SALMON WITH DIJON MAYONNAISE
You won't need to fish for compliments when this eye-catching main course appears on the table. The dill and mustard topping pairs well with the salmon.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place the salmon skin side down on a greased broiler pan. Broil 4 in. from the heat for 10-16 minutes or until fish flakes easily with a fork. , Meanwhile, combine the remaining ingredients in a small bowl. Serve with the salmon.
Nutrition Facts : Calories 294 calories, Fat 28g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 316mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein.
A DILLY POTATO SALAD, NO MAYO
Seasoned just right, this potato and bean salad will be a hit at your next summertime BBQ. This is much lower in fat than the usual potato salad.
Provided by Annacia
Categories Potato
Time 25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes large saucepan.
- Add water to cover.
- Bring to boil; cook until potatoes are just tender.
- Add beans; cook 2 minutes.
- Drain; cool slightly.
- Mix potatoes, beans, olives, celery and onion in large bowl.
- Whisk remaining ingredients in small bowl. Add to vegetables; toss to coat.
- Refrigerate at least 4 hours or until ready to serve.
- Stir before serving.
Nutrition Facts : Calories 139.8, Fat 5.5, SaturatedFat 0.7, Sodium 57.3, Carbohydrate 20.7, Fiber 3, Sugar 1.8, Protein 2.8
SLOW-ROASTED SALMON WITH POTATO SALAD & DILL & MUSTARD MAYONNAISE
Feed a crowd of up to 10 with this slow-roasted salmon served with a dill and mustard mayonnaise. Enjoy with potato salad.
Provided by Tom Kerridge
Categories Dinner
Time 1h15m
Yield Serves 8-10
Number Of Ingredients 12
Steps:
- Heat the oven to 120C/100C fan/gas ½. Scatter the lemon slices, thyme sprigs and reserved dill stalks over the base of a large, shallow roasting tin or baking tray. Season the salmon generously with salt and pepper and rub half the olive oil all over the fish. Lay the salmon skin-side up on top of the lemon and herbs. Roast for 45-50 mins until the fish feels firm and a corner of skin peels away easily. If you have a digital thermometer, the salmon should be at about 55C when ready. Leave to cool slightly in the tin.
- While the salmon is cooking, tip the potatoes into a pan of cold salted water and bring to the boil. Reduce the heat to a simmer and cook for 10-15 mins until just tender. Drain. Mix the mustard, lemon juice and olive oil together in a large bowl, and season with salt and pepper. Tip the hot potatoes into the bowl and toss to coat in the dressing. Set aside. Can be served hot or made a day ahead and chilled.
- Carefully lift the salmon onto a serving platter, if you like (it can also be served directly from the tin). Peel away and discard the skin, then use a cutlery knife to neatly scrape away the grey meat on top (see quick fishcakes recipe, below, to use it up), leaving the pink flesh underneath. The salmon is now ready to eat warm, or leave to cool completely and eat at room temperature. (See tip for garnishing the salmon, below.) Will keep chilled for up to two days. Can be served cold.
- For the mayonnaise, mix all of the ingredients together in a small bowl. Can be made a day ahead and kept chilled. Just before serving, brush the rest of the olive oil over the salmon and season with sea salt. Serve with the potato salad and dill & mustard mayonnaise on the side.
Nutrition Facts : Calories 516 calories, Fat 34 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 0.5 milligram of sodium
FLAKED SALMON SALAD WITH DIJON, LEMON, AND CAPERS
Great use for leftover poached or baked flaked salmon. Can be served on salad greens, in a sandwich, on a toasted English muffin, or even as a spread for crackers. The dressing itself makes a very flavorful tartar sauce.
Provided by ChristineM
Time 5m
Yield 2
Number Of Ingredients 9
Steps:
- Whisk yogurt, mayonnaise, mustard, and lemon juice together in a bowl. Stir in scallion, capers, and dill; season with salt and pepper. Fold in flaked salmon.
Nutrition Facts : Calories 250.7 calories, Carbohydrate 4 g, Cholesterol 57.6 mg, Fat 16.2 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 3 g, Sodium 243.1 mg, Sugar 2.7 g
MED STYLE POTATO SALAD (NO MAYO)
A blend of different recipes I have enjoyed in the past and including ingredients popular at my house. I like to pick out the small newest potatoes if I can (without looking like the crazy person in the produce section). Simple and pretty quick to prepare and best with fresh herbs if you can. The garlic in this is completely optional, I find it a bit overpowering myself so I leave it out or use very little.
Provided by magpie diner
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a pot of water to a steady boil, season with a pinch or two of salt. Add the potatoes and cook for about 12-15 minutes, check them after 10 minutes to see how they're doing.
- Meanwhile whisk together the lemon juice, olive oil, salt and pepper, and garlic is using.
- Once the potatoes are cooked, cool them off fully in either an ice water bath or by running under cold water. Drain and pat them dry.
- Add the potatoes, green onions, sun-dried tomatoes, black olives and herbs into a mixing bowl and mix gently (I find my hands work best here). Adjust seasoning and serve, best at room temperature.
Nutrition Facts : Calories 215.6, Fat 8.2, SaturatedFat 1.1, Sodium 309.9, Carbohydrate 33.1, Fiber 4.7, Sugar 2.9, Protein 4.2
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