RED CHILE RUBBED SALMON WITH TOASTED CORN VINAIGRETTE
Steps:
- Red Chile Rub: Preheat grill to medium high. Combine ancho, cumin, brown sugar and cinnamon in a medium bowl. Brush salmon with olive oil and season with salt and pepper. Rub 1 tablespoon of the spice rub on 1 side of the salmon and grill, rub-side down until lightly golden brown, about 2 to 3 minutes. Turn over and continue grilling for 3 to 4 minutes for medium doneness.
- Toasted Corn Vinaigrette: In a large pot of boiling water, blanch the corn about 5 minutes. Place the ears on the grill until slightly charred on all sides, about 2 minutes. Remove from the grill and with a sharp knife, scrape the kernels into a small bowl. Whisk together the lime juice, jalapeno and honey until combine. Slowly whisk in the oil until emulsified. Season with salt and pepper and fold in the corn, onions and cilantro.
CHIPOTLE CAESAR SALAD WITH GRILLED SALMON
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Place the cubed bread in a bowl and toss with the olive oil, Parmesan and a pinch of salt and pepper. Transfer to a sheet pan and bake until golden and crisp, 12 to 14 minutes.
- Meanwhile, chop 4 chipotle peppers into a paste and mix with the Caesar dressing in a bowl. Stir until well combined, then set aside.
- Preheat a grill pan over medium heat.
- Brush the salmon lightly with olive oil and sprinkle with a pinch of salt and pepper. Pour a little oil over the grill pan and add the salmon. Cook until nice grill marks have formed, 3 to 4 minutes. Brush the tops of the salmon fillets with more olive oil and flip over. Chop the remaining chipotle pepper and combine it with the adobo sauce and a couple of tablespoons of olive oil. Brush the mixture over the salmon as it grills. Continue to grill the salmon until cooked through, an additional 8 to 10 minutes, depending on the thickness. Set aside to rest.
- Combine the lettuces in a large bowl, then season with a pinch of salt and pepper and toss with the dressing until well coated. Add the toasted ciabatta and toss. Transfer to a large platter and top with the grilled salmon fillets. Halve the lemon and cut one half into wedges to garnish the platter. Squeeze over the juice of the other half, then serve.
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 SALAD
Try this salmon salad in place of the standard tuna salad.
Provided by Jessica
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Crumble the salmon into a 1 quart bowl, removing any bones or skin.
- In a small bowl combine the mayonnaise, yogurt, celery, capers and pepper. Mix well and then add to salmon and toss. Serve on a bed of lettuce leaves.
Nutrition Facts : Calories 181.5 calories, Carbohydrate 3.7 g, Cholesterol 43.6 mg, Fat 7.4 g, Fiber 0.8 g, Protein 23.9 g, SaturatedFat 1.6 g, Sodium 567.8 mg, Sugar 2.2 g
CAESAR SALAD WITH RED CHILE DRESSING
Make and share this Caesar Salad with Red Chile dressing recipe from Food.com.
Provided by JillAZ
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For dressing: In a food processor, place anchovies, garlic, Dijon mustard, worcestershire, chili powder, paprika, cider vinegar and lemon juice.
- Process briefly to blend With processor running, slowly dribble in 1 cup of olive oil until blended.
- For salad: Wash and tear the romaine lettuce.
- Place in a large bowl and toss with desired amount of dressing.
- Add croutons and parmesan and toss again.
- Divide among 4 chilled plates.
- Sprinkle with additional parmesan if desired.
- Serve.
Nutrition Facts : Calories 605.2, Fat 59.3, SaturatedFat 9.9, Cholesterol 14.4, Sodium 564.7, Carbohydrate 13.2, Fiber 4.6, Sugar 3.5, Protein 9.1
EASY BAKED CAESAR SALMON
Bread these fillets in the morning, refrigerate and pop them in the oven after work; serve with some rice/pasta and a veggie and you will have dinner on the table in half an hour! An easy weeknight seafood dinner for the busy cook....a salmon fillet baked in an herbed caesar style breading. I'm always looking for different ways to prepare salmon and this is one of our favorites. This recipe is courtesy of Taste of Home magazine.
Provided by TheDancingCook
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven at 350 degrees.
- Place the salmon in a greased 13x9 baking dish and spoon the creamy caesar dressing over the fillets and sprinkle with pepper.
- Combine the crushed croutons, cheese and basil in a ziplock baggie, shake until mixed well and sprinkle this mixture over the fillets, pressing gently into the dressing/fillets.
- Drizzle with oil and bake ucovered for 20 minutes or until fish flakes easily with a fork.
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