Salmon Waldorf Salad Food

SALMON WALDORF SALAD

Steps:

• Mix all the ingredients except the lettuce leaves.
• To serve, place lettuce leaf on plate and fill with 1/4 of the salmon mixture.

SALMON FILLETS WITH SALSA VERDE AND FARRO SALAD

Steps:

• Preheat the oven to 350 degrees F.
• For the farro: Combine the farro with the water in a large saucepan, cover and bring to a boil over medium-high heat. Reduce the heat and simmer, covered, until al dente, 20 to 30 minutes. Drain off any excess water and transfer to a medium bowl. Season with salt.
• For the salmon: Heat the olive oil in a large ovenproof skillet over high heat. Pat the salmon dry and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Add the fillets to the skillet, skin-side down, and cook, undisturbed, for 2 minutes. Transfer the skillet to the oven and bake the salmon, still skin-side down, until the skin is crisp and golden but the flesh is still just translucent in the center, 3 to 5 minutes.
• Meanwhile, make the salsa verde: Use both the blade edge and a flat side of a chef's knife to mince and mash the garlic, anchovies and salt to a paste. Transfer the paste to a food processor. Add the mustard, herbs and red pepper flakes, and pulse while slowly drizzling in both oils. The consistency should be chunky. Season with salt and black pepper and set aside.
• For the assembly: Divide the arugula among 4 plates; top each with 1 salmon fillet, skin-side up. Sprinkle about 1/4 cup of the farro over each serving and drizzle generously with the salsa verde (about 2 tablespoons per plate). Halve the lemon, remove the seeds, and squeeze the juice over the salsa verde.

CLASSIC WALDORF SALAD

Steps:

• Add the diced apples to a large mixing bowl and sprinkle with the sugar and lemon juice. Toss to coat. Add the celery, grapes, and nuts.
• In another bowl, whip the whipping cream until peaks form, then gently fold in the mayonnaise. Fold into the apple mixture and season with the kosher salt. Taste and adjust the seasoning to your liking. Chill for 1 hour or overnight. Serve by itself or on a lettuce leaf.

WALDORF SALAD

Steps:

• Toast walnuts: add walnuts into a skillet over medium heat and toast for 2-5 minutes or until fragrant, tossing occasionally. Remove from pan and let cool.
• Make salad: In a large bowl combine diced apple, grapes, celery, walnuts, yogurt, lemon juice as well as raisins and parsley (if using). Taste and season with salt and add pepper if desired.
• Serve: Serve salad over a bed of lettuce, if desired.
• Storage: Salad will keep in the fridge in an airtight container for 3-4 days.

WALDORF CHICKEN SALAD (WHOLE30)

Steps:

• In a bowl, mix together all of the ingredients until well combined.
• Serve over a bed of greens, as a sandwich, or with crackers.

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.