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.
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4.9/5 (32)Calories 476 per servingCategory Salad
- Prep ingredients: Make pickled red onions, the lemon vinaigrette dressing and bake your sweet potato croutons.
- Sear salmon: Season salmon filets with sea salt and ground pepper. Heat oil in a large skillet (a cast-iron works great) over medium-high heat. Place salmon in pan, skin side up for about 4 minutes or until the flesh is golden brown. Turn and cook until salmon is medium-rare, about 4 more minutes.
- Combine ingredients: In a salad bowl, toss greens with sweet potato croutons, pickled red onions, feta and pepitas.
- Serve: Divide between 2 plates. Top salad with salmon and avocado. Then drizzle with the lemon vinaigrette. Season with additional salt and pepper, to taste.
SALMON RECIPES TO ENJOY THIS SPRING - FOOD NETWORK …
From foodnetwork.ca
- Slow Roast Salmon with Cucumber Dill Salad. One of the reasons we love salmon is that it cooks super-fast, making dinner a breeze. But if you have a few minutes to spare, try your hand at this decadent new technique that delivers major salmon flavour, enhanced with a light and fresh dill salad.
- Broiled Salmon with Herb Mustard Glaze. This simple broiled salmon is flavoured with an herb-infused mustard glaze and served simply with lemon wedges. Get the recipe.
- Seared Salmon Poke Bowl. If you didn’t make it to Hawaii this winter, no worries — you can enjoy a little taste of tropical flavour at home with a trendy, poke bowl.
- Salmon En Croute. Whether you’re looking for a fancy solo dinner recipe or a real show-stopping dish for entertaining, this asparagus topped, pastry crusted salmon fillet simply can’t be beat.
- Honey Soy Grilled Salmon with Edamame. By stuffing a mixture of fresh herbs into the fillets, the fish is infused with bright, delicious flavours. Serve with shelled edamame and a lime wedge for a hit of citrus.
- Salmon in Parchment With Ginger, Soy and Enoki Mushrooms. Salmon steamed in individual parchment parcels really enhances the aroma and flavour of this gorgeous dish.
- Mustard-Maple Roasted Salmon. Maple, mustard and salmon are a Canadian dream team. Together they make for a locally-inspired weeknight dinner that’s ready in a flash.
- Sesame Crusted Salmon with Asian Green and Tamari Dressing. Pacific salmon paired with black and white sesame seeds, and a tangy tamari dressing makes for a striking presentation on the plate.
- Spanish Baked Salmon. This Spanish-inspired salmon is baked surrounded by croutons, olives, peppers, spices and fresh herbs. Get the recipe.
- Chilled Asparagus Soup with Salmon. This fresh and cream asparagus soup is served chilled, and topped with asparagus spears, salmon, and a drizzle of olive oil.
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- Fava Bean and Asparagus Salad. If this photo doesn't say “SPRING RECIPES! ,” we don't know what does. This salad is gloriously green, and contains a hit list of seasonal ingredients: fava beans, asparagus, watercress or arugula, mint, tarragon, and chive blossoms.
- One-Hour Apricot and Almond Galette. Late in the season, just before summer arrives, it's apricot time. Add a package of frozen puff pastry and a luxurious almond cream, and you've got a one-hour dessert that tastes like it took all day to make.
- Lemony Tortellini Soup with Spinach and Dill. Silky and comforting yet bright and lemony, this Greek-inspired tortellini and spinach soup is the perfect meal to help you transition from winter to spring.
- One-Skillet Chicken with Buttery Orzo. Why use a bunch of pots and pans when fennel, orzo, and chicken thighs can be cooked in one? This easy and satisfying spring dinner recipe is perfect for busy weeknights.
- Strawberry and Watercress Salad. This spring salad has everything spring: peppery watercress, tart rhubarb, sweet strawberries, and fresh herbs. Finally, a sprinkling of poppy seeds makes this delightful dish, well, pop!
- Deviled Eggs with Crispy Shallot Gremolata. An Easter supper without deviled eggs? We would never! Spring, in general, without deviled eggs? Absurd! This recipe calls for fresh chives, parsley, and lemon zest, because, like we said: spring!
- Smashed Green Beans With Lemony Sumac Dressing. If sumac isn't already a staple in your pantry, we suggest you change that ASAP. It's pleasantly sour and tangy, and we love the brightness and depth it brings to this side dish.
- Herby Dutch Baby With Smoked Salmon. What says springtime brunch like a verdant savory pancake? This one gets its striking color, freshness, and flavor from the addition of baby spinach and tender herbs.
- Shaved Fennel Salad with Croutons and Walnuts. This is an antidote to every side salad that ever was. Instead of mediocre greens, it’s got shavings of fennel that bend and twist but keep their crunch.
- Sumac-Rubbed Lamb with Minty Artichokes. There's no better large-format meat: A leg of lamb is flavorful and crowd-pleasing, plus it’s difficult to overcook.
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