PAN-SEARED SALMON SALAD WITH LEMON DIJON VINAIGRETTE
Pan-Seared Salmon is one of the quickest, healthiest meals you can serve your family! The fresh homemade vinaigrette brings tons of tangy, zesty flavor.
Provided by DSTR
Categories Fish Main Course
Time 13m
Number Of Ingredients 11
Steps:
- Squeeze the lemon juice into a measuring cup. Add the dijon, parsley, salt, and pepper. Slowly drizzle in the olive oil, whisking constantly. Set aside. This makes not quite 3/4 cup of vinaigrette.
- In a large non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Season the salmon with salt and pepper. Add the salmon skin-side down to the pan and cook 3-4 minutes. Turn the fillets over and cook another 3-4 minutes until they are no longer translucent but still moist in the center.
- Place about 1 1/2 cups of spring salad mix and a few grape tomatoes on a plate, top it with a piece of salmon. Drizzle with the desired amount of dressing and serve.
Nutrition Facts : ServingSize 4 g, Calories 513 kcal, Carbohydrate 5 g, Protein 35 g, Fat 39 g, SaturatedFat 5 g, Cholesterol 93 mg, Sodium 404 mg, Sugar 1 g
SPRING GREEN SALAD WITH CREAMY LEMON VINAIGRETTE
Provided by Tyler Florence
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Wash and dry the shoots and mint, place in a large bowl.
- In a mason jar, combine the mustard, water, lemon juice, oil, creme fraiche, sugar, salt, and pepper. Put the cap on and shake vigorously to emulsify. Drizzle the vinaigrette over the greens and toss well to coat. Serve immediately. Store any remaining vinaigrette in the jar in the refrigerator.
SALMON SALAD WITH SWEET BALSAMIC VINAIGRETTE
Recently had this salad at a great Portland, OR restaurant. After finding a wonderful sweet balsamic vinaigrette recipe, by Zaar's Chef Fordido,#229445 I proceeded to prepare this salad twice this week.
Provided by Grannydragon
Categories Lactose Free
Time 22m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Prepare the vinaigrette according to recipe #229445 by Chef Fordido.
- Pour wine into medium sized frying pan, add the Old Bay seasoning, then gently place the salmon into the pan. Turning burner to high, poach the salmon for about 4 minutes, turning the heat to medium, as the cooking action becomes vigorous. Gently turn salmon over to poach for another 4 minutes. Do not over cook, lest the salmon becomes dry in flavor, rather then moist.
- Meanwhile put all the salad ingredients in a large bowl. Add the vinaigrette, mix throughly and allow flavors to mingle before plating the salad.
- Place the salad on a plate, top with the poached salmon fillet. The salmon may be served warm, room temperature or cold. Enjoy!
FETA SALMON SALAD
My son David always ordered the satisfying salmon sandwich at a local pub. In trying to replicate it, he came up with this salmon salad. It's the only recipe he's ever made and our entire family thinks it's great. -susan griffiths, Mount Pleasnt, South Carolina
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, mix the first 5 ingredients; sprinkle over salmon., Place salmon on oiled grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 10-12 minutes., In a large bowl, toss salad greens with cucumber, tomato and cheese; divide among four plates. Top with salmon; drizzle with vinaigrette.
Nutrition Facts :
SPRINGTIME SALMON SALAD WITH HAWAIIAN VINAIGRETTE
Steps:
- Preheat oven to 220*C. Rinse asparagus and cut off its tough bases, removing about 2.5 to 3 cm. of each spear. Peel if desired. Cut each spear into 3 pieces. Set the salmon in a heavy roasting pan. Rub the fish with 1 Tbsp. oil and 1 Tbsp. vinegar. Sprinkle it with salt, pepper and cayenne. Roast the salmon uncovered for about 12 min. or til the flesh just flakes & has changed color in its thickest part. Meanwhile, cook the asparagus in a saucepan of boiling salted water about 3 min. or until crisp tender. Drain, rinse with cold water and drain well again. For the dressing: combine remaining 2 to 3 Tbsp. oil, remaining Tbsp. wine vinegar, balsamic vinegar and ginger in a bowl. Whisk to blend. Add 1/2 of green onion. Season to taste with salt, pepper and cayenne. To serve, arrange lettuce on a platter and drizzle with 1/2 the dressing. Arrange salmon pieces and asparagus on top. Spoon remaining dressing on top. Sprinkle with remaining green onion. Serve warm or cold Fresh gingerroot gives a good flavor to the dressing but if you don't have any, substitute 1/2 tsp. ground ginger.
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