SUNNY'S BBQ SALMON AND EASY SALAD
Provided by Sunny Anderson
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the salmon: Pat the salmon dry. Place the salmon skin-side down on a piece of nonstick aluminum foil on a baking sheet or a cedar plank that was soaked in water for 1 to 2 hours. In a zigzag motion, drizzle the liquid smoke over the flesh of the salmon and brush it in; let rest 5 minutes. Season the salmon with salt.
- For the rub: In a medium bowl, stir together the sugar, paprika, onion powder, garlic powder, chile flakes, salt and pepper. Gently pour the seasoning blend over the entire top of the salmon, patting it into the flesh evenly. Let rest at room temperature for 1 hour.
- Preheat the oven or a grill to 300 degrees F.
- Drizzle the olive oil over the salmon. Place the salmon on the foil directly onto the grill or in the oven (or the salmon on the plank). Cook until medium rare, 20 to 25 minutes, depending on the size.
- For the easy salad: In a large bowl, toss the lettuce, onion and lemon juice. Sprinkle lightly with salt and a few grinds of black pepper. Rest for a few minutes, then drizzle over the olive oil and toss again.
- Remove the salmon from the skin and flake over the salad.
SALMON CAESAR SALAD
The base of this fully loaded Caesar salad is an easy dressing made with pantry staples. Then we amp up the flavor by grilling all the components, adding a delicate smokiness. If you've never used cedar planks for salmon, here is your chance. We're pretty sure you'll never go back to the hassle of fish sticking to the grill grates again.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Soak two 5 1/2-by-11-inch cedar planks in water in a large bowl for 30 minutes before grilling to avoid burning.
- Prepare a grill for medium indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of grill).
- Whisk together the mayonnaise, Worcestershire sauce, anchovy paste, mustard, garlic, lemon juice, 1/2 teaspoon salt and several grinds of pepper in a medium bowl. Remove 2 tablespoons to a small bowl; cover and refrigerate the remaining dressing.
- Pat the cedar planks dry with a paper towel and rub each side lightly with vegetable oil to coat. Put 2 salmon fillets on each plank and brush evenly with the 2 tablespoons dressing. Sprinkle with the Parmesan and a generous amount of salt and pepper.
- Put the cedar planks over indirect heat, cover the grill and grill until the salmon is cooked through and the cheese is melted, about 8 minutes depending on the thickness of your salmon. Transfer the cedar planks with the salmon to a baking sheet using tongs. Set aside.
- Put the bread, lettuce, tomatoes stem-side up and avocados cut-side down over direct heat. Grill, flipping the bread and lettuce once, until lightly charred, 5 to 7 minutes; transfer the ingredients to a large platter as done.
- Transfer the fish to the platter with a spatula. Drizzle everything with the reserved dressing and sprinkle with the parsley. Shave some Parmesan over the top with a vegetable peeler.
THE KITCHEN TOURISTS ARE JERKS FOR THIS SALMON SALAD!
You've had a long morning of snorkeling, and you're craving some jerk (no, NOT the hirsute one in the Speedo on the chaise lounge next to yours), but you don't want a heavy meal that might cause belly pooch over your bikini bottom. Well, The Kitchen Tourists have just the thing for you: fiery hot jerk salmon, resting on a bed of fresh crisp tossed salad with an island twist, all topped with a sweet and tangy tropical vinaigrette. There, now you're satisfied, and you can still rock that hot little outfit you picked out for the evening waterside festivities. Team contributions that made this recipe what it is are as follows: Captain evelyn/athens = warm allspice and nutmeg, Ed&Theresa = fresh salmon, fluffernutter = kicky ginger, MA HIKER = spicy hot peppers, Mandy from Oz = crisp cilantro, Laffer = cooling papaya, ms.susan = fire-taming coconut milk, TansGram = filling beans, Tisme = zingy lime, tunasushi = crunchy cashews, Muffin Goddess = sweet mango Life is good, mon! Enjoy! (P.S. special thanks to Team Captain evelyn/athens!) NOTE: as noted by a reviewer (and myself, actually, after the fact), the dressing recipe makes way more than you'll need for this salad. The dressing is good on just about any kind of salad (I know, because I went through A LOT of salad trying to use up my batch of dressing lol), but if you don't eat salads very often, you may want to half or quarter the dressing part when you make this. :)
Provided by Muffin Goddess
Categories Mango
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- FOR JERK SALMON:.
