WARM SALMON AND POTATO SALAD WITH CREAMY DILL DRESSING
Provided by Sara Lynn Cauchon
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Place the salmon on a parchment-lined baking sheet and sprinkle with salt and pepper. Bake until the salmon is cooked through, about 15 minutes. Use a fork to flake the salmon and set it aside.
- At the same time, steam the potatoes in a steamer basket over 2 inches of boiling water until they become fork tender, 13 to 15 minutes. Remove the potatoes and set aside. To the same steamer basket, add the green beans and steam until tender crisp, about 5 minutes. (Check to ensure there is enough water in the bottom pot at all times.)
- In the meantime, whisk the yogurt, Dijon mustard, dill, lemon zest and juice, garlic and some salt and pepper in a small bowl until well combined. Set it aside.
- In a large serving dish, arrange the cooked potatoes and green beans on a bed of arugula. Top with the flaked salmon and capers and then pour on the dressing.
- Serve immediately or store in the refrigerator for 2 to 3 days. (If you're planning on enjoying this the next day, do not add the arugula until just before eating.)
Nutrition Facts : Calories 306, Fat 7 grams, SaturatedFat 2 grams, Cholesterol 43 milligrams, Sodium 436 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 24 grams, Sugar 5 grams
CRISPY SALMON WITH SWEET POTATOES AND RADICCHIO SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the smashed sweet potatoes: Heat cream and butter in a medium saucepan until melted together. Add sweet potatoes and gently simmer, covered, stirring frequently, until potatoes are super tender, about 30 minutes. Add maple syrup and mash with a potato masher until smooth and uniform. Season to taste with plenty of salt and pepper. Cover and keep warm.
- For the salmon: Heat olive oil in a 12-inch nonstick skillet over medium-low heat. Sprinkle salmon with salt and pepper all over. Lay in pan, skin-side down, and let cook, undisturbed, until skin is very crispy, 5 to 6 minutes. Gently flip the salmon and add butter, thyme and garlic and cook until salmon is desired temperature, 3 to 4 minutes for medium.
- For radicchio: Zest orange, then cut away the pith with a knife and cut the segments free into a bowl, reserving any juice. Whisk together the orange juice, zest, Dijon, vinegar and shallot in a small bowl until combined. Slowly drizzle in olive oil, whisking, then season to taste with salt and pepper. Combine radicchio and watercress in a large bowl, then drizzle with vinaigrette, toss and season to taste.
- Divide sweet potatoes among four plates, then top each with a crispy salmon fillet. Add a handful of salad on the side of each, then top salad with orange segments and drizzle the salmon with the butter sauce from the pan.
COLD-POACHED SALMON NICOISE SALAD WITH CRISPY POTATOES
Provided by Valerie Bertinelli
Time 1h15m
Yield 8 servings
Number Of Ingredients 21
Steps:
- For the salmon: Add the wine, Dijon mustard, dill sprigs and 1 cup of water to a large straight-sided skillet. Squeeze the juice from the halved lemon into the skillet and then add in the lemon halves. Bring the mixture to a simmer over medium heat. Sprinkle the salmon with a generous pinch of salt and pepper. Once the liquid is simmering, gently add the salmon, skin-side-down, and turn the heat to low. Place the lemon slices on top of the salmon, cover the pan and cook for 10 minutes. Turn the heat off and let sit, covered, for 5 minutes. The salmon should easily flake apart with a fork. Carefully remove the salmon from the liquid and set on a plate. Cool completely.
- For the dressing: Add the vinegar, oil, dill, mustard, garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper to a glass jar with a lid. Cover and shake to emulsify. Set aside until ready to assemble the salad.
- For the salad: Add the potatoes to a large saucepan and add enough cold water to cover the potatoes by 4-inches. Add a big pinch of salt and heat over medium high heat. Bring the potatoes to a boil and let cook until the potatoes are fork tender, 5 to 8 minutes. Use a slotted spoon to remove the potatoes to a plate. Reserve the pot with boiling water to use to cook the eggs and haricot vert.
- Fill a large bowl with ice and water. Bring the water back up to a boil, then add your eggs and cook for 7 minutes. Remove the eggs to the ice bath. Bring the water back up to a boil and add the haricot vert. Cook until they are tender-crisp, about 3 minutes. Remove the haricot vert to the ice bath. Drain and cut them into thirds and set aside until ready to assemble. Remove the eggs from the ice bath, peel and set aside.
- Using the flat base of a measuring cup or a glass, lightly smash the potatoes to expose some of the flesh. Sprinkle with a generous pinch of salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil and swirl to coat the pan. Carefully add the potatoes into the pan, seasoning side down. Sprinkle the exposed side of the potatoes and cook until they are crispy and golden brown in places, about 4 minutes per side. Some potatoes may break apart, that's totally fine! Remove to a plate and set aside until ready to assemble.
