Salmon And Plum Tomato Salad Recipes

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SALMON WITH CORN AND TOMATO SALAD



Salmon with Corn and Tomato Salad image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 pound small, ripe mixed yellow and red tomatoes, halved or quartered
1 cup cooked fresh corn kernels, from 2 ears
1 tablespoon white wine vinegar
2 teaspoons finely chopped fresh oregano
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 center-cut skin-on wild salmon fillets (about 6 ounces each)

Steps:

  • Toss the tomatoes with the corn, vinegar, oregano and 3 tablespoons of the oil in a large bowl.
  • Season with salt and pepper to taste, toss again and set aside. Season the salmon with salt and pepper. Heat the remaining 1 tablespoon oil in a large skillet set over medium-high heat. Add the salmon, skin-side up, and cook until golden brown, about 4 minutes. Flip and continue to cook until just cooked through but still rosy in the center, about 3 minutes more. Serve with the corn salad.

SALMON WITH WARM TOMATO-OLIVE SALAD



Salmon With Warm Tomato-Olive Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

5 tablespoons extra-virgin olive oil, plus more for brushing
1 tablespoon plus 1 teaspoon red wine vinegar
1 tablespoon honey
1/4 teaspoon red pepper flakes
Kosher salt
4 6-ounce salmon fillets (about 1 1/4 inches thick)
1 clove garlic, coarsely chopped
1/2 cup coarsely chopped pitted kalamata olives
2 medium beefsteak tomatoes, cut into 1-inch chunks
1 cup sliced celery (inner stalks with leaves)
1/4 cup roughly chopped fresh mint

Steps:

  • Preheat the broiler. Line a broiler pan with foil and lightly brush with olive oil. Whisk 2 tablespoons olive oil, 1 teaspoon vinegar, the honey, red pepper flakes and 1 teaspoon salt in a small bowl. Put the salmon, skin-side down, on the prepared pan and brush the tops and sides with the honey glaze. Broil until golden brown and just cooked through, 4 to 6 minutes.
  • Meanwhile, put the garlic on a cutting board and sprinkle with a generous pinch of salt, then mash into a paste with the flat side of a large knife. Heat the remaining 3 tablespoons olive oil and 1 tablespoon vinegar, the olives and garlic paste in a small saucepan over medium-high heat until bubbling, about 3 minutes. Transfer the mixture to a bowl and add the tomatoes, celery and mint. Season with salt and toss to combine. Serve with the salmon. Per serving: Calories 433; Fat 26 g (Saturated 4 g); Cholesterol 97 mg; Sodium 982 mg; Carbohydrate 10 g; Fiber 1 g; Protein 38 g

PAN-ROASTED SALMON WITH BLACK PLUM, PEACH, AND TOMATO SALSA



Pan-roasted Salmon with Black Plum, Peach, and Tomato Salsa image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon unsalted butter
1 tablespoon finely chopped garlic
3 tablespoons finely chopped shallots
1/4 cup lightly packed fresh basil leaves
Pinch of red pepper flakes
3/4 pound fresh ripe peaches, blanched, peeled, pitted, and diced
1/2 pound ripe tomatoes, blanched, peeled, seeded, and diced
1/4 cup granulated sugar
1/2 cup cider vinegar
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper
4 (6 to 7-ounce) salmon fillets, patted dry with paper towels
2 tablespoons extra-virgin olive oil

Steps:

  • In a large heavy skillet, melt the butter over medium-high heat. Add the garlic, shallots, basil leaves, and pepper flakes, partially cover, and cook over low heat for 1 to 2 minutes. Uncover, stir in the plums, peaches, and tomatoes, and cook for 2 to 3 minutes until they start to soften. Add the sugar and cook until melted. Stir in the vinegar and cook on low heat until the fruits are completely soft, stirring occasionally. Transfer the mixture to a food processor or the jar of an electric blender and puree until smooth. Season, to taste, with salt and pepper. Pour into a bowl and set aside.
  • Lightly brush the salmon with olive oil. Season it with salt and pepper. Heat the remaining oil in a large skillet over medium-high heat. Add the salmon and pan roast it until lightly browned, about 3 to 4 minutes. Turn and cook the second side for the same amount of time for medium-rare, or 5 minutes for medium. Remove and serve each fillet with a generous spoonful of fruit salsa drizzled on top. Pass the remaining salsa at the table.

PLUM TOMATOES WITH BALSAMIC VINAIGRETTE



Plum Tomatoes with Balsamic Vinaigrette image

Sliced plum tomatoes and red onion are tossed with a homemade vinaigrette to create this summery salad. Fresh basil adds the flavorful finishing touch. -Ann Sobotka of Glendale, Arizona

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 9

6 medium plum or heirloom tomatoes, sliced
1/2 cup sliced red onion
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1/2 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 fresh basil leaves, snipped

Steps:

  • In a large bowl, gently combine tomatoes and onion. In a small bowl, whisk the vinegar, oil, sugar, salt, garlic powder and pepper. Pour over tomato mixture; toss gently to coat. Sprinkle with basil. Serve at room temperature with a slotted spoon.

Nutrition Facts : Calories 114 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

PLUM SALAD



Plum Salad image

Make and share this Plum Salad recipe from Food.com.

Provided by alisha.mills

Categories     Plums

Time 5m

Yield 1 salad, 1 serving(s)

Number Of Ingredients 3

3 plums, seeded and chunked
1/4 cup low-fat yogurt
1/8 teaspoon ground cloves

Steps:

  • gently mix.

Nutrition Facts : Calories 130.6, Fat 1.6, SaturatedFat 0.7, Cholesterol 3.7, Sodium 43.5, Carbohydrate 27.1, Fiber 2.9, Sugar 24, Protein 4.6

SALMON AND PLUM TOMATO SALAD



Salmon and Plum Tomato Salad image

A quick and easy salad that tastes great, too! (From Benni's kitchen of improvised lunches that turned out good.)

Provided by Benni

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

1/2 bag pre-mixed italian salad greens
1/2 can salmon
1 plum tomato
garlic & parmesan Cheez-It crackers, to taste (optional)
2 tablespoons of your favorite salad dressing

Steps:

  • Put the salad mix on a large plate.
  • Break up the salmon and put it on top of the salad mix.
  • Slice the tomato and place on top of the salad.
  • (Optional) Top with garlic& parmesan Cheez-its.
  • Top with your favorite salad dressing and enjoy!

Nutrition Facts : Calories 198.4, Fat 7.2, SaturatedFat 1.6, Cholesterol 79.7, Sodium 317.1, Carbohydrate 7.2, Fiber 0.7, Sugar 4.5, Protein 25.4

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