ZALM SALADE - SALMON SALAD
Hollanders like plain, substantial food and lots of it. This tasty fish salad comes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- For the salad dressing: Mix dry ingredients well; add vinegar and water slowly, stirring constantly and cook until thickened and smooth.
- Beat eggs or egg yolks slightly; add a little of the hot mixture to the eggs gradually, stirring well.
- Then add remaining hot mixture and cook over low heat for another five minutes.
- Add butter, transfer to a container or glass jar and allow to remain uncovered until cool.
- When ready to serve, thin with cream to desired consistency.
- Flake fish, add celery and one cup of the salad dressing.
- Season to taste with salt and pepper; blend thoroughly.
- Place on salad greens on a chilled plate.
Nutrition Facts : Calories 102.4, Fat 3.7, SaturatedFat 1.8, Cholesterol 75.6, Sodium 445.6, Carbohydrate 14.1, Fiber 0.5, Sugar 11.7, Protein 2.6
ROASTED SALMON SALAD
Make and share this Roasted Salmon Salad recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Make the vinaigrette: In a bowl, combine the vinegar, lemon juice, shallots, lemon zest and rosemary.
- Whisk in the olive oil and season with salt and pepper.
- Make the salmon salad: Roast the bell peppers directly over a gas flame or under the broiler as close to the heat as possible until charred all over.
- Transfer to a paper bag and let steam for 15 minutes.
- Scrape off the blackened skins and discard the stems, ribs and seeds.
- Cut the peppers into 1/3-inch-thick strips.
- Put the sliced potatoes in a medium saucepan of salted water and bring to a boil.
- Remove from the heat and let sit in the water until tender, about 18 minutes.
- Drain and transfer to a plate.
- Heat the olive oil in a medium skillet.
- Add the mushrooms and cook over high heat, stirring occasionally, until softened, about 4 minutes.
- Season with salt and pepper and transfer to a bowl.
- Preheat the oven to 500°F Lay the salmon fillet, skinned side down, on a lightly-oiled baking sheet and remove any stray bones with tweezers.
- Sprinkle the salmon with the thyme, fennel seeds and celery seeds; season with salt and black pepper.
- Roast for about 10 minutes, until the salmon is opaque but still slightly rare in the centre.
- Remove the salmon from the oven and preheat the broiler.
- Broil for about 1 minute, or until the top is browned.
- Break the salmon into large chunks.
- In a large bowl, combine the arugula with the fennel, mushrooms, roasted red peppers, potatoes and cilantro.
- Add 3/4s of the vinaigrette and toss.
- Arrange the salad on large plates or shallow bowls and top with chunks of the salmon.
- Drizzle the fish with the remaining vinaigrette and serve.
Nutrition Facts : Calories 710.2, Fat 38.4, SaturatedFat 5.5, Cholesterol 118.2, Sodium 219, Carbohydrate 40.2, Fiber 8.6, Sugar 6.3, Protein 53.7
SEASIDE SALMON SALAD
I've had this recipe forever; it was an instant hit the first time I made it, and now my daughter makes it for her family. If you are not a salmon fan, I imagine you could substitute tuna----but it is so tasty with the salmon, I've never had to alter it.It is great for picnics or family gatherings.
Provided by Graciebonica
Categories Spring
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook macaroni in boiling, salted water until tender. Drain.
- Add Catalina dressing while still hot and toss. Chill.
- Drain and flake salmon.
- Add flaked salmon, celery, relish, eggs, green onion, parsley, seasonings and mayonnaise to macaroni. Toss all together lightly.
- Chill at least 2 hours to marry the flavors.
- Serve as a side dish or on lettuce leaves with sliced tomatoes and cucumbers as a meal.
Nutrition Facts : Calories 346.3, Fat 17.3, SaturatedFat 2.8, Cholesterol 96.1, Sodium 582.8, Carbohydrate 33.8, Fiber 1.4, Sugar 6.1, Protein 14.4
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