Salmon Salad With Chive Vinaigrette Food

B.C. ASPARAGUS AND SMOKED SALMON SALAD WITH CHIVE VINAIGRETTE

Steps:

• Partially fill a large frying pan with water. Bring to a boil over high heat.
• Fill a bowl with ice water.
• In a small bowl, whisk vinegar with Dijon and salt. Whisk in oil. Add chives. Snap off and discard tough ends of asparagus.
• Slip asparagus into boiling water. Cook until tender-crisp, 2 to 3 minutes. Drain. Plunge into ice water. When cool, drain. Pat dry with paper towels.
• Place greens on salad plates. Top with a few asparagus spears. Loosely fold salmon over spears. Drizzle dressing over the top.

GRILLED SALMON WITH CITRUS VINAIGRETTE

Steps:

• Combine garlic, lemon thyme, salt and pepper, olive oil.
• Pour over salmon.
• Grill salmon for 6 to 8 minutes on each side, or until done.
• Juice 1 of each fruit.
• Segment the remaining fruit.
• In a bowl, combine 1/4 cup fruit juice and other remaining ingredients (except citrus segments).
• Taste and adjust seasonings.
• Saute spinach with olive oil.
• Plate spinach and top with salmon.
• Drizzle with vinaigrette and top with citrus segments.

SALMON SALAD WITH SWEET BALSAMIC VINAIGRETTE

Steps:

• Prepare the vinaigrette according to recipe #229445 by Chef Fordido.
• Pour wine into medium sized frying pan, add the Old Bay seasoning, then gently place the salmon into the pan. Turning burner to high, poach the salmon for about 4 minutes, turning the heat to medium, as the cooking action becomes vigorous. Gently turn salmon over to poach for another 4 minutes. Do not over cook, lest the salmon becomes dry in flavor, rather then moist.
• Meanwhile put all the salad ingredients in a large bowl. Add the vinaigrette, mix throughly and allow flavors to mingle before plating the salad.
• Place the salad on a plate, top with the poached salmon fillet. The salmon may be served warm, room temperature or cold. Enjoy!

SALMON SALAD WITH CHIVE VINAIGRETTE

Steps:

• At least 1 hour before smoking, soak wood chips in enough water to cover.
• Drain before using.
• For vinaigrette, in a food processor bowl or blender container combine shallots, rice vinegar, lime juice, sugar, and 1/2 teaspoon salt.
• With machine running, slowly add oil.
• Add chives; process or blend with one or two on-off pulses just to mix.
• Set aside.
• Thaw fish, if frozen.
• Rinse fish; pat dry with paper towels.
• Sprinkle fish with dill, 1/2 teaspoon salt, and the pepper.
• Cut several slits in a piece of heavy foil large enough to hold fish.
• Grease foil; place fish on foil, tucking under any thin edges.
• Preheat gas grill.
• Adjust for indirect cooking over medium heat.
• Add soaked wood chips according to manufacturer’s directions.
• Or wrap in foil and add to grill.
• Cover and heat about 10 minutes or until chips begin to smoke.
• Place foil with fish on grill rack over unlit burner.
• Cover and smoke until fish just flakes easily when tested with a fork.
• (Allow 15 to 18 minutes per 1/2-inch thickness of fish.) Stir vinaigrette.
• In a large bowl pour half of the vinaigrette over mesclun; toss to coat.
• Divide mesclun among 4 dinner plates.
• Cut fish into 4 serving-size pieces and arrange on top of mesclun.
• If desired, pass the remaining vinaigrette.
• To store any leftover vinaigrette, cover and refrigerate for up to 1 week.

SALMON SALAD WITH HORSERADISH VINAIGRETTE

Steps:

• Place potatoes in a large saucepan; fill with cold water. Add 1 tablespoon salt; bring to a boil. Reduce to a simmer; cook until fork tender, 30 to 35 minutes. Remove from heat. Drain; set aside.
• Fill a large bowl with ice and water; set aside. Rinse saucepan; fill with cold water. Bring to a rolling boil. Add remaining 1/2 tablespoon salt and beans; cook until bright green and tender, about 5 minutes. Remove from heat. Drain; plunge into ice bath. Drain; pat dry.
• Combine vinegar and horseradish in a small bowl. Whisk in olive oil; season with salt and pepper.
• Halve potatoes and beans; place in a bowl. Add red onion and chives and half of the dressing; toss gently. Divide vegetables among four plates. Slice salmon into fork-size pieces. Place salmon on top of vegetables; drizzle with remaining dressing. Serve with greens if desired.