spice rub.
- Mix all ingredients except avocado in a medium bowl. Gently fold in avocado last so it stays in tact, and don't over mix, you don't want it mushy.
- Whisk all ingredients in a small bowl.
- Quarter lettuce vertically. Set aside.
- Grill salmon over medium heat on a well-greased grill, a few minutes on each side until desired doneness....preferable medium or medium rare. A thin metal spatula is best here to turn. Squeeze with a little lime juice.
- Toss lettuce gently with a little dressing, just enough to coat. Lay on a plate, creating a bed for the salmon. Place salmon over top, then spoon the avacado salsa over top. Serve with lime wedges and cilantro sprigs.
Nutrition Facts : Calories 520 calories, Sugar 9.3 g, Sodium 1356.1 mg, Fat 26.3 g, SaturatedFat 4.5 g, TransFat 0 g, Carbohydrate 31.5 g, Fiber 14.9 g, Protein 49.2 g, Cholesterol 91.5 mg
QUICK AND EASY SALMON SALAD
A quick and easy salmon salad, full of flavor. Can be eaten as a side or spread over baguette slices and topped with fresh cucumber. Created and tested after reviewing all salmon salad recipes and reviews. Yum!
Provided by NomNomNomz
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Mix celery, salmon, red onion, mayonnaise, chili powder, and green onion together in a bowl.
Nutrition Facts : Calories 154.2 calories, Carbohydrate 2.3 g, Cholesterol 27.6 mg, Fat 9.8 g, Fiber 0.8 g, Protein 13.7 g, SaturatedFat 1.7 g, Sodium 275.2 mg, Sugar 0.9 g
DUKKAH-CRUSTED SALMON WITH CUCUMBER AND CHILE SALAD
Dukkah is a heady Egyptian nut and spice mix. When tossed with puffed amaranth-a cereal commonly found in health food markets-it makes a deeply flavorful crust for salmon fillets.
Provided by Donna Hay
Categories HarperCollins Dinner Seafood Fish Salmon Egypt Cucumber Hot Pepper Quick & Easy
Yield Serves 4
Number Of Ingredients 15
Steps:
- Place the amaranth, dukkah and salt on a small tray and toss to combine. Dip each salmon fillet in the egg and press into the dukkah mixture to coat. Heat the oil in a large non-stick frying pan over medium heat. Cook the salmon, turning every 3-4 minutes, for 10-12 minutes or until just cooked through and the crumb is golden. Place the chilli, extra oil, lime juice, garlic, cilantro, salt and pepper in a medium bowl and whisk to combine. Add the snow pea tendrils and cucumber and toss to coat. Divide the salmon and salad between serving plates and top with chervil to serve.
CRISPY SALMON WITH CUCUMBER SALAD AND SPICY MAYO
These pan-fried salmon fillets get a light, crispy crust from arrowroot flour a gluten-free starch that's similar to cornstarch (which you can also use). The salmon is served with a spicy mayo and refreshing cucumber salad, for a meal that's full of crunch, snap and flavor.
Provided by Gabriela Rodiles
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Whisk together the vinegar, lime juice, sesame oil and a large pinch of salt in a large bowl. Thinly slice the cucumbers lengthwise about 1/8-inch thick with a mandoline or vegetable peeler. Add the cucumbers to the bowl with the dressing; add the cilantro and peanuts and toss until evenly coated. Taste and adjust the seasoning with more salt, if needed. Stir together the mayonnaise and chile-garlic sauce in a small bowl until smooth. Set both aside for serving.
- Heat the oil in a large nonstick skillet over medium heat. Season the salmon fillets with a large pinch of salt. Place the arrowroot or cornstarch in a medium shallow bowl or baking dish and whisk in the cayenne and 1/4 teaspoon salt. Dredge the salmon fillets until each side is well coated.
- Once the oil is shimmering and hot, carefully add the salmon. Cook until well browned and just cooked through, 4 to 5 minutes per side.
- Give the cucumber salad a toss, then transfer to a serving bowl. Place each salmon fillet on a plate, drizzle with the spicy mayo and serve with the cucumber salad.
ROASTED SALMON WITH CHILE MINTED CUCUMBERS
Steps:
- Combine the cucumber, chile, and mint in a mixing bowl. Pour in the vinegar, sprinkle with the sugar, salt, and pepper. Toss everything together so the cucumbers are well coated in the vinegar, the cucumbers will soften and the flavors deepen as it sits.
- Preheat the oven to 350 degrees F.
- Season both sides of the salmon with a fair amount of salt and pepper. Sprinkle the top of the salmon with the sesame seeds. Place a cast iron or regular ovenproof skillet on the stove over medium heat. Coat the pan with the oil and when it is nice and hot, lay the salmon in the pan, sesame seed-side down. Sear the salmon for 3 minutes, then stick it in the oven and roast for 10 minutes until it's just cooked through. Serve the salmon on a pile of the chile minted cucumbers.
SALMON, AVOCADO & CUCUMBER SALAD
A salmon salad that is superhealthy, packed with omega 3 and vitamin c and versatile enough for any course
Provided by Good Food team
Categories Dinner, Lunch, Main course, Starter, Supper
Time 18m
Number Of Ingredients 8
Steps:
- Season the salmon, then rub with oil. Mix the dressing ingredients together. Halve, stone, peel and slice the avocados. Halve and quarter the cucumber lengthways, then cut into slices. Divide salad, avocado and cucumber between four plates, then drizzle with half the dressing.
- Heat a non-stick pan. Add the salmon and fry for 3-4 mins on each side until crisp but still moist inside. Put a salmon fillet on top of each salad and drizzle over the remaining dressing. Serve warm.
Nutrition Facts : Calories 458 calories, Fat 38 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.14 milligram of sodium
CUCUMBER CHILI SALAD
The crisp coolness of the cucumber with the contrasting heat of the pepper makes this a crowd pleaser. Just think 'cucumber mojito.'
Provided by delish-dish
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Toss cucumber, serrano chile pepper, red onion, and mint together in a bowl. Pour lime juice and grapeseed oil over the cucumber mixture; toss to coat. Add sugar, salt, and black pepper; stir.
- Cover bowl with plastic wrap. Refrigerate for 1 hour.
Nutrition Facts : Calories 56.1 calories, Carbohydrate 6.8 g, Fat 3.5 g, Fiber 1.1 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 2.5 mg, Sugar 3.1 g
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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