Seared King Salmon With A Salad Of Pomegranate Mint Fetta Food

GREEK SALMON SALAD RECIPE

Greek Salmon Salad Recipe image

Easy baked salmon with fresh garden vegetables and bold Greek flavors including feta, kalamata olives, and a bright lemon-mint vinaigrette!

Provided by Suzy Karadsheh

Categories Salad

Number Of Ingredients 19

Ingredients

1 lb Salmon fillet, (cut into 4 equal pieces)
Kosher salt and black pepper
11/2 teaspoon dried oregano
8 oz hearts of Romaine lettuce, (chopped)
10 oz cherry or grape tomatoes
1 bell pepper (any color, cored and sliced into rounds)
1 English cucumber (sliced into rounds)
2 shallots (sliced)
pitted Kalamata olives (to your liking)
Quality Greek feta blocks (to your liking)
1/2 cup Extra virgin olive oil
2 large lemons
2 garlic cloves, (roughly chopped)
20 to 30 fresh mint leaves, (no stems (about 7 grams or so))
1 tsp dried oregano
1/2 tsp sweet paprika
1 lb salmon fillet (cut into 4 equal pieces)
Kosher salt and black pepper
Dried oregano (a generous pinch 1 1/2 tsp or more to your liking)

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!

Nutrition Facts : Calories 474.3 kcal, Sodium 356.5 mg, SaturatedFat 5 g, Carbohydrate 17.8 g, Fiber 5.5 g, Protein 25.8 g, Cholesterol 62.4 mg, ServingSize 1 serving

POMEGRANATE-GLAZED SALMON WITH ASPARAGUS-MINT CITRUS SALAD

Pomegranate-Glazed Salmon with Asparagus-Mint Citrus Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 pound asparagus
1 orange
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 cup frozen lima beans, defrosted
1/4 cup toasted hazelnuts, crushed
1/4 cup fresh mint, minced
2 tablespoons fresh parsley, minced
2 scallions, thinly sliced on the bias up to the pale greens
Kosher salt and freshly ground black pepper
Four 3- to 5-ounce skin-on salmon fillets, thoroughly dried with a paper towel
Pomegranate Glaze, recipe follows
1/2 cup pomegranate juice
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons Dijon mustard
1 teaspoon cornstarch
Kosher salt and freshly ground black pepper

Steps:

Bring a pot of water to a boil; prepare an ice water bath. Blanch the asparagus in the boiling water, then transfer to the ice water to stop the cooking process. Drain, then cut the asparagus spears on the bias into thirds.
Zest the orange, remove and discard the peel and cut the flesh into segments; squeeze the juice from the remaining membranes into a large bowl.
Add the vinegar, mustard and 1 tablespoon of the olive oil to the bowl with the orange juice; whisk together. Add the orange zest and segments, asparagus, lima beans, hazelnuts, mint, parsley and scallions and toss to combine. Season with salt and pepper.
Position an oven rack in the second position from the top and preheat the oven to broil.
Heat a nonstick ovenproof skillet over medium-high heat. Season all sides of the salmon with salt and pepper. Add the remaining 1 teaspoon olive oil to the skillet. Place the salmon fillets in the skillet skin-side down and cook for 1 minute.
Set aside some of the Pomegranate Glaze in a separate bowl for serving, then brush the salmon liberally with the remaining glaze, being careful not to let too much drip down as the glaze will burn and hinder the crisping of the skin. Transfer to the oven and broil until the glaze is caramelized and the internal temperature of the salmon reaches 125 degrees F, 4 to 5 minutes.
Serve over the asparagus salad with a couple smears of the reserved glaze on the side.
Whisk together the pomegranate juice, honey, sugar, mustard, cornstarch and some salt and pepper in a small saucepan and bring to a simmer. Simmer until thickened, about 3 minutes. Let cool.

MEDITERRANEAN FETA SALAD WITH POMEGRANATE DRESSING

Mediterranean feta salad with pomegranate dressing image

Middle Eastern pomegranate molasses gives this salad a delicious tang

Provided by Jennifer Joyce

Categories Buffet, Side dish

Time 40m

Number Of Ingredients 13

Ingredients

2 red peppers
3medium aubergines , cut into chunks, or 15 small, halved
6 tbsp extra-virgin olive oil
tsp cinnamon
200g green bean , blanched (use frozen if you can)
1 small red onion , sliced into half moons
200g feta cheese , drained and crumbled
seeds 1 pomegranate
handful parsley , roughly chopped
1 small garlic clove , crushed
1 tbsp lemon juice
2 tbsp pomegranate molasses
5 tbsp extra-virgin olive oil

Steps:

Heat oven to 200C/fan 180C/gas 6. Heat the grill to its highest setting. Cut the peppers into quarters, then place them, skin-side up, on a baking sheet. Grill until blackened. Place in a plastic bag, seal, then leave for 5 mins. When cool enough to handle, scrape skins off, discard, then set the peppers aside.
Place the aubergines on a baking tray, drizzle with olive oil and cinnamon, then season with salt and pepper. Roast until golden and softened - about 25 mins.
Meanwhile, combine all the dressing ingredients and mix well. To serve, place the aubergines, green beans, onion and peppers on a large serving plate. Scatter with the feta and pomegranate seeds. Pour the dressing over, then finish with the parsley.

