Seared Salmon Salad With Roasted Shallot And Chile Dressing Recipes

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.

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.

ROASTED SHALLOT VINAIGRETTE

Steps:

• Preheat oven to 400^F.
• In a medium glass baking dish combine the shallots, garlic and 1/2 cup olive oil.
• Stir to coat evenly.
• Cover and bake until tender and golden, about 40 minutes, stirring now and then.
• Drain shallots and garlic and place in a blender or food processor.
• Reserve oil.
• Puree shallots and garlic and transfer to a heavy medium skillet.
• Add remaining 1/4 cup olive oil, stirring to combine.
• Over medium heat, continue stirring until brown, about 3 minutes.
• Return to processor and add remaining ingredients, including the reserved oil.
• Process until well blended.
• Season to taste.
• Can be made ahead and refrigerated.
• Bring to room temperature before using.

BEST SHALLOT DRESSING RECIPE

Steps:

• Start by dicing the shallot into small pieces.
• Add all the ingredients into a glass mason jar or small bowl, and whisk everything together.
• Allow to sit for at least 5 minutes, then use it as you'd like!
• Store in a fridge for 2 - 3 weeks.

ROASTED SALMON SALAD

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.

BAKED SALMON WITH LEMON SHALLOT BUTTER SAUCE

Steps:

• Pre-heat oven to 375F.
• Place salmon on foil-lined baking sheet (makes for easy clean-up!).
• Coat salmon in olive oil. Add a few dashes of lemon pepper and salt, evenly distributing over fish. Place fish in oven.
• Chop/mince garlic and chop shallot finely and place in small pan.
• Add lemon juice, lemon zest, and butter to the pan. Cook over medium heat for a few minutes, to soften shallots. Reduce heat and keep warm until fish is done.
• When fish is cooked, transfer to plates and pour the shallot butter over it.

ROASTED SHALLOT VINAIGRETTE

Steps:

• Preheat oven to 400 degrees. Place garlic and shallot on a piece of parchment paper-lined foil, drizzle with oil, and season with salt and pepper. Wrap package to enclose, and roast until garlic and shallot are very soft, about 45 minutes. Set aside to cool. Remove garlic from each clove, and peel shallot.
• In the bowl of a food processor, combine roasted garlic and shallot, balsamic vinegar, mustard, and lemon juice. With machine running, drizzle in oil; process until incorporated. Season with salt and pepper.

SEARED SALMON SALAD WITH ROASTED SHALLOT AND CHILE DRESSING

Steps:

• Preheat the oven to 500°F. Toss the shallots with one tablespoon of oil, and place in a very small baking dish. Transfer dish to the oven, and cook until shallots are very soft, about 20 minutes. Turn the shallots every five minutes or so with a pair of tongs. While the shallots are roasting, pour two tablespoons of the oil into a small saucepan, and turn heat to medium-high. When oil is hot, add the garlic. Cook, stirring often, until garlic turns golden. Remove with a slotted spoon and drain on some paper towels. Add the chiles to the oil, and cook until they firm up, just a few seconds. Drain them on paper towels, too. When cool, pound the chiles to a powder in a mortar and pestle. Add the salt and sugar, and continue pounding until it is a fine powder. Transfer mixture to a bowl and mix in the lime juice. Stir well. Roughly chop two of the roasted shallots. Add them to the mortar and pound until they are a paste. Mix them in with the sauce. Pour the remaining two tablespoons of oil into a large skillet and turn the heat to medium-high. When oil is shimmering, add the salmon fillet and cook until medium-rare, about 1 1/2 minutes each side. Set salmon aside on a cutting board. Remove the skin. If you want to crisp up the skin for a garnish, just add the skin back to the pan over medium-high heat, and cook until crisp, 30 seconds to a minute on each side. Cut the salmon into 6 pieces. Quarter the two remaining roasted shallots. Add both to a large bowl along with the scallion, cucumber, fresh red chili, cucumber, cilantro, and mint. Spoon over a little less than half of the dressing. Toss well. Taste, and add more dressing if needed. Divide the salad between two plates, and sprinkle each with the fried garlic. Drizzle with more dressing if desired.