Salmon Salad With Chive Vinaigrette Recipes

BARBECUED SALMON WITH GRILLED ROMAINE AND CITRUS VINAIGRETTE

Steps:

• Prepare grill or preheat grill pan.
• On your stove top or on your outdoor grill, place a small sauce pot over moderate heat and cook onion in oil for 3 minutes. Add vinegar and reduce by half. Add syrup, tomato paste, Worcestershire, curry, smoke flavoring and pepper. Bring to a bubble and simmer.
• Spray salmon with cooking spray and season with salt. Grill for 3 minutes, turn and baste liberally with glaze. Turn again, glaze opposite side. If you care for salmon pink at center, remove after 6 minutes. For opaque salmon, grill 5 minutes on each side.
• Whisk citrus with garlic, mustard, tarragon and salt. Stream in oil to combine.
• Spray romaine hearts with cooking spray and place on grill 2 minutes, charring the outside leaves. Remove and cut each heart in half lengthwise, using tongs to help hold on to the charred lettuce. Cut away core at stem. Cut each half heart in half again lengthwise. Place 2 quarters of charred romaine on each dinner plate. Drizzle with dressing, working back and fourth, strapping the lettuce with dressing. Set salmon on top of the salad. Garnish with chopped scallions and serve.

SALMON SALAD WITH HORSERADISH VINAIGRETTE

Steps:

• Place potatoes in a large saucepan; fill with cold water. Add 1 tablespoon salt; bring to a boil. Reduce to a simmer; cook until fork tender, 30 to 35 minutes. Remove from heat. Drain; set aside.
• Fill a large bowl with ice and water; set aside. Rinse saucepan; fill with cold water. Bring to a rolling boil. Add remaining 1/2 tablespoon salt and beans; cook until bright green and tender, about 5 minutes. Remove from heat. Drain; plunge into ice bath. Drain; pat dry.
• Combine vinegar and horseradish in a small bowl. Whisk in olive oil; season with salt and pepper.
• Halve potatoes and beans; place in a bowl. Add red onion and chives and half of the dressing; toss gently. Divide vegetables among four plates. Slice salmon into fork-size pieces. Place salmon on top of vegetables; drizzle with remaining dressing. Serve with greens if desired.

B.C. ASPARAGUS AND SMOKED SALMON SALAD WITH CHIVE VINAIGRETTE

Steps:

• Partially fill a large frying pan with water. Bring to a boil over high heat.
• Fill a bowl with ice water.
• In a small bowl, whisk vinegar with Dijon and salt. Whisk in oil. Add chives. Snap off and discard tough ends of asparagus.
• Slip asparagus into boiling water. Cook until tender-crisp, 2 to 3 minutes. Drain. Plunge into ice water. When cool, drain. Pat dry with paper towels.
• Place greens on salad plates. Top with a few asparagus spears. Loosely fold salmon over spears. Drizzle dressing over the top.

SALMON SALAD WITH CHIVE VINAIGRETTE

Steps:

• At least 1 hour before smoking, soak wood chips in enough water to cover.
• Drain before using.
• For vinaigrette, in a food processor bowl or blender container combine shallots, rice vinegar, lime juice, sugar, and 1/2 teaspoon salt.
• With machine running, slowly add oil.
• Add chives; process or blend with one or two on-off pulses just to mix.
• Set aside.
• Thaw fish, if frozen.
• Rinse fish; pat dry with paper towels.
• Sprinkle fish with dill, 1/2 teaspoon salt, and the pepper.
• Cut several slits in a piece of heavy foil large enough to hold fish.
• Grease foil; place fish on foil, tucking under any thin edges.
• Preheat gas grill.
• Adjust for indirect cooking over medium heat.
• Add soaked wood chips according to manufacturer’s directions.
• Or wrap in foil and add to grill.
• Cover and heat about 10 minutes or until chips begin to smoke.
• Place foil with fish on grill rack over unlit burner.
• Cover and smoke until fish just flakes easily when tested with a fork.
• (Allow 15 to 18 minutes per 1/2-inch thickness of fish.) Stir vinaigrette.
• In a large bowl pour half of the vinaigrette over mesclun; toss to coat.
• Divide mesclun among 4 dinner plates.
• Cut fish into 4 serving-size pieces and arrange on top of mesclun.
• If desired, pass the remaining vinaigrette.
• To store any leftover vinaigrette, cover and refrigerate for up to 1 week.