Roasted Apple And Salmon Salad Recipes

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ROASTED APPLE SALAD WITH SPICY MAPLE-CIDER VINAIGRETTE



Roasted Apple Salad with Spicy Maple-Cider Vinaigrette image

We bought loads of apples and needed to use them. To help the flavors come alive, I roasted the apples and tossed them with a sweet dressing. -Janice Elder, Charlotte, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 14

4 medium Fuji, Gala or other firm apples, quartered
2 tablespoons olive oil
DRESSING:
2 tablespoons cider vinegar
2 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon Sriracha chili sauce
1/2 teaspoon salt
1/4 teaspoon pepper
SALAD:
1 package (5 ounces) spring mix salad greens
4 pitted dates, quartered
1 log (4 ounces) fresh goat cheese, crumbled
1/2 cup chopped pecans, toasted

Steps:

  • Preheat oven to 375°. Place apples in a foil-lined 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 20-30 minutes or until tender, stirring occasionally. Cool completely., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine salad greens and dates. Drizzle dressing over salad and toss to coat., Divide mixture among 8 plates. Top with goat cheese and roasted apples; sprinkle with pecans. Serve immediately.

Nutrition Facts : Calories 191 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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

SLOW-ROASTED SALMON SALAD WITH BARLEY AND GOLDEN BEETS



Slow-Roasted Salmon Salad with Barley and Golden Beets image

While the salmon slow-roasts in the oven for 20 minutes, you'll slice the beets super-thin on a mandolin and stir-fry them with scallions until they turn into caramelized bites. Toss them with barley, nestle the salmon on top, and serve family-style.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 1h5m

Number Of Ingredients 8

1 1/4 pounds skinless salmon fillet (about 1 inch thick)
Kosher salt and freshly ground pepper
1 small lemon, very thinly sliced into rounds (1/2 cup), plus 2 tablespoons fresh juice
1/2 cup extra-virgin olive oil, plus more for drizzling
2 medium golden beets (12 ounces), trimmed and scrubbed
6 scallions, white and light-green parts separated and thinly sliced (a packed 1/2 cup), dark-green tops sliced
3 cups cooked barley, farro, or brown rice, room temperature
1 cup fresh parsley leaves

Steps:

  • Preheat oven to 325°F with a rack 6 inches from heating element and another in center. Season fish with salt and pepper; place in a broiler-proof skillet or baking dish, skinned-side down. Season lemon slices and scatter over top; drizzle 6 tablespoons oil over everything.
  • Roast on center rack until fish is almost cooked through but still translucent-pink in center, 18 to 20 minutes. Spoon some of oil from skillet over fish. Switch oven to broil; transfer to top rack and broil until lemons are lightly charred in spots and fish is just cooked through, 3 to 5 minutes more. Let cool slightly.
  • Meanwhile, using a mandoline or a sharp knife, slice beets into very thin rounds, about 1/8 inch thick (you should have about 2 cups). Season with salt and drizzle with oil. Let stand, stirring occasionally, until softened slightly, 10 minutes; drain.
  • Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add beets and cook, stirring occasionally, 5 minutes. Add scallion whites and light greens; continue cooking until softened and lightly caramelized, about 5 minutes more. Remove from heat; season to taste and stir in lemon juice.
  • Toss beet mixture in a large bowl with barley and half of broiled lemon slices. Fold in 3/4 cup parsley and scallion dark-greens; season to taste. Mound on a platter and top with fish and remaining lemon slices; sprinkle with remaining 1/4 cup parsley and drizzle with a bit of oil from roasting skillet. Serve.

ROASTED APPLE AND SALMON SALAD



Roasted Apple and Salmon Salad image

Make and share this Roasted Apple and Salmon Salad recipe from Food.com.

Provided by I Cook Therefore I

Categories     Salad Dressings

Time 22m

Yield 2 salads, 2 serving(s)

Number Of Ingredients 12

1 -5 ounce salmon fillet
2 teaspoons extra virgin olive oil
salt
pepper
1 apple, cored and peeled and cut into 6 pieces
1/2 tablespoon fresh chives, chopped
2 cups salad greens
2 tablespoons pumpkin seeds, lightly toasted
1/4 cup red wine vinegar
3 tablespoons water
1/2 cup extra virgin olive oil
0.5 (1 ounce) packet Italian salad dressing mix

Steps:

  • Preheat oven to 425 degrees.
  • Rub salmon all over with 1 tsp olive oil and season to taste with salt and pepper.
  • Roast skin side down on a foil lined baking sheet in upper third of oven until fish is just cooked through, about 12 minutes.
  • At the same time, drizzle apple with 1 tsp olive oil and roast until tender, about 12 minutes.
  • To prepare the dressing, whisk together all ingredients until combined.
  • Cut salmon in half corsswise, lift flesh from skin with a metal spatula and transfer to a plate; discard the skin.
  • Drizzle salmon with olive oil and sprinkle with chives.
  • Arrange salad greens on two plates and sprinkle with pumpkin seeds, and arrange the apples and salmon.
  • Drizzle with dressing to taste.

Nutrition Facts : Calories 627, Fat 63.2, SaturatedFat 8.9, Cholesterol 7.3, Sodium 33.4, Carbohydrate 13.1, Fiber 3, Sugar 7.8, Protein 6.1

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