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Fast & Easy Dinner: Warm Salmon Salad With Crispy Potatoes

partysugar — Tue, 17 Feb 2009 06:45:59 -0800

While everyone has purchased a rotisserie chicken or cooked chicken breasts from a market's deli, few people have applied the same technique to salmon fillets. However, most supermarkets carry a section with premade foods where cooked salmon is a staple.

Use the salmon to make this healthy meal in minutes. The flaked salmon is combined with a warm shallot buttermilk sauce before being placed on a bed of crisp arugula and crunchy potatoes. Sound enticing? Wait till you see the recipe: read more.

Warm Salmon Salad With Crispy Potatoes
From Eating Well

Ingredients

2 tablespoons extra-virgin olive oil, divided
2 small yellow-fleshed potatoes, such as Yukon Gold, scrubbed and cut into 1/8-inch slices
1/2 teaspoon salt, divided
1 medium shallot, thinly sliced
2 teaspoons rice vinegar
1/4 cup buttermilk
2 7-ounce cans boneless, skinless salmon, drained or 2 7-ounce cooked salmon fillets
4 cups arugula

Directions

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, turning once, until brown and crispy, 5 to 6 minutes per side. Transfer to a plate and season with 1/4 teaspoon salt; cover with foil to keep warm.
Combine the remaining 1 tablespoon oil, 1/4 teaspoon salt, shallot and vinegar in a small saucepan. Bring to a boil over medium heat. Remove from the heat and whisk in buttermilk.
Place salmon in a medium bowl and toss with the warm dressing.
Divide arugula among 4 plates and top with the potatoes and salmon.

Serves 4.

NUTRITION INFORMATION: Per serving: 260 calories; 11 g fat (1 g sat, 5 g mono); 71 mg cholesterol; 15 g carbohydrate; 28 g protein; 2 g fiber; 708 mg sodium. Vitamin C (32% daily value), Vitamin A (9% dv), excellent source of omega-3s.

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Fast & Easy Dinner: Grilled-Salmon Salad

partysugar — Fri, 25 Jul 2008 10:30:07 -0700

During the Summer, I try to consume as many dinner salads as possible. This grilled salmon salad, from the wonderful minds of MyRecipes.com, is healthy yet filling. The salmon is marinated in a fragrant spice rub before being quickly cooked on the grill. A tomato vinaigrette adds freshness while goat cheese provides a creamy texture. Pine nuts and green onions are a necessary crunch that balance out the buttery texture of the salmon. For the simple yet scrumptious recipe, read more.

Grilled-Salmon Salad
From Sunset magazine

Ingredients

1 1/2 pounds boned, skinned salmon fillet, cut into 4 equal pieces
3 tablespoons light-brown sugar
1 tablespoon ground cumin
1 teaspoon chili powder
About 1 teaspoon salt
About 1 teaspoon black pepper
8 ounces salad mix, rinsed and crisped
Tomato vinaigrette, recipe below
4 ounces fresh chèvre (goat) cheese, crumbled
1/4 cup minced green onions (white and pale green parts only)
1/4 cup pine nuts

Get more recipes at MyRecipes.com

Directions

Rinse salmon and pat dry.
In a bowl, mix brown sugar, cumin, chili powder, and 1 teaspoon each salt and pepper. Place salmon in bowl and rub pieces all over with spice mixture.
Cover and chill for 30 minutes.
Meanwhile make the tomato vinaigrette.
Lay salmon on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until a thermometer inserted in center of thickest part reads 140°, 6 to 8 minutes total.
Meanwhile, divide salad mix equally among four plates. Place a piece of salmon on each mound of greens.
Drizzle salads equally with tomato vinaigrette and sprinkle evenly with goat cheese, green onions, and pine nuts. Add salt and pepper to taste.

Serves 4.

Tomato Vinaigrette

1 cup diced firm-ripe tomatoes (about 8 oz.)
1/4 cup red wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon minced shallot
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper

In a bowl, combine tomatoes, vinegar, oil, shallot, mustard, salt, and pepper. Mix well.

