Seared Salmon Salad Recipes

ASIAN PAN SEARED SALMON SALAD WITH HONEY SESAME DRESSING

Steps:

• Preheat a medium heavy skillet over medium heat for 3 minutes.
• Coat salmon with olive oil and salt and pepper. Place in skillet, and increase heat to high. Cook for 3 minutes. Turn salmon over, and cook for about 5 minutes, or until browned. Salmon is done when it flakes easily with a fork. Set aside.
• In a large bowl combine fresh romaine, chopped red cabbage, shredded carrots, mandarine oranges, edamame. Toss until combined. Slice the salmon and toss. Top with sliced almonds,
• To make the honey sesame dressing combine soy sauce, vinegar, honey, garlic, ginger, olive oil, sesame oil and sesame seeds in a small bowl and whisk. Add desired amount of dressing to salad.

PAN SEARED SALMON I

Steps:

• Preheat a large heavy skillet over medium heat for 3 minutes.
• Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
• Transfer salmon to individual plates, and garnish with lemon slices.

SEARED SALMON WITH CITRUS AND ARUGULA SALAD

Steps:

• Make the glaze for the salmon: In a small bowl, whisk 2 tablespoons olive oil with the orange juice, mustard, half the chopped garlic and 1/4 teaspoon salt. Set aside.
• Make the salad dressing: In another small bowl, whisk together 2 tablespoons olive oil with the lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in the shallots and the remaining garlic, then set aside.
• Using a small serrated knife, peel the grapefruit and oranges and trim to remove any remaining pith. Slice all the peeled fruit crosswise into thin circles (no larger than 1/2-inch thick); remove the seeds and set aside.
• Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high until it's extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately), about 3 minutes. Meanwhile, pat the salmon fillets dry using paper towels, brush both sides with olive oil, and season all over with salt and pepper.
• When the pan is ready, cook the salmon fillets skin-side down over medium-high without moving until the salmon skin releases easily from the pan, 3 to 4 minutes. Using a pair of tongs or a spatula, wiggle the fillets to loosen the skin from the bottom of the pan, then carefully flip. Lower the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
• Transfer to a rimmed plate or serving dish, and brush the glaze all over the salmon, making sure to coat the fillets.
• Combine the arugula and fennel in a large bowl. Pour the dressing over the salad and toss well. Add the avocado, citrus rounds and pistachios, and toss gently. Transfer to a shallow serving bowl or platter and serve alongside the salmon.

CRISPY PAN SEARED SALMON SALAD

Steps:

• Season salmon filet with salt and pepper.
• In a pan over medium heat, melt ghee. Place salmon filet into warm pan, skin side up.
• Allow to sear for about 2 minutes, then flip and continue to cook for another 2 minutes or so. (May need to cook 1-2 minutes longer for thicker salmon filets, or if you prefer your salmon more well-done.)
• To prepare salad, add arugula to a large bowl with sliced red onion and roasted butternut squash*.
• Drizzle salad with olive oil and balsamic vinegar, tossing to coat.
• Serve salad on a plate with salmon, lemon wedges, sliced avocado, a fried egg, or any other toppings you like.

PAN-SEARED SALMON SALAD WITH LEMON DIJON VINAIGRETTE

Steps:

• Squeeze the lemon juice into a measuring cup. Add the dijon, parsley, salt, and pepper. Slowly drizzle in the olive oil, whisking constantly. Set aside. This makes not quite 3/4 cup of vinaigrette.
• In a large non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat.
• Season the salmon with salt and pepper. Add the salmon skin-side down to the pan and cook 3-4 minutes. Turn the fillets over and cook another 3-4 minutes until they are no longer translucent but still moist in the center.
• Place about 1 1/2 cups of spring salad mix and a few grape tomatoes on a plate, top it with a piece of salmon. Drizzle with the desired amount of dressing and serve.

SEARED SALMON AVOCADO SALAD RECIPE

Steps:

• Season the salmon on both sides with sea salt and fresh ground pepper.
• Add bacon into a large non-stick pan* and place it over medium heat. Cook until crispy, about 3-4 minutes on each side, then set aside on a paper towel to absorb the excess fat.
• In the same preheated skillet, add the salmon fillets, top-side down, and cook until golden and flaky, about 4-5 minutes on each side (cooking time may vary depending on the thickness of your fillets).
• Set aside on a large shallow plate or bowl and flake it using 2 forks.
• To the same plate/bowl, add the remaining ingredients: hard boiled eggs, avocado, bacon, cucumber, olives, chives and dill.
• In a mixing jug, whisk all dressing ingredients until well combined.
• Just before serving, drizzle the dressing over the salad and gently toss to combine. If you're meal prepping with this salad, then place it in airtight containers*, separately from the dressing. Refrigerate for up to 3 days.

