Smoked Salmon Roast Vegetable Salad Food

ROASTED VEGETABLE AND SALMON SALAD

Steps:

• In a small bowl, combine the olive oil, miso, salt, and mustard. Stir together until well combined and set aside.
• Preheat oven to 425°F. Make sure all vegetables are cut and diced to roughly the same size, about ½ inch to ¾ inch. Combine the vegetables on one large sheet pan and the salmon on one small sheet pan. Pour 4 tbsp of the miso mixture over the vegetables and stir until all the vegetables are well coated. Rub the remaining miso mixture on the salmon filets.
• Place both the vegetables and the salmon in the preheated oven. Roast the salmon until firm, 6-8 minutes. The USDA recommends cooking to 145°F. Remove from the oven and continue to roast vegetables until they are crisp-tender, 30-40 minutes in total. Remove from oven and let cool while preparing salad.
• To serve the salad, place greens on a platter. Season with salt and pepper. Pour half of the dressing (instructions below) over greens and stir to coat. Add prepared vegetables. Flake salmon filets with a fork and add over vegetables. Sprinkle with sunflower seeds and remaining dressing to taste.
• In a dressing jar or glass jar with a tight-fitting lid, combine all the ingredients. Shake until the dressing is emulsified, 1 minute. Set aside until ready to use.

SMOKED SALMON & ROAST VEGETABLE SALAD

Steps:

• Preheat oven to 180°C.
• Place oil to baking dish add chopped pumpkin, red peppers, red onion and fennel and season with salt and pepper. Roast for 25 minutes Add asparagus and roast a further 10 minutes Remove from oven.
• Add cooked risoni, herbs and pinenuts. Cool.
• Place spinach on platter, top with roasted vegetables and salmon. Drizzle with vinaigrette and serve.

SMOKED SALMON SALAD (NICOISE-STYLE)

Steps:

• Cook beans, hard-boil eggs & potatoes. Set aside & allow to completely cool. While they are cooling, prepare & slice onion & bell pepper.
• Line a lrg platter w/lettuce & mound smoked salmon in the centre. Arrange beans, tomatoes, pepper rings, onion rings, egg wedges, potatoes & olives over the lettuce & around the salmon.
• Cover platter & chill at least 2 hours Just B4 serving, drizzle w/salad dressing & sprinkle w/capers.
• HINT: To easily slice smoked salmon, put it in the freezer. When nearly frozen, remove from the freezer & use your sharpest knife to shave very thin slices.

SMOKED SALMON FILLETS WITH DILL-PICKLED VEGETABLES, CRèME FRAîCHE & SALMON ROE

Steps:

• First, for the pickles, cut the cucumber into rounds and layer it in a sieve, sprinkling with 2 tsp salt as you go. Set over a bowl and leave for a couple of hours - the salt will draw out the moisture.
• Bring 200ml water to the boil in a pan with the white wine vinegar, sugar, 1 tsp salt, celery seeds and black peppercorns. Leave to cool.
• Peel the carrots and cut them into batons. Clean the radishes really well, then cut them in half lengthways. Squeeze the drained cucumbers of excess moisture.
• Put all the vegetables in a 1-litre sterilised jar with the dill and pour the cooled vinegar over them, then seal with a lid. Leave to sit at room temperature for two days before serving, or keep chilled. Will keep in the fridge for four weeks.
• Heat the oven to 190C/170C fan/gas 5 and put the salmon fillets on a baking sheet. Brush the fillets with the melted butter and scatter with black pepper. Cook for 14 mins.
• Serve the salmon with some of the pickled vegetables, a generous tablespoon of crème fraîche on each fillet, finished with a spoonful of salmon roe on top.

HOT-SMOKED SALMON SALAD WITH A CHILLI LEMON DRESSING

Steps:

• Boil potatoes in salted water for 10 mins until tender, adding the asparagus tips for the final 2 mins of cooking. Drain and allow to cool. Whisk together the salad dressing ingredients. then season to taste.
• In a large bowl, toss together the potatoes, asparagus, salad leaves, herbs and radishes. Add two-thirds of the dressing, thoroughly mix through the salad, then spread the salad over a large platter. Break the hot-smoked salmon into large chunks, then scatter over the top along with the spring onions. Finish by pouring remaining dressing over the top.

SMOKED VEGETABLE SALAD

Steps:

• Whisk the vinegar and mustard together in a small bowl. Slowly whisk in the olive oil. Add the salt, pepper and rosemary. Toss all but 1 tablespoon of the dressing with the arugula. Divide among 2 or 4 plates. Arrange the smoked vegetables over the arugula and drizzle with the remaining dressing. Serve immediately.