Makes 1 cup.

Like the recipe above? Try out some of these other ones:

- 7 Cool Salads Under 300 Calories
- The Ultimate Grilling Guide
- 7 Ways With Salmon
- Quick, Weeknight Favorites at Sunset.com

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Reader Recipe: Roasted Salmon with Cucumber Tomato Dill Salad

YumSugar — Wed, 13 Jun 2007 13:13:13 -0700

I was checking out all the great recipes over on TeamSugar and came across this gorgeous roasted salmon with cucumber, tomato & dill salad posted by friedwonton. It looks perfect for a light summer meal, and I love how all the color jumps off the plate. Speaking of plate, she's even included plating directions in her recipe! To check it out, read more

This recipe was submitted by TeamSugar member friedwonton:

Ingredients
1/4 lb of salmon filet
1 lemon
1/2 tomato (you can also use grape or cherry tomatoes as well)
1/4 of a small red onion
1/2 cucumber
spring mix greens
white vinegar
olive oil
fresh dill
kosher or sea salt
ground pepper

Serving: 1

Cucumber Tomato Dill Salad
1) Cut the red onion in medium thick slices.
2) Cut the tomato into 4 wedges. If you are using grape or cherry tomatoes, cut them in halves.
3) Cut the cucumber in half and then at an angle.
4) In a large bowl, add a splash of white vinegar and a drizzle of olive oil. Mix well.
I do not measure the amount of vinegar and olive oil I use, but always start with a small amount and then slowly increas the ingredients depending on your taste level.
5) Add a pinch of salt to taste. Mix well.
6) Add the fresh dill.
7) Placed the onion slices, tomatoes, and cucumber into the bowl. Coat well.
8 ) Place the salad aside in the refrigerator.
This salad can be made the day before and actually taste a lot better as it gets the chance to marinate.

Roasted Salmon
1) Preheat oven to 400 degrees F.
Don't feel like heating up the big kitchen oven? You can roast the salmon in a toaster over (as I did for the picture above), cook it on the grill, or on the stove.
2) With a zester, zest half of the lemon. Set aside.
3) After zesting, cut the lemon in half.
4) Cut medium thick slices of the half lemon. Set aside
5) Drizzle and rub olive oil on the salmon.
6) Salt and pepper it all over.
7) Create a little bed of lemon slices on the roasting pan for the salmon.
8 ) Place in the oven.
For a 1/4 lb of salmon it will usually takes 12 to 15 minutes, depending how well you like your salmon to be cooked.

Plating
1) Place the salmon with the bed of lemon on one side of the plate.
2) Lightly squeeze a little bit of lemon juice on the salmon.
3) Garnish with lemon zest and a slice of lemon on top.
4) Place the spring mix greens next to the salmon.
5) Top the bed of spring mix with the cucumber tomato dill salad.
6) ENJOY!!

Fast & Easy Dinner: Potato-Crusted Salmon with Herb Salad

partysugar — Tue, 22 Jan 2008 05:01:31 -0800

I'm always looking for creative ways to transform ordinary ingredients. For example, this recipe takes frozen, breakfast hash browns and uses them as a crust on salmon fillets! The hash browns are seasoned with fresh herbs before being pressed onto the salmon. A lightly dressed herb salad is served on the side, making this an innovative and delicious meal. To get the recipe - it comes together in a quick half an hour - read more.

