Scoopy Salmon Salad Recipes
SCOOPY SALMON SALAD
Provided by Cooking Channel
Time 10m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Combine mustard, cream cheese, lemon juice, salt, and black pepper in a bowl. Thoroughly mix until smooth.
- Add salmon and stir well. Add tomatoes, cucumber, red onion, and capers and toss lightly to mix.
- Season with additional salt and black pepper, if desired. Dig in!
Nutrition Facts : Calories 136, Fat 2 grams, Sodium 745 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 20.5 grams, Sugar 3 grams
SMOKEY SALMON LETTUCE WRAPS
Provided by Cooking Channel
Time 5m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Lay lettuce leaves on a plate and evenly spread the insides with cream cheese, 1 teaspoon each. Sprinkle with lemon pepper seasoning and top with smoked salmon.
- Top the salmon with onion. Equally distribute cucumber slices among the lettuce leaves. Evenly top with sun-dried tomatoes.
- Wrap 'em up and devour!
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- Place the salmon in the pan and with paper towels, pat dry. Drizzle with the olive oil and sprinkle with 1/2 teaspoon cumin, 1/2 teaspoon salt, pepper, and 1/4 teaspoon oregano. Rub to evenly coat the salmon. Bake for 14 to 18 minutes, until the salmon reaches an internal temperature of 145 degrees F on an instant read thermometer (I typically remove the salmon a few degrees early and let the carryover cooking finish the rest). The salmon should no longer be raw-looking in the center and flake easily with a fork. Let cool to room temperature.
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