Smoked Salmon Fennel Salad With Caper Dressing Recipes

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CREAMY SMOKED SALMON AND FENNEL DIP



Creamy Smoked Salmon and Fennel Dip image

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 1h10m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 6

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup KRAFT Real Mayo
1 cup finely chopped fennel
1/2 cup chopped smoked salmon
2 Tbsp. chopped capers
2 tsp. lemon zest

Steps:

  • Mix cream cheese and mayo in medium bowl until blended.
  • Add remaining ingredients; mix well.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 90, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

SPINACH SALAD WITH SMOKED SALMON, EVERYTHING BAGEL CROUTONS AND LEMON-CAPER VINAIGRETTE



Spinach Salad with Smoked Salmon, Everything Bagel Croutons and Lemon-Caper Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 20

3 day-old plain bagels, halved horizontally and cut into pieces
2 to 3 tablespoons olive or canola oil
1 teaspoon poppy seeds
1 teaspoon sesame seeds
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Kosher salt
1 teaspoon finely grated lemon zest
3 tablespoons lemon juice
3 tablespoons finely chopped fresh dill
2 tablespoons capers in brine, drained
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
4 ounces smoked salmon or lox, sliced paper thin and torn into pieces
2 tablespoons cream cheese, softened but cool, torn into rough chunks
4 ounces baby spinach
1 small bulb fennel, sliced paper thin
1/2 English cucumber, sliced paper thin
1/2 small red onion, thinly sliced

Steps:

  • For the croutons: Preheat the oven to 350 degrees F. Put the bagel pieces in a large bowl, drizzle with the olive oil, and toss to coat. Add the poppy seeds, sesame seeds and some salt; toss again. Spread the bagel pieces out in a single layer on a baking sheet and bake until light golden brown and crispy, 8 to 10 minutes.
  • For the vinaigrette: Put the lemon zest and juice, dill, capers, mustard, and some salt and pepper in a medium bowl; whisk to combine. Slowly whisk in the olive oil to make a thick creamy dressing. Taste, and season with salt and pepper.
  • For the salad: Put the croutons, smoked salmon and cream cheese in a large bowl, and then mound the spinach, fennel, cucumber and red onion on top. Spoon some of the vinaigrette around the side of the bowl and toss gently to coat the salad with dressing. Spoon the remaining vinaigrette nicely on individual serving plates and gently mound some salad on top. Serve immediately.

FENNEL AND SMOKED SALMON SALAD



Fennel and Smoked Salmon Salad image

This smoked salmon salad gives you a healthy dose of beneficial omega-3 fatty acids.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 10m

Number Of Ingredients 5

1 fennel bulb (about 8 ounces), thinly sliced, plus 1/4 cup fennel fronds
1/2 teaspoon finely grated lemon zest, plus 4 teaspoons lemon juice
Coarse salt and ground pepper
4 ounces thinly sliced smoked salmon
1 tablespoon extra-virgin olive oil

Steps:

  • In a medium bowl, toss fennel and fronds with lemon zest and juice; season with salt and pepper. Lay salmon on a serving plate, top with fennel mixture, and drizzle with oil.

Nutrition Facts : Calories 175 g, Fat 12 g, Fiber 2 g, Protein 12 g

HOT-SMOKED SALMON WITH SALTED YOGURT AND FENNEL



Hot-Smoked Salmon with Salted Yogurt and Fennel image

Hot-smoked salmon is sold wherever you purchase gravlax and other cured fish; in the supermarket it's probably stocked alongside packages of smoked trout.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Seafood     Fish     Salmon     Yogurt     Capers     Fennel     No-Cook     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 9

1 cup plain whole-milk Greek yogurt
2 Tbsp. fresh lemon juice, divided
Kosher salt
3 Tbsp. whole grain mustard
2 Tbsp. coarsely chopped capers
3 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
1 large fennel bulb
2 lb. hot-smoked salmon
Freshly ground black pepper

Steps:

  • Mix yogurt and 1 Tbsp. lemon juice in a small bowl; season with salt.
  • Mix mustard, capers, and 2 Tbsp. oil in another small bowl. Set dressing aside.
  • Cut fennel stems away from bulb, then cut fronds away from stems; you'll use each part, but they're prepped separately. Thinly slice stems crosswise and place in a medium bowl. Coarsely tear fennel fronds until you have about 1 cup and add to bowl. Remove tough outer layers from fennel bulb; discard. Slice bulb in half, then thinly slice crosswise; add to bowl. Add 1 Tbsp. oil and remaining 1 Tbsp. lemon juice, season with salt, and toss to coat.
  • Divide seasoned yogurt among plates and use a spoon to spread it out. Using your hands, break salmon into big flakes and arrange over yogurt. Spoon mustard dressing over salmon and scatter fennel salad on top. Drizzle with more oil and season with lots of pepper.

