ROASTED SALMON NICOISE PLATTER
Steps:
- Preheat the oven to 500 degrees F.
- For the marinade, whisk together the lemon juice, lemon zest, olive oil, mustard, garlic, 1 1/2 tablespoons salt and 1/2 tablespoon pepper in a small bowl and set aside.
- Place the salmon on a sheet pan that has been covered in aluminum foil, and drizzle the marinade over the salmon. Allow the salmon to sit for 15 minutes.
- Meanwhile, place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. When the potatoes are cool enough to handle, slice them in thick slices and set aside.
- Place the salmon in the oven and cook for 12 to 15 minutes, or until it is almost cooked through. Remove to a plate and allow it to rest for 15 minutes. Remove the skin and break into large pieces.
- Blanch the haricots verts in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water. Drain again and set aside.
- For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
- Arrange the salmon, potatoes, haricots verts, tomatoes, eggs, watercress, olives and anchovies, if used, on a large flat platter. Drizzle some vinaigrette over the fish and vegetables and serve the rest in a pitcher on the side.
SALMON SALAD PLATE
Number Of Ingredients 16
Steps:
- Combine the two kinds of lettuce and divide among four individual serving plates. Skin and bone salmon break into large chunks and place a portion on each plate. Garnish with celery, tomatoes and eggs. Blend green onions, pickle and parsley together sprinkle over each plate. Top salad with the following dressing:
Nutrition Facts : Nutritional Facts Serves
SALMON SALAD NIçOISE
There are a lot of steps in this salad, but it is worth every one, in my book! This is not a side, it's a main dish for 2. Salmon is subbed for traditional tuna here. Green beans, potatoes, and some normal salad items are all combined with the salmon to make a beautiful, satisfying plate. Bonus, there is no added sugar in the light and lovely vinaigrette.
Provided by Bibi
Categories Salmon Salad
Time 1h
Yield 2
Number Of Ingredients 16
Steps:
- Combine sherry vinegar, minced garlic, Dijon mustard, and lemon juice in a small bowl; stir briskly until vinaigrette is well combined.
- Add olive oil, 1 tablespoon at a time, whisking briskly after each addition. Season with salt and pepper and whisk until well combined; set aside.
- Bring a pan of lightly salted water to a boil over medium-high heat. Add potatoes to boiling water and cook for 10 minutes, making sure the water level is above the potatoes. Add green beans and boil until beans are bright-green and tender crisp, 5 to 8 minutes.
- Sieve out green beans and place in an ice bath to stop the cooking process. Drain and place in a large bowl.
- Test potatoes for doneness by slightly piercing a potato with a sharp knife. If done, the knife should slip in with only a slight resistance. Drain potatoes, cool slightly, slice in half, and add to the bowl. Add bell pepper and drizzle vinaigrette over salad. Toss until well combined.
- Line a serving plate with lettuce leaves and arrange potatoes, green beans, and pepper strips on top. Evenly place olive halves around the salad.
- Lightly toss the sliced cherry tomatoes with olive oil and salt, and place around the plate.
- Place salmon flakes on top of salad. Slice egg in half, and place one half of the egg on each side of the plate. Serve.
Nutrition Facts : Calories 423.4 calories, Carbohydrate 13.7 g, Cholesterol 33.1 mg, Fat 33.9 g, Fiber 4 g, Protein 16.8 g, SaturatedFat 5 g, Sodium 323.6 mg
More about "salmon salad plate recipes"
SPRING SALMON SALAD PLATTER • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
5/5 (12)Total Time 50 minsCategory Main CourseCalories 266 per serving
- Arrange your fish on the foil and brush with olive oil. Season lightly with sea salt. Bake for 30 minutes, then turn off the heat and let the fish sit in the oven for another 10 minutes, without opening the door. Remove the salmon and let cool, then chill until ready to serve.
- Make the dressing: add the yogurt, mayo, lemon, and both dills to a small food processor and process until smooth. Taste and season with salt and pepper. Add more lemon if necessary.
- When the fish is chilled, arrange your platter. Spread a layer of greens across the whole plate. Lay the salmon in the center. If the salmon is too large, trim a bit off the tail end with a sharp knife.
SALMON SALAD {WITH FRESH SALMON} – WELLPLATED.COM
From wellplated.com
5/5 (3)Total Time 30 minsCategory Main CourseCalories 430 per serving
- Preheat the oven to 400 degrees F. Line a baking dish large enough to hold the salmon with a sheet of parchment paper.
- Place the salmon in the pan and with paper towels, pat dry. Drizzle with the olive oil and sprinkle with 1/2 teaspoon cumin, 1/2 teaspoon salt, pepper, and 1/4 teaspoon oregano. Rub to evenly coat the salmon. Bake for 14 to 18 minutes, until the salmon reaches an internal temperature of 145 degrees F on an instant read thermometer (I typically remove the salmon a few degrees early and let the carryover cooking finish the rest). The salmon should no longer be raw-looking in the center and flake easily with a fork. Let cool to room temperature.
- While the salmon roasts, place the red onion in a bowl and cover with cold water. Set aside to soak (this removes some of the onion’s harsh bite without losing its flavor).
- Prepare the dressing: In a small mixing bowl, stir together the yogurt, lemon zest, lemon juice, and remaining 1/4 teaspoon cumin, 1/4 teaspoon salt, and 1/4 teaspoon oregano.
SALMON SALAD RECIPE - BLUE PLATE MAYONNAISE
From blueplatemayo.com
Estimated Reading Time 40 secs
- WHISK together mayonnaise, lemon juice, mustard, paprika, salt, garlic powder, hot sauce and pepper in a small bowl.
- TOSS salmon, bell pepper and cucumber in a medium bowl. Fold in the dressing. Taste and adjust seasoning if needed.
SALMON SALAD RECIPES
From allrecipes.com
BEST CHIPOTLE CAESAR SALAD WITH GRILLED SALMON RECIPE
From foodhousehome.com
GRILLED SALMON TERIYAKI WITH CUCUMBER SALAD RECIPE
From foodhousehome.com
SALMON SALAD - IMMACULATE BITES
From africanbites.com
SALMON AND AVOCADO CAESAR SALAD RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
SALMON PATTIES (2) FOR SALAD OR SANDWICH RECIPE
From foodhousehome.com
13 HEALTHY SALMON SALAD RECIPES EVERYONE WILL LOVE
From insanelygoodrecipes.com
SALAD PLATTER: SALMON NIçOISE (GRILLED OR SLOW-ROASTED)
From umamigirl.com
SALMON SALAD RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
SALMON SALAD PLATE - DVO
From dvo.com
SALMON AND EGG SALAD PLATE RECIPE | EAT SMARTER USA
From eatsmarter.com
THE 20 BEST CANNED SALMON RECIPES - GYPSYPLATE
From gypsyplate.com
SMOKED SALMON SALAD | EASY ITALIAN SALMON SALADVINCENZO'S PLATE
From vincenzosplate.com
15 SIMPLE SALMON SALAD RECIPE - SELECTED RECIPES
From selectedrecipe.com
GRILLED ZUCCHINI AND SMOKED SALMON SALAD - HALF YOUR PLATE
From halfyourplate.ca
SALMON SALAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
GRILLED ZUCCHINI AND SMOKED SALMON SALAD - HALF YOUR PLATE
From halfyourplate.ca
SALMON SALAD PLATTER RECIPE | RECIPELAND
From recipeland.com
GRILLED SALMON CITRUS SALAD
From msn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love