Potato-Crusted Salmon with Herb Salad
From Food and Wine magazine

4 cups frozen shredded potatoes (hash browns), thawed and squeezed dry
2 tablespoons snipped chives
2 tablespoons all-purpose flour
Salt and freshly ground pepper
Four 8-ounce skinless salmon fillets
1 cup vegetable oil
1 1/2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 1/2 tablespoons extra-virgin olive oil
4 ounces herb salad mix (6 cups)

In a medium bowl, toss the potatoes with the chives and flour and season with salt and pepper.
Lay the salmon fillets on a work surface and season with salt and pepper. Evenly pat the shredded potatoes onto the top of each fillet.
In a large nonstick skillet, heat the oil until shimmering. Carefully add the salmon fillets to the oil, potato side down, and cook over moderately high heat, undisturbed, until browned, about 8 minutes.
Carefully flip the salmon and cook for 1 minute longer. Using a slotted spatula, transfer the salmon to plates. Blot off any excess oil.
Meanwhile, in a medium bowl, whisk the lemon juice, mustard and olive oil. Season with salt and pepper. Add the herb salad mix and toss to coat. Transfer the salad and salmon to plates and serve.

Serves 4.

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Monday's Leftovers: Salmon Salad in a Pita Pocket

partysugar — Mon, 18 Jun 2007 08:01:10 -0700

Yesterday I made Spice-Rubbed Grilled Salmon with Spicy Cucumber Salsa, and today I'm using the extra to whip up a delicious salmon salad pita pocket. Instead of serving the salad on bread, I decided to go for something a little more Mediterranean and slide the mixture into a pita. This is an excellent on the go meal that can be prepared ahead of time and kept cold in the fridge. The chunky salmon pairs divinely with the creamy goat cheese and silky avocado. To have dinner done in a flash, get the recipe and read more

Salmon Salad in a Pita Pocket
Modified from Kitchen Project

2 cups salmon chopped fine
4 tablespoons red onion chopped fine
4 tablespoon celery diced
2 teaspoons capers
2 teaspoon dijon mustard (more to taste)
3/4-1 cup mayonnaise
4 teaspoons chopped fresh parsley
5 slices bacon, cooked and diced, optional
1 avocado, cut into chunks
4 large leaves of green lettuce
6 ounces goat cheese
salt and ground black pepper to taste
2 slices pita bread cut in half to have 4 half moon pitas

In a small bowl combine salmon, red onion, celery, capers, Dijon mustard, mayonnaise, parsley, and bacon if desired. Using a metal spoon, mix the ingredients well. Mixture may need more mayonnaise and/or Dijon mustard depending on taste. Add salt and pepper to taste.
Next, take one slice of pita pocket bread and carefully cut in half.
Slide a piece of lettuce in. Take the salmon mixture and fill each half carefully. The pita bread may need to be split open with a knife before opening.
Add the avocado and top with the goat cheese crumbles. If

Serves 4.

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Monday's Leftovers: Grilled Salmon Salad

partysugar — Mon, 07 Jul 2008 06:45:05 -0700

Leftover grilled salmon makes a scrumptious add in to a hearty salad. In this tasty recipe, the salad is served in a crunchy, edible tortilla bowl. A mix of fruits (mangoes, strawberries, and oranges) and vegetables (lettuce and avocado) are lightly tossed with a tarragon buttermilk dressing. No worries, if you don't have leftover salmon: start fresh and quickly grill it. To look at the must make recipe, read more.

Grilled Salmon Salad
From Better Homes and Garden magazine

Ingredients

1/2 pound fresh or frozen salmon or firm white fish fillets
1 tablespoon olive oil or cooking oil
1 tablespoon lime or lemon juice
1 to 1-1/2 teaspoons Cajun seasoning or Jamaican jerk seasoning
6 cups torn mixed greens, such as sorrel, spinach, romaine, radicchio, or leaf lettuce
1 cup fresh strawberries, halved
1 medium avocado, halved, seeded, peeled, and sliced
1 medium mango, seeded, peeled, and sliced
2 medium oranges, peeled and sectioned
1/4 cup chopped macadamia nuts or almonds, toasted
1 recipe Tortilla Bowls (recipe below) or purchased tortilla bowls
1 recipe Tarragon-Buttermilk Dressing, recipe below
Lime peel curls (optional)

