Warm Salmon Salad Recipes

WARM FRESH SALMON SALAD

Steps:

• Trim the hard bottoms from the endives and remove the leaves. Arrange eight leaves on each of six plates with the bottoms at the center and the tops forming a fan pattern. Leave room between each leaf.
• Distribute the red-leaf lettuce over each of the plates between the endive leaves. Place a clump of arugula at the center of the fan pattern.
• Cut each salmon fillet into thirds lengthwise. Then cut each strip on the bias into two-inch-long pieces.
• Heat the oil in a nonstick frying pan. Put the salmon in the pan and sprinkle with pepper. Cook briefly. Add the scallions, shallots and ginger. Saute the salmon for one minute on each side. Add the vinegar and soy sauce and then the white wine. Blend well. Remove from the heat.
• Place the salmon strips over the salad. Evenly distribute the sauce over the salmon and greens. Garnish each plate with a tablespoon of chopped dill and a teaspoon of caviar, if desired.

WARM SALMON SALAD

Steps:

• Boil the potatoes for 15 mins until tender. Add the peas to the pan for the final 2 mins cooking, then drain together. Slice the potatoes thickly, then leave to cool.
• Meanwhile, fry the bacon in a non-stick pan for 5 mins until golden. Lift out, season the salmon, then fry for 3 mins on each side until golden and just cooked in the middle. You won't need extra oil to cook the fish.
• Whisk the dressing ingredients together with seasoning and 1 tbsp water. Toss the veg together with the dressing and put onto plates, then break the salmon into big pieces and nestle into the salad with the bacon.

WARM SALMON AND POTATO SALAD WITH CREAMY DILL DRESSING

Steps:

• Preheat the oven to 400 degrees F. Place the salmon on a parchment-lined baking sheet and sprinkle with salt and pepper. Bake until the salmon is cooked through, about 15 minutes. Use a fork to flake the salmon and set it aside.
• At the same time, steam the potatoes in a steamer basket over 2 inches of boiling water until they become fork tender, 13 to 15 minutes. Remove the potatoes and set aside. To the same steamer basket, add the green beans and steam until tender crisp, about 5 minutes. (Check to ensure there is enough water in the bottom pot at all times.)
• In the meantime, whisk the yogurt, Dijon mustard, dill, lemon zest and juice, garlic and some salt and pepper in a small bowl until well combined. Set it aside.
• In a large serving dish, arrange the cooked potatoes and green beans on a bed of arugula. Top with the flaked salmon and capers and then pour on the dressing.
• Serve immediately or store in the refrigerator for 2 to 3 days. (If you're planning on enjoying this the next day, do not add the arugula until just before eating.)