SESAME SEARED SALMON SALAD

Steps:

• For the salmon: Combine the soy sauce, sesame oil, rice wine vinegar, and fresh orange juice in a shallow dish. Add the salmon and marinate for 24 hours in the refrigerator.
• Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray.
• Mix the sesame seeds together. Dredge 1 side of the salmon in the sesame seeds and pan sear the seeded side only. In a saute pan over high heat, add a touch of sesame oil and sear the fillet in the middle of the pan until you smell the sesame seeds cooking, about15 seconds. Flip to the other side and cook for 10 seconds. Transfer to the prepared baking sheet and cook until desired doneness, 6 to 10 minutes.
• For the vinaigrette: In a food processor, blend the miso paste with the sesame oil and rice wine vinegar. Slowly add the olive oil, soy sauce, and salt and pepper, to taste.
• For the vegetables: In a skillet over medium-high, saute the zucchini, yellow squash, and carrot in the olive oil, sesame oil, and soy sauce for about 45 seconds.
• For the salad: In a large bowl, toss the greens with 2 ounces of the miso-soy vinaigrette and arrange on a plate. Place the stir-fried vegetables on top. Sprinkle with the cashews and tomato slices. Arrange the salmon on top and drizzle with a little sweet soy sauce.

SEARED SUMMER SALMON SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook campanelle in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.
• Heat olive oil in a large skillet over medium heat until sizzling. Add garlic; cook and stir until fragrant, 30 seconds to 1 minute. Add salmon; cook until browned and flaking apart, about 5 minutes per side.
• Transfer salmon fillets to a bowl with pan drippings. Pour frozen peas on top; let thaw as salmon cools, about 10 minutes. Add campanelle pasta, sugar snap peas, green onions, mustard, lemon juice, and dill; toss gently. Season with salt and pepper.

SEARED SALMON SALAD

Steps:

• Thaw fish if frozen.
• Rinse fish; pat dry.
• Sprinkle fish lightly with salt, pepper and 1/2 teaspoon of the ground cumin.
• In a medium nonstick skillet heat olive or cooking oil over medium high heat; add fish.
• Cook fish on one side for 4 to 5 minutes or until golden.
• Turn carefully.
• Cook for 4 to 5 minutes more or until fish flakes easily with a fork.
• Meanwhile, divide greens, jicama and olives among 2 salad plates.
• Set aside.
• To serve place 1 fish fillet atop greens on each plate.
• Combine salad dressing and remaining cumin; drizzle atop salmon.

CRISPY PAN SEARED SALMON

Steps:

• Pat salmon dry on both sides and sprinkle with kosher salt and black pepper.
• Make seasoning mix & season salmon. In small bowl, mix together the dry oregano, garlic powder and paprika. Season the flesh side of the fish with this spice mixture.
• Sear the Salmon. In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Reduce the heat to medium-low and add one salmon fillet, skin-side down, and press the top with the back of a fish spatula for about 10 seconds (this prevents the skin from curling up.) Add the remaining salmon fillets, one at a time, pressing each with the spatula for 10 seconds. Cook for about 4 minutes. If skin resists lifting (or if it's sticking to the pan), allow the fish to cook for a little bit longer until you are able to lift up easily (no more than 6 minutes in total). Using the spatula and a fork to assist in flipping, flip the fish to the flesh side to cook for about 15 seconds or so. ( Salmon is ready when it registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes total.)
• Remove salmon from heat and immediately add lemon juice and lemon zest.
• Make arugula salad. In a bowl, add the baby arugula. Season with salt and add juice of ½ lemon and extra virgin olive oil. Toss to combine.
• Serve salmon with arugula salad (or any of the sides or salads suggested in the post). Enjoy!

PAN-SEARED SALMON WITH PEAR AND WALNUT SPINACH SALAD

Steps:

• Preheat oven to 425°F.
• Finely chop or grind 2 tablespoons walnuts. Combine finely chopped walnuts, 2 tablespoons olive oil, 2 tablespoons cheese, and next 5 ingredients (through 1 teaspoon water) in a small bowl. Add garlic and 1/4 teaspoon salt, stirring with a whisk.
• Sprinkle salmon with remaining 1/4 teaspoon salt and pepper. Heat a large cast-iron skillet over high. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add salmon, skin side down; cook 3 minutes or until skin begins to brown, gently pressing fillets. Place pan in oven (salmon should still be skin side down). Bake for 4 to 5 minutes or until desired degree of doneness.
• Combine kale, spinach, and pear in a large bowl. Add 4 tablespoons dressing; toss to coat. Divide kale mixture evenly among 4 plates, and sprinkle evenly with remaining 2 tablespoons cheese and remaining 2 tablespoons walnuts. Top each salad with 1 fillet. Drizzle fillets evenly with remaining dressing.

PAN-SEARED SALMON WITH KALE AND APPLE SALAD

Steps:

• Bring the salmon to room temperature 10 minutes before cooking.
• Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
• While the kale stands, cut the dates into thin slivers and the apple into matchsticks. Add the dates, apples, cheese and almonds to the kale. Season with pepper, toss well and set aside.
• Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.
• Divide the salmon, salad and rolls evenly among four plates.