Grilled Salmon Salad With Wild Mushrooms And Roasted Potatoes Recipes

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ROASTED SALMON SALAD



Roasted Salmon Salad image

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

1/4 cup red wine vinegar
2 teaspoons fresh lemon juice
2 tablespoons minced shallots
1 1/2 tablespoons finely grated lemons, zest of
1 teaspoon finely chopped fresh rosemary
3/4 cup olive oil
3 medium red bell peppers
2 lbs new potatoes, sliced ¼ inch thick
1 tablespoon olive oil
3/4 lb fresh mushrooms, thinly sliced (cremini or chanterelle are delicious)
3 lbs skinless salmon fillets
1 tablespoon fresh thyme
1 teaspoon fennel seed
1/2 teaspoon celery seed
1 lb baby arugula, tough stems trimmed
3/4 lb fresh fennel bulb, trimmed,cored and very thinly sliced crosswise
12 -16 fresh cilantro stems

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

ROASTED SALMON SALAD WITH ZUCCHINI AND POTATOES



Roasted Salmon Salad with Zucchini and Potatoes image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 21

1/4 cup olive oil, plus more for drizzling
4 cloves garlic, finely chopped
3 sprigs dill, chopped
1 shallot, 1/2 finely chopped and 1/2 thinly sliced
1 lemon, 1/2 juiced and 1/2 thinly sliced
Pinch crushed red pepper flakes
Pinch smoked paprika
1 small potato (I used russet), peeled and thinly sliced
1/2 zucchini, thinly sliced into coins
Kosher salt and freshly ground black pepper
One 12-ounce skinless salmon fillet
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Pinch kosher salt
1 clove garlic, finely chopped
Olive oil, for emulsifying
A few handfuls mixed greens, arugula and/or lettuces
2 tablespoons kalamata olives, pitted
2 tablespoons crumbled feta
1/4 cucumber, sliced into 1/4-inch coins

Steps:

  • For the salmon and vegetables: Preheat the oven to 400 degrees F.
  • Combine the olive oil, garlic, dill, finely chopped shallot, lemon juice, red pepper flakes and smoked paprika in a small bowl or jar. Shake or stir to combine. Set aside.
  • Fold a large piece of parchment paper in half, unfold it and drizzle with a little olive oil. On the bottom half of the parchment, layer the potatoes, zucchini and sliced shallots, seasoning each layer with salt and pepper. Place the salmon on top of the bed of veggies. Drizzle with about half of the lemon dressing (reserve the rest for serving), making sure to include the garlic and spices as you drizzle. Lay the lemon slices on top of the salmon. Fold the parchment over the salmon and fold the edges to seal in all the ingredients. Place the pouch on a sheet pan and bake until the salmon is just cooked and the vegetables are tender, about 20 minutes.
  • For the salad and vinaigrette: Meanwhile, add the red wine vinegar, Dijon mustard, honey, salt and garlic to a small bowl and mix to combine. In a slow steady stream, add 2 to 4 tablespoons olive oil, stirring as you go to emulsify.
  • To serve, add the greens to a bowl and toss with the vinaigrette. Top with the kalamata olives, feta and cucumber.
  • Unwrap the parchment and transfer the salmon and vegetables to the top of the salad. Serve with the reserved lemon dressing on the side.

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