Nutrition Facts : Calories 258 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Protein 6 grams protein, Sodium 0.94 milligram of sodium

HOT-SMOKED SALMON, LENTIL & POMEGRANATE SALAD

Hot-smoked salmon, lentil & pomegranate salad image

No-cook, no-effort, but you won't miss out on flavour with this vibrant supper for two

Provided by Good Food team

Categories Dinner, Main course

Time 25m

Number Of Ingredients 11

Ingredients

2 tbsp extra-virgin olive oil
juice ½ lemon
1 garlic clove , finely chopped
2 tbsp roughly chopped tarragon
1 tsp clear honey
1 small red onion , thinly sliced
400g can Puy lentil , rinsed and drained
140g hot-smoked salmon
20g pack flat-leaf parsley , leaves picked
1 pomegranate , seeds removed
toasted pitta bread , to serve

Steps:

Combine the oil, lemon juice, garlic, tarragon and honey in a large bowl and season. Toss in the red onion and lentils and set aside to marinate for 10 mins.
Break the salmon into large flakes and fold into the salad with the parsley and pomegranate. Serve with toasted pitta.

Nutrition Facts : Calories 382 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 13 grams sugar, Fiber 11 grams fiber, Protein 27 grams protein, Sodium 3.19 milligram of sodium

SEARED SALMON WITH CITRUS AND ARUGULA SALAD

Seared Salmon With Citrus and Arugula Salad image

Bursting with color and bright, bold flavors, this simple recipe makes an elegant main course for a dinner party, or a welcome diversion from your go-to weeknight salmon. The technique of cooking salmon in a cast-iron skillet creates a beautifully golden-brown sear and crispy skin. For best results, make this recipe during the cold weather months, when citrus fruit is at its best.

Provided by Lidey Heuck

Categories brunch, dinner, lunch, salads and dressings, seafood, appetizer, main course

Time 40m

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 tablespoons olive oil, plus more for brushing
2 tablespoons freshly squeezed orange juice
2 teaspoons Dijon mustard
2 garlic cloves, minced (about 2 teaspoons)
3/4 teaspoon kosher salt, plus more to taste
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon black pepper, plus more to taste
1/4 cup thinly sliced shallot (from 1 large shallot)
1 small grapefruit
2 to 3 navel oranges, blood oranges or Cara Cara oranges, or a combination (about 1 1/2 pounds total)
4 (6-ounce) skin-on salmon fillets
2 to 3 ounces baby arugula (about 4 cups)
1/2 medium fennel bulb, trimmed, cored and very thinly sliced crosswise
1 ripe avocado, halved, pitted, peeled and thinly sliced
1/4 cup shelled, roasted salted or unsalted pistachios, chopped

Steps:

Make the glaze for the salmon: In a small bowl, whisk 2 tablespoons olive oil with the orange juice, mustard, half the chopped garlic and 1/4 teaspoon salt. Set aside.
Make the salad dressing: In another small bowl, whisk together 2 tablespoons olive oil with the lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in the shallots and the remaining garlic, then set aside.
Using a small serrated knife, peel the grapefruit and oranges and trim to remove any remaining pith. Slice all the peeled fruit crosswise into thin circles (no larger than 1/2-inch thick); remove the seeds and set aside.
Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high until it's extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately), about 3 minutes. Meanwhile, pat the salmon fillets dry using paper towels, brush both sides with olive oil, and season all over with salt and pepper.
When the pan is ready, cook the salmon fillets skin-side down over medium-high without moving until the salmon skin releases easily from the pan, 3 to 4 minutes. Using a pair of tongs or a spatula, wiggle the fillets to loosen the skin from the bottom of the pan, then carefully flip. Lower the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
Transfer to a rimmed plate or serving dish, and brush the glaze all over the salmon, making sure to coat the fillets.
Combine the arugula and fennel in a large bowl. Pour the dressing over the salad and toss well. Add the avocado, citrus rounds and pistachios, and toss gently. Transfer to a shallow serving bowl or platter and serve alongside the salmon.