Fabulous Salmon Curry Salad Recipes

CURRY SALMON SALAD

Steps:

• Add all the dressing ingredients, except the olive oil and garlic, into a jar and whisk together until smooth. Add the oil and garlic. Put the lid on and shake the jar until it forms a creamy sauce.
• Place the salmon on a plate. Pat both sides dry. Lightly sprinkle salt onto both sides. Let sit for 5 minutes.
• While the salmon is marinating, combine the arugula, tomatoes, and cucumbers in a big salad bowl.
• Heat a skillet (large enough to fit both pieces of salmon) with the oil over medium-high heat. Swirl the pan to coat the bottom of the pan with oil. Once the oil is hot, add the salmon, skin-side down. Let cook, undisturbed for 4 to 6 minutes, or until the bottom turns golden brown. Once the skins are fully crisped up, flip them over and turn the heat down to medium. Cook for another 4 to 6 minutes, to your desired doneness. To check the doneness, use a fork or paring knife to probe the thickest part of the salmon. It should flake easily and the middle should turn pale pink. Remove the cooked salmon from the pan and set it aside on a separate plate (leaving it skin-side up so it doesn't become soggy).
• Add 2 tablespoons of dressing over the salad and toss to coat.
• Serve the salmon hot: Separate the salad onto two serving plates. Place the salmon to the side of each salad (if placed on top while hot it will wilt the leaves).
• Serve the salad cold: Alternatively, you can also wait until the salmon cools off a bit, and top it on the big bowl of salad to serve it family style.
• Serve with the extra dressing on the side and enjoy as a main dish.

SUPERFOOD COCONUT CURRY SALMON SALAD

Steps:

• Preheat the oven to 350°F. Coat a 9 x 13-inch baking dish with coconut oil or olive oil cooking spray and set aside.
• In a medium bowl, whisk together the olive oil, curry, lemon juice, oregano, and tamari soy sauce. Place the salmon into a nonreactive container or baking dish with a lid, and pour the marinade over the top. Using a cooking brush, baste the salmon with the marinade, cover, and place into the fridge for about 30 minutes.
• Remove the salmon from the fridge, and transfer to the prepared baking dish. Bake, on middle rack, for about 15 minutes. Remove from the oven and let cool slightly. The salmon should feel slightly firm to the touch.
• Meanwhile, in a large bowl, whisk together the coconut oil, curry powder, lemon juice, honey, and tamari soy sauce until well combined. Add the kale, quinoa, and red onion to the bowl and toss gently to coat with the dressing. Flake in the cooked and slightly cooled salmon with fork, and toss to combine.

CURRIED SALMON PASTA SALAD

Steps:

• Cook pasta per package directions; drain and rinse. In a large bowl, combine first six ingredients. In a small bowl, combine dressing ingredients. Pour dressing over salad; toss. Refrigerate, or serve at room temperature.

FABULOUS SALMON CURRY SALAD

Steps:

• * Optional tip: Toast the nuts in a 325 degree oven for 5 to 7 minutes, stirring frequently.
• Flake the Salmon with a fork being sure to smash the skin and bones up with the fillets for added nutrition. If this seems unappealing to you we suggest just trying it the first time; due to the canning process the bones and skin are undetectable when smashed and mixed in with everything else.
• Add remaining ingredients to Salmon and mix until evenly combined. Serve on your favorite bread, alongside crackers or celery sticks or scoop on top of a green salad.

CURRIED SALMON SALAD

Steps:

• Mix mayonnaise, lemon juice, curry powder, honey, ground ginger, ginger root and black pepper together in a bowl.
• Fold in salmon, celery, onion and grapes.
• Place cashews in a small skillet over medium high heat with olive oil, salt and cayenne pepper. Stir continuously for about 2-3 minutes, until cashews are golden brown. Cool slightly and add to salmon mixture.

TODDLER RECIPE: SALMON CURRY

Steps:

• Season and pan fry the salmon skin side up for 4 minutes in a tablespoon of vegetable oil. Leave it alone, then flip it and cook for another 2 minutes. Remove from the pan and set aside.
• Cook the rice per packet instructions. Fry the onion in the remaining vegetable oil for 3-4 minutes then add the garlic and ginger. Add the turmeric and a splash of water and mix well.
• Add in the diced pepper and mange tout, cook for a further minute then add the can of coconut milk. Mix well and it'll go this lovely golden colour. Simmer away for 7-8 minutes.
• Add in the spinach and cook for 2 minutes so the spinach wilts. Then place the salmon back in and cook for 2 more minutes. Serve with the rice topped with coriander.