- Combine all wet jerk seasoning ingredients (garlic through peanut oil) in the bowl of a food processor. Process until mixture turns into a paste.
- Rub jerk paste onto all sides of the salmon fillets. Allow rubbed salmon to stand in refrigerator for 1 hour (at least 30 minutes if you are short on time). Wash the food processor bowl and set aside to use for the vinaigrette.
- Once the salmon is ready to cook, plug in your Foreman grill and set it to 300 degrees F. When the grill is heated to temperature, lightly spray the grill plates with nonstick cooking spray. Place the salmon fillets on the grill, close the lid, and set timer for 8 minutes. Once salmon is cooked, remove from the grill.
- FOR TROPICAL VINAIGRETTE:.
- While salmon is marinating, combine first seven ingredients for the Tropical Vinaigrette (mango through honey mustard) in bowl of the food processor. While processor is running, drizzle in olive oil until fully incorporated. Stop processor and add salt and pepper to taste.
- FOR ISLAND SALAD:.
- Toss all salad ingredients except for cashews together.
- FINAL ASSEMBLY:.
- Divide tossed salad into 4 bowls. Sprinkle cashews over each bowl. Pour desired amount of vinaigrette over each salad, then top with a piece of cooked salmon. If desired, drizzle more dressing over the salmon, or cut salmon into chunks and toss it into the salad. Serve immediately.
Nutrition Facts : Calories 883.7, Fat 69.9, SaturatedFat 10.5, Cholesterol 52.3, Sodium 1104.9, Carbohydrate 39.2, Fiber 7.5, Sugar 20.4, Protein 30.9
GRILLED SALMON COBB SALAD
Provided by Food Network Kitchen
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat a grill to medium high. Put the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let sit, covered, 10 minutes. Drain and rinse under cold water until cool. Peel, chop and set aside.
- Meanwhile, drizzle the salmon with the juice of 1/2 lemon and season generously with salt and pepper; set aside 10 minutes.
- Make the dressing: Combine the juice of the remaining 1/2 lemon in a small bowl with the lemon zest, vinegar, shallot and tarragon; whisk to combine. Gradually whisk in the olive oil until combined; season with salt and pepper. Set aside.
- Brush the grill grates with vegetable oil. Lightly brush the lettuce, avocados and corn with vegetable oil. Grill the vegetables, turning, until well marked, about 2 minutes for the lettuce and avocados and 5 to 6 minutes for the corn; transfer to a cutting board. Meanwhile, grill the salmon, turning once, until just cooked through, 6 to 8 minutes. Transfer to the cutting board and let rest 5 minutes.
- Roughly chop the lettuce, discarding the core; transfer to a large platter. Add the basil and dill and toss. Cut the kernels off the corn and chop the avocado and salmon. Arrange the corn, tomatoes, hard-boiled eggs, salmon and avocados in rows over the salad; season with salt and pepper. Drizzle with the dressing and top with parsley.
SALMON SALAD WITH MAYO
This healthy Salmon Salad with Mayo is a perfect easy lunch or dinner. It's flavorful and satisfying, with only five ingredients. This recipe can be made with leftover cooked salmon or canned salmon.
Provided by Carrie Forrest, MPH in Nutrition
Categories Salad
Time 7m
Yield 4
Number Of Ingredients 5
Steps:
- Place the crumbled salmon, celery, mayo, and pickle relish in a medium mixing bowl.
- Use a spatula to stir together.
- Serve immediately, or cover and refrigerate.
Nutrition Facts : Calories 171 calories, Sugar 2.4 g, Sodium 193.9 mg, Fat 12.7 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 3 g, Fiber 0.2 g, Protein 11.5 g, Cholesterol 31.7 mg
SMOKED SALMON SALAD (NICOISE-STYLE)
I am very lucky. I love fresh & smoked salmon, but never have to use the canned variety & even have a salmon cookbook. This recipe is the 1st of 2 I found at justsmokedsalmon.com & they acknowledged Marilou Robinson of Portland, OR. Her intro said "The ingredient list looks long, but none of it takes much time to prepare & it can all be done ahead of time. Because this salad needs to be made ahead & chilled, it is a good choice for a Sun night supper. When guests arrive, heat an assortment of fancy rolls from your favourite bakery & relax w/your company. Everyone will be impressed & well-fed. The recipe can easily serve as many as you like by just increasing the amt of ingredients & using a larger platter." Enjoy! (Time has been estimated & does not include time for beans, eggs & potatoes to cool after they are cooked)
Provided by twissis
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
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