Directions

Thaw fish if frozen. Brush fish with olive or cooking oil; sprinkle with lime or lemon juice and Cajun or Jamaican jerk seasoning.
Arrange fish fillets in a well-greased grill basket; grill fish directly over medium coals for 4 to 6 minutes for each 1/2 inch of thickness or until fish flakes easily, turning once. Or, place fish on the unheated rack of a broiler pan. Broil 4 inches from heat for 4 to 6 minutes for each 1/2 inch of thickness or until fish flakes easily.
Break fish into bite-size pieces.
In a large mixing bowl combine greens, strawberries, avocado, mango, oranges, and nuts; toss gently to mix.
Spoon into tortilla bowls; drizzle with tarragon-buttermilk dressing.
Garnish each serving with a lime peel curl, if desired.

Serves 4.

Tortilla Bowls: lightly brush four 9- or 10-inch flour tortillas with a small amount of cooking oil, or spray nonstick coating onto 1 side of each tortilla. Spray nonstick coating into four taco salad molds or small oven-safe bowls. Press tortillas, coated sides up, into molds or bowls. Place a ball of foil in each tortilla cup. Bake in a 350 degree F oven for 15 to 20 minutes or until light brown. Remove the foil. Cool. Remove Tortilla Bowls from the molds. Fill the bowls with Grilled Salmon Salad or other salad of your choice and serve immediately. Makes 4 bowls.

Tarragon-Buttermilk Dressing: in a small bowl stir together 1/3 cup buttermilk; 2 tablespoons light mayonnaise or salad dressing; and 1 teaspoon snipped fresh tarragon or dill or 1/4 teaspoon dried tarragon, crushed, or dillweed. Use immediately or cover and store in the refrigerator. Makes about 1/2 cup.

Make Ahead: if not using tortilla bowls immediately, store them in an airtight container for up to 5 days. Prepare dressing, cover, and store in the refrigerator up to 1 week.

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Fast & Easy Dinner: Honey-Ginger Glazed Salmon with Arugula Salad

partysugar — Wed, 21 May 2008 06:46:17 -0700

After chicken, salmon is my go-to meat for quick, flavorful dinners. It takes wonderfully to a variety of seasonings and cooks in mere minutes. In this case, the salmon is glazed with thick honey, fresh lemon, and grated ginger. The final result is subtly sweet and divinely delicious. The recipe pairs a peppery arugula salad with the salmon, but if you prefer spinach or another green to arugula, simply alter it to suit your liking. Thanks to MyRecipes.com you can make this tonight. To get the recipe please read more.

Honey-Ginger Glazed Salmon with Arugula Salad
From Cooking Light

Ingredients

2/3 cup sage or other mild honey
1/4 cup fresh lemon juice, divided
2 tablespoons warm water (100° to 110°)
1 1/2 teaspoons grated peeled fresh ginger
1 garlic clove, minced
4 (6-ounce) skinless salmon fillets (1 inch thick)
1/2 teaspoon salt, divided
1 tablespoon olive oil
1/4 teaspoon freshly ground black pepper
4 cups trimmed arugula

Get more recipes at MyRecipes.com

Directions

Preheat oven to 350°.
Combine honey, 2 tablespoons juice, water, ginger, and garlic in a small bowl, stirring with a whisk until blended.
Pour honey mixture into a 13 x 9-inch baking pan; arrange fish in pan, skinned side up. Let stand 20 minutes. Turn fish over; sprinkle fish with 1/4 teaspoon salt. Bake at 350° for 7 minutes. Remove from oven.
Preheat broiler.
Brush fish with honey mixture; broil 7 minutes or until fish is browned and flakes easily when tested with a fork or until desired degree of doneness.
Combine remaining 2 tablespoons juice, remaining 1/4 teaspoon salt, oil, and pepper in a medium bowl; stir with a whisk until blended. Add arugula; toss gently to coat. Serve salad with fish.

Serves 4 (serving size: 1 fillet and about 1/2 cup salad).

