The Kitchen Tourists Are Jerks For This Salmon Salad Recipes

SALMON SALAD

Steps:

• Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature.

SALMON WITH POTATOES AND HERB SALAD

Steps:

• Make the potatoes: Preheat the oven to 350 degrees F. Toss the potatoes with 1 tablespoon olive oil and a generous pinch of salt. Arrange on a baking sheet; bake 35 to 40 minutes, or until tender when pierced with the tip of a knife. Remove and let cool.
• Increase the oven temperature to 375 degrees F. In a cast-iron skillet, heat the remaining 3 tablespoons olive oil over medium heat until hot. On a flat surface, smash and break the potatoes with the back of a wooden spoon. Season with salt. Add to the skillet and cook until browned (do not stir them!), 4 to 5 minutes. Flip the potatoes and cook 3 to 5 additional minutes. Season with salt and sprinkle with the red wine vinegar.
• Meanwhile, make the salmon: Line a rimmed baking sheet with foil; drizzle with 1 tablespoon olive oil. Arrange the salmon skin-side down on the baking sheet. Dot with the butter and drizzle with the remaining 1 tablespoon olive oil. Season thoroughly with salt. Use a fine-mesh strainer to sprinkle the cayenne over the fish. Bake, undisturbed, 6 to 8 minutes. (For well-done, bake an additional 5 minutes.) Remove from the oven.
• Make the salad: Toss the parsley, tarragon, arugula and radishes. Serve the salmon and potatoes with the herb salad. Squeeze the lemon juice over the fish.

THE KITCHEN TOURISTS ARE JERKS FOR THIS SALMON SALAD!

Steps:

• FOR JERK SALMON:.
• Combine all wet jerk seasoning ingredients (garlic through peanut oil) in the bowl of a food processor. Process until mixture turns into a paste.
• Rub jerk paste onto all sides of the salmon fillets. Allow rubbed salmon to stand in refrigerator for 1 hour (at least 30 minutes if you are short on time). Wash the food processor bowl and set aside to use for the vinaigrette.
• Once the salmon is ready to cook, plug in your Foreman grill and set it to 300 degrees F. When the grill is heated to temperature, lightly spray the grill plates with nonstick cooking spray. Place the salmon fillets on the grill, close the lid, and set timer for 8 minutes. Once salmon is cooked, remove from the grill.
• FOR TROPICAL VINAIGRETTE:.
• While salmon is marinating, combine first seven ingredients for the Tropical Vinaigrette (mango through honey mustard) in bowl of the food processor. While processor is running, drizzle in olive oil until fully incorporated. Stop processor and add salt and pepper to taste.
• FOR ISLAND SALAD:.
• Toss all salad ingredients except for cashews together.
• FINAL ASSEMBLY:.
• Divide tossed salad into 4 bowls. Sprinkle cashews over each bowl. Pour desired amount of vinaigrette over each salad, then top with a piece of cooked salmon. If desired, drizzle more dressing over the salmon, or cut salmon into chunks and toss it into the salad. Serve immediately.

THAI SALMON SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Prepare the dressing by combining the fish sauce, lime juice, brown sugar and chopped chiles in a small bowl; set aside.
• Place the salmon filet on a baking tray, and rub olive oil over.
• Bake for 20 minutes in the preheated oven, or until easily flaked.
• Let cool for at least 15 minutes.
• Place salmon filet into a big bowl; use fork to break salmon meat into big chunks.
• Add onion, tomato and basil; pour dressing over, and toss lightly until well mixed.
• Place mixture on lettuce leaves, and serve immediately.