- To assemble the salad: Arrange the frisee and romaine leaves on a large platter. Drizzle about half of the dressing and toss to coat. Top the lettuce with the crispy potatoes, haricot vert, tomatoes and olives. Flake the cooled salmon into large pieces and scatter it on top of the salad. Slice the eggs in half and nestle into the salad. Drizzle on the remaining dressing and serve.
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.
WARM SALMON SALAD WITH POTATOES & CARAMELISED ONIONS
This light salad tastes wonderful but I am guessing at prep. time, it certainly didn't take very long.
Provided by Ninna
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200 deg C (400 deg F).
- Line a large baking tray with baking paper and place potatoes into a bowl with garlic, salt and pepper and 1 tbs of the olive oil, toss to coat.
- Spread potatoes over baking tray, roast for 20 mins or until tender, cover and set aside.
- While potatoes are cooking heat remaining oil in pan over medium heat, add onion and cook for 5 minutes.
- Add sugar to onions and cook for 5 mins or until caramelised, remove to a plate, cover and keep warm.
- Make dressing by whisking horseradish cream and sour cream together.
- Combine lettuce, potatoes, onion, tomatoes, salmon with dressing in a bowl, toss gently and serve.
Nutrition Facts : Calories 240, Fat 7.7, SaturatedFat 1.4, Cholesterol 7, Sodium 348.4, Carbohydrate 35.4, Fiber 9.7, Sugar 9.1, Protein 11.3
WARM SALMON SALAD
Give your immune system a boost with our superhealthy duo of salad and shake
Provided by Good Food team
Categories Dinner, Main course, Snack, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Boil the potatoes for 15 mins until tender. Add the peas to the pan for the final 2 mins cooking, then drain together. Slice the potatoes thickly, then leave to cool.
- Meanwhile, fry the bacon in a non-stick pan for 5 mins until golden. Lift out, season the salmon, then fry for 3 mins on each side until golden and just cooked in the middle. You won't need extra oil to cook the fish.
- Whisk the dressing ingredients together with seasoning and 1 tbsp water. Toss the veg together with the dressing and put onto plates, then break the salmon into big pieces and nestle into the salad with the bacon.
Nutrition Facts : Calories 838 calories, Fat 26 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 109 grams carbohydrates, Sugar 67 grams sugar, Fiber 16 grams fiber, Protein 50 grams protein, Sodium 1.44 milligram of sodium
More about "warm salmon salad with crispy potatoes food"
HOT SMOKED SALMON SALAD WITH EGG & SMASHED MUSTARD …
From lovefoodnourish.com
10 BEST COLD SALMON SALAD RECIPES | YUMMLY
From yummly.com
WARM SALMON SALAD NICOISE - THE WOKS OF LIFE
From thewoksoflife.com
WARM SALMON SALAD WITH CRISPY POTATOES - RECIPELAND
From recipeland.com
3.3/5 (7)Total Time 20 minsServings 4Calories 252 per serving
SLOW-BAKED SALMON WITH WARM POTATO SALAD - FOOD NETWORK
From foodnetwork.com
Author Khalil Hymore for Food Network Kitchen FromSteps 5Difficulty Easy
EASY SALAD RECIPES TO HELP YOU CLEAN OUT THE FRIDGE - WOMEN'S …
From womenshealthmag.com
SEARED SALMON WITH WARM HORSERADISH POTATO SALAD - TRIED AND …
From triedandtruerecipe.com
LOADED POTATO SALAD RECIPE | KITCHN
From thekitchn.com
15+ BEST SALMON DINNER RECIPES - EATINGWELL
From eatingwell.com
GORDON RAMSAY MAKES 2 DISHES FROM NEW COOKBOOK 'UNCHARTED'
From goodmorningamerica.com
WARM SALMON SALAD WITH CRISPY POTATOES - BIGOVEN
From bigoven.com
WARM CRISPY SALMON SALAD RECIPE - BBC FOOD
From bbc.co.uk
CRISPY POTATO AND SALMON SALAD RECIPE - TASTE.COM.AU
From taste.com.au
HOT-SMOKED SALMON AND WATERCRESS SALAD WITH CRISPY POTATOES - SBS
From sbs.com.au
WARM SALMON SALAD WITH CRISPY POTATOES RECIPE - RECIPEBRIDGE
From recipebridge.com
WARM SALMON POTATO SALAD - THE SOPHISTICATED CAVEMAN
From thesophisticatedcaveman.com
ACE FIT | WARM SALMON SALAD WITH CRISPY POTATOES
From acefitness.org
GERMAN POTATO SALAD - DOWNSHIFTOLOGY
From downshiftology.com
CRISPY RICE SALAD WITH SALMON AND SAFFRON-HONEY VINAIGRETTE
From washingtonpost.com
FRESH SALMON SALAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
RECIPE: WARM POTATO AND SALMON SALAD | KITCHN
From thekitchn.com
GOOD CHEF BAD CHEF ON INSTAGRAM: "PLANNING A GATHERING OR A COZY …
From instagram.com
WARM SALMON SALAD WITH CRISPY POTATOES - HEALTHY LIVING
From healthylivingmarket.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love