Nutritional Information: CALORIES 396(38% from fat); FAT 16.6g (sat 3.6g,mono 8.2g,poly 3.6g); PROTEIN 36.9g; CHOLESTEROL 87mg; CALCIUM 56mg; SODIUM 378mg; FIBER 0.5g; IRON 1.1mg; CARBOHYDRATE 25g

Like the recipe above? Try out some of these other ones:

- 7 Ways With Salmon
- 9 Scrumptious Shrimp Recipes
- Quick, Weeknight Favorites at Sunset.com
- Get More Salmon Recipes

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Monday's Leftovers: Lemony Lentil Salad With Salmon

YumSugar — Mon, 15 Oct 2007 08:13:33 -0700

Leftover fish is one of those dishes that just doesn't re-heat well. It becomes overcooked, rubbery and the smell lingers for far too long. Yet, if you have any of last night's Lemon Butter Baked Salmon left, it would be a shame to just toss it out. This is why I've hunted down the perfect recipe. A lemony lentil salad that will work perfectly with the rest of the salmon. To check out the recipe read more

Lemony Lentil Salad with Salmon
From Eating Well

1/3 cup lemon juice
1/3 cup chopped fresh dill
2 teaspoons Dijon mustard
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
1/3 cup extra-virgin olive oil
1 medium red bell pepper, seeded and diced
1 cup diced seedless cucumber
1/2 cup finely chopped red onion
2 15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils (see Tip)
2 7-ounce cans salmon, drained and flaked, or 1 1/2 cups flaked cooked salmon

Whisk lemon juice, dill, mustard, salt and pepper in a large bowl.
Gradually whisk in oil.
Add bell pepper, cucumber, onion, lentils and salmon; toss to coat.

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Today's Special: Asian Salad with Teriyaki Salmon and Apricot Vinaigrette

partysugar — Tue, 13 Mar 2007 08:59:19 -0700

A few years ago I stopped buying store bought salad dressings in favor of making my own tasty little vinaigrettes. The flavor of my salads tremendously increased, instead of being all about the dressing, the ripe vegetables and crisp greens shine when lightly dressed with an emulsion of citrus, oils, vinegars, and condiments. Not only do they taste better, but dressings made from scratch are much healthier. Don't get overwhelmed, vinaigrettes are simple to make and usually involve throwing all of the ingredients into a processor or jar and blitzing or shaking away. To give homemade salad dressing a try and make this for dinner tonight, read more

Asian Salad with Teriyaki Salmon and Apricot Vinaigrette
From Mealtime

For the dressing:
1 can (about 15 ounces) apricot halves in extra-light syrup, drained (reserve syrup)
1/3 cup syrup from apricots
1/4 cup rice vinegar
1/4 teaspoon almond extract
3/4 teaspoon kosher salt
1/8 teaspoon ground white pepper
Pinch of cayenne pepper
For the salmon:
1 pound salmon fillet, pin bones removed
2 tablespoons teriyaki sauce
Spray oil
For the salad:
1 head (about 1 1/2 pounds) bok choy, cleaned and cut in bite-size pieces
9 ounces cleaned baby spinach or spring greens
1 red pepper, seeded, cored and cut in thin strips
3 scallions, trimmed and thinly sliced
24 snow pea pods, cut in thirds
1/2 cup canned, sliced water chestnuts, cut in strips
6 slices candied ginger, finely diced

To make the dressing, purée all of the ingredients in a blender or food processor until smooth.
Coat the salmon with teriyaki sauce and spray oil, and grill for about 5 minutes per side over a medium-hot direct fire until the fish flakes to gently pressure. Set aside.
Toss all of the salad ingredients in a large bowl with 1 cup dressing.
Divide salad among 6 plates and top with a portion of salmon and a spoonful of the remaining dressing.

Serves 6.

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Seven Stunning Tomato Dishes

YumSugar — Fri, 25 Jul 2008 05:30:13 -0700

For those of you who like tomatoes and know how to appreciate them, you know that tomato season is fleeting and oh-so-sweet. How to make the most of it? Here are seven different ways that come to mind . . .

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