Salmon Salad Plate Food

GREEK SALMON SALAD RECIPE

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!

HOT-SMOKED SALMON, DOUBLE CRESS & POTATO SALAD PLATTER

Steps:

• To make the dressing, whisk all the ingredients together in a bowl with some seasoning or place them in a screwcap jar and shake well. Can be made up to 2 days in advance. Cook the potatoes in plenty of boiling water for 10 mins until just tender. Drain, cool slightly, then slice.
• While the potatoes are cooking, blanch the green beans in plenty of boiling water for 4 mins until cooked but still with a slight crunch, drain, refresh in iced water to stop them cooking further, then drain again. Cook the quail's eggs for 3 mins. Drain, place under cold water, then peel and halve. Flake the salmon into large chunks into a bowl and slice the spring onions. All these jobs can be done in advance. Just before serving, halve, peel and slice the avocados.
• This is a layered salad rather than a tossed salad, so start by scattering the watercress and chicory over a platter. Scatter different handfuls at a time of all the other ingredients (but not the mustard cress) so that they are evenly distributed. Drizzle over two-thirds of the dressing, then strew over the mustard cress. Serve with the remaining dressing on the side.