May 10, 2018

Salmon and Salad, a Winning Combination




Looking for new ways to perk up your salmon this yom tov? How about a salad? We have salad recipes that incorporate salmon so your appetizer looks more enticing than ever before. Ramp up the flavor by combining seasoned salmon fillets with dressed vegetables for satisfying flavor.




For the fish:

16 cubes salmon filet

½ cup sweet chili sauce

1 cup mayonnaise

2 cups panko crumbs

2 tablespoons canola oil



For the dressing:

3 tablespoons mayonnaise

2 tablespoon honey

1 tablespoon Dijon mustard

2 tablespoon vinegar

2 tablespoons light olive oil

Salt and pepper to taste



For the salad:

12 ounces baby greens

1 small red onion, sliced thin

1 yellow pepper, sliced thin

½ pound snow peas; cut on the diagonal into thin strips



Marinate the salmon: mix the chili sauce and mayonnaise in a Ziploc plastic bag or non-reactive container. Rinse fish fillets and pat dry. Add to sweet chili mixture and stir to coat. Allow it to marinate 2-3 hours.

Preheat oven to 400 degrees. Line a baking pan with parchment paper and brush lightly with oil. Remove salmon cubes from marinade and pat dry on paper towels. Place panko crumbs in a bowl and coat fish cubes thoroughly. Place fish on the lined pan and bake 15 minutes turning once to brown all sides of the cubes. Remove from oven and set aside.



Prepare the dressing: Place all the ingredients in container and whisk or shake vigorously to combine.



Divide greens, sliced onion, sliced peppers and snow peas among 4 large plates. Top each with 4 salmon cubes and drizzle with dressing. Serve immediately.




1 pound salmon, skinless, cut into 4 fillets



1/8 tsp freshly ground black pepper

Kosher salt

1/2 tablespoon light olive oil to sauté



Lemon dill dressing:

3 tablespoons lemon juice from 2 medium lemons

3 tablespoons extra virgin olive oil

1 tsp kosher salt

Freshly ground black pepper

2 tablespoons fresh dill, checked and chopped



for the salad:

6 cups romaine lettuce, chopped (about 2 bags)

1/2 English cucumber sliced

6 radishes thinly sliced

1/2 small red onion (1/2 cup) thinly sliced

2 avocados pitted, peeled and sliced



In a small bowl, whisk together dressing ingredients until well combined.  Set aside.

Season both sides of salmon filets with kosher salt and black pepper.

Heat 1/2 oil in a large nonstick pan over medium heat until shimmering. Once oil is hot, add salmon and cook 3-4 minutes per side or until golden and cooked through (cook time can vary depending on thickness of salmon filet). Remove salmon to a plate and spoon 1 teaspoon of the dressing over each filet. Set aside to cool to room temperature.

Arrange salad ingredients in the salad bowl: romaine lettuce, sliced cucumber, sliced radishes, red onion, and sliced avocados. Drizzle with remaining lemon dressing and toss to combine. Divide between 4 plates and top each plate with a salmon filet.




1 pound skinless salmon fillets

Kosher salt and ground pepper

3 teaspoons toasted sesame oil

1 pound green beans, stem ends trimmed, cut into 2-inch lengths

1/3 cup fresh lime juice

2 tablespoons fresh basil, checked and chopped or 4 cubes frozen

3 Persian cucumbers,  sliced thin

4 to 6 radishes, halved and thinly sliced crosswise (1 cup)



Heat broiler.  Place salmon on a rimmed baking sheet. Season generously with salt and pepper; rub with 1 teaspoon sesame oil. Broil, 4 inches from heat source, until fillets are opaque throughout, 10 to 12 minutes. Set aside to cool.

Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes; drain, and let cool slightly. 

In a large bowl, whisk together remaining 2 teaspoons sesame oil, lime juice, and basil; season generously with salt and pepper. Add green beans, cucumber, and radishes. With a fork, break salmon into large chunks. Add to salad; toss gently. Serve immediately.




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