FENNEL, SMOKED SALMON AND ORANGE SALAD



Fennel, Smoked Salmon and Orange Salad image

A lovely, light, summery salad. The citrus, the lightly licorice-flavoured fennel, and the smoked salmon are an amazing combination! My daughter practically inhales this!

Provided by J. Ko

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup extra virgin olive oil
2 tablespoons orange juice, freshly squeezed if possible (prepared orange juice is fine, though)
1/2 teaspoon sea salt
1/4 teaspoon black pepper, freshly ground
1 fennel bulb, cut in half and sliced paper-thin (stems, feathery leaves and any discoloured outer parts discarded)
4 oranges, peeled, cut crosswise into slices
4 ounces smoked salmon, cut into slivers
4 green onions, cut into slivers
1/2 cup parmesan cheese, shaved

Steps:

  • In a small bowl, whisk together the olive oil, orange juice, sea salt and black pepper. Set aside.
  • Place fennel in a bowl and toss with about half of the dressing mixture until evenly coated. Set aside.
  • Arrange orange slices attractively on four salad plates. Mound the fennel mixture on top, divide and top with the smoked salmon, sprinkle with green onions and parmesan, then drizzle sparingly with the remaining dressing.

Nutrition Facts : Calories 336.2, Fat 23.2, SaturatedFat 5, Cholesterol 17.9, Sodium 750.7, Carbohydrate 22.1, Fiber 5.4, Sugar 13.3, Protein 12.6

CHARRED SALMON WITH FENNEL & OLIVE SALAD



Charred salmon with fennel & olive salad image

The flavours of the fish work well with the crunch of the aniseedy fennel salad

Provided by John Torode

Categories     Dinner, Lunch, Main course

Time 40m

Number Of Ingredients 9

2 large fennel bulbs
6 ripe tomatoes
zest and juice 1 lemon
3 tbsp extra-virgin olive oil , plus extra to serve
100g black olives , pitted
1 tbsp capers , drained
600g piece salmon fillet, skin on and scaled (ask your fishmonger to do this)
1 tbsp vegetable oil
2 x 20g packs flat-leaf parsley , leaves roughly chopped

Steps:

  • If you are lucky enough to get a fennel bulb with fronds, pick them off and keep them. Trim the fennel; then, using a mandolin or a very sharp knife, slice it as thinly as possible. Bring a large pan of salted water to the boil, and have a bowl of iced water ready. Tip the fennel into the pan, leave for 30 secs, then lift into the iced water with a slotted spoon.
  • Roughly chop the tomatoes. Put a sieve over a large bowl and squeeze the seeds and juice from the tomatoes with your hands. Get rid of the seeds but keep the juices ready to make the dressing. Add the lemon zest and juice, olive oil and a good pinch of salt to the tomato juices and stir well. Drain the fennel well and add to the bowl along with the olives, capers and the tomato flesh. Mix well, then set aside.
  • Heat oven to 180C/160C fan/gas 4. Cut the salmon into 4 fillets, rub well with the vegetable oil and season with salt and pepper. Heat a griddle or frying pan with an ovenproof handle, then cook the salmon, skin-side down, over a medium heat for 7 mins. There may be some smoke, but what is important is that the salmon is well charred so it has a bitter, crisp bottom and the flesh is sweet, soft and almost translucent inside. Now pop the salmon into the oven, still skin-side down in the pan, then roast for 3 mins until just cooked through.
  • Roughly chop the parsley and mix through the salad. Serve the salad on plates, then carefully lift the salmon from the pan and sit it on top, skin-side up. Drizzle with a little more extra virgin olive oil and tuck in.

Nutrition Facts : Calories 446 calories, Fat 32 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 0.8 milligram of sodium

SMOKED SALMON & FENNEL SALAD WITH CAPER DRESSING



SMOKED SALMON & FENNEL SALAD WITH CAPER DRESSING image

Categories     Fish     No-Cook     Low Carb

Yield Makes 2 main course serves, or 4 starter size

Number Of Ingredients 14

8 slices smoked salmon - cut into thin ribbons
1 head of fennel - trimmed and finely sliced
2 cups washed rocket leaves
2 cups washed cos lettuce leaves torn into bite sized pieces
1 red onion finely sliced
1 teaspoon preserved lemon finey diced
2 teaspoons baby capers (rinsed)
1 Yellow bell pepper, seeds removed - cut into fine strips about 2" long
1 telegraph cucumber, cut into fine strips about 2" long
Dressing
Half cup good quality olive oil
2 teaspoons tarragon vinegar
2 teaspoons chopped chives
salt and freshly ground black pepper to taste.

Steps:

  • Combine fennel, rocket and cos lettuce in a large serving bowl. Toss in yellow peppers, cucumber, red onion and combine. Scatter baby capers and preserved lemon over the salad and arrange smoked salmon ribbons on top. Mix dressing ingredients together and drizzle over salad.

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