Recipe Tag: Salads with Meat

Seared Salmon and Chickpea Salad

Place a large skillet in the oven and preheat oven to 425°F.

When the skillet is hot spray the pan lightly with olive oil and add the salmon filet skin side down.

Cook for about 4 to 5 minutes and then turn. Cook for another 4 to 5 minutes and remove from the oven.

Place on a plate and let cool for about 5 minutes. Place the plate in the refrigerator.

While the salmon is cooling mix together the carrots, celery, green pepper, squash, chickpeas, paprika, peppermint, oregano, salt and pepper.

Place in the refrigerator to chill.

After about 15 minutes remove the salmon from the refrigerator and peel the skin off.

Cut the skin into thin strips.

Add the strips to the salad and fold.

Flake the salmon into medium pieces.

Add the flaked salmon to the salad.

Fold together gently.

Add the olive oil and vinegar and fold gently.

Chill well before serving.

Savory Potato Salad

Place the water in a large sauce pan over high heat.

When the water is boiling add the potatoes.

Cook for about 30 minutes or until a small knife blade slips into the potato with slight resistance.

Remove and let cool.

Place the sausage in a small skillet over medium high heat.

Cook for about 5 minutes. Stir frequently.

Add the shallot and cook for another 5 minutes. Stir frequently.

Remove from the heat and let cool.

Cut the potatoes into 1/2 inch pieces.

Combine with the sausage and shallot mixture, add the olive oil, mustard, vinegar, celery, and salt.

Fold together.

Scallop and Penne Salad

Place a large non-stick skillet over medium-high heat. Spray lightly with olive oil and add the mushrooms. Cook, tossing frequently, until well browned.

While the mushrooms are cooking place the water in a large sauce pan over high heat. When the water boils add the penne. Cook until al dente, drain and add to a large mixing bowl. Add 3 teaspoons of the olive oil and toss well. Place in refrigerator.

When the mushrooms are done add them to the penne and toss well.

Place the remaining 1 teaspoon olive oil in the skillet. Reduce the heat to medium and add the rosemary. Cook for about one minute and add the zucchini. Cook, tossing frequently, for about 3 – 4 minutes and add them to the penne and mushrooms. Toss well.

Add the celery, green olives, salt, and pepper and toss well.

Place the pan back on the range and increase the heat to medium-high. Spray the pan lightly with olive oil and place the sea scallops in the pan to sear. Cook for about 4 – 5 minutes on each side. Remove to a cutting board and let cool slightly. Cut each scallop into eighths and add to the salad.

Toss well and chill.

Salmon Salad with Olives and Capers

Place the water and vinegar in a large skillet over medium high heat.

When the water is almost boiling, add the salmon and reduce the heat to medium.

Poach the salmon for about 8 to 10 minutes, then chill.

When the salmon is chilled, flake it into a large bowl and add the capers, olives, celery, shallot, and basil. Toss gently.

Whisk together the olive oil, lemon juice, mustard, honey, and salt.

Add the dressing to the salad and fold together gently.

Chill well before serving.

Salmon Salad with Mustard and Peas

Place a large skillet in the oven and preheat to 325°F.

Place the water in a large stock pot over high heat.

When the water boils add the pasta and cook according to package directions until the pasta is just done. The pasta should be just slightly chewy.

When the pasta is done, drain and rinse quickly with cool water and place in the refrigerator.

When the pan is hot add the salmon.

Roast the salmon for about 8 minutes and turn.

Roast for another 8 minutes and remove from the oven. Set aside to cool and then chill in the refrigerator.

When chilled, flake the salmon and place in a bowl with the yogurt, mustard, peas, celery, tarragon, salt, and green onions.

Fold together gently until well blended.

Chill.

Salmon Salad

Preheat oven to 375°F. Place a large skillet in the oven.

While the oven is preheating place the salmon filet on a cutting board flesh side down. Score the skin about 1/2 inch apart.

When the oven is at temperature spray the skillet lightly with olive oil. Place the salmon in the oven skin side down. Roast for 8 minutes and remove the pan from the oven. Let the salmon rest in the pan for 2 minutes and remove placing on a plate skin side up. Chill for at least one hour.

Flake the salmon and mix together in a large bowl with the shallot, garlic, celery, salt, pepper, dill, lemon juice, olive oil, capers and slivered almonds.

Chill for at least an hour.

Salade Nicoise

Place the water in a medium saucepan fitted with a steamer basket.

Heat over high until the water is steaming.

Add the green beans and steam for 6 to 8 minutes.

Remove and place in the ice water. When cool, drain the green beans and set aside in the refrigerator.

Season the tuna with ground pepper.

Heat a large skillet over high heat until very hot (almost smoking) and spray with the olive oil.

Add the tuna steaks seasoned side down.

Cook over medium-high heat until seared and turn. Rare tuna will take about 3 minutes per side.

Remove and let cool. Chill.

Place a skillet in the oven and preheat to 350F.

Place the red potatoes in the pan, spray with olive oil, and place in the oven.

Roast for about 20 – 25 minutes until tender. Remove and let cool. Chill.

Whisk together the vinegar, mustard, olive oil and oregano.

Using a fork, mash the anchovy filet into the dressing until it is smooth and then whisk into the dressing with the garlic.

Add the capers and fold together gently. Chill well.

To assemble the salad, divide the lettuce between 2 chilled plates.

Place the green beans, potatoes and tomatoes in the vinaigrette and toss well.

Place on top of the lettuce arranging each vegetable opposite each other.

Place a tuna steak on each plate along with two halves of a hard boiled egg and three of each type of olive for each salad. Serve.

Saffron Chicken Salad

Place the water in a large skillet over high heat.

When the water begins to boil, remove 1/4 cup and place it in a measuring cup with the saffron.

Add 1 tablespoon of the vinegar to the water in the skillet and then add the chicken breast.

Poach the chicken for about 20 to 25 minutes.  Ideally, cook the chicken to an internal temperature of 155°F. Then remove the chicken to a cutting board to cool.

Place the saffron tea (in its measuring cup) and the poached chicken breast (on the cutting board or a plate) in the refrigerator and chill thoroughly.

When the saffron mixture is chilled, add the yogurt, mayonnaise, salt, maple syrup, and 2 teaspoons of white wine vinegar.

Stir well until smooth.

Cut the chicken breast into cubes and place in a large mixing bowl. Add the saffron dressing, pepper, paprika, celery, red pepper, peas, and green onions.

Fold together gently and serve.

Roasted Turkey, Wild Rice and Cranberry Salad

In a medium sauce pan, heat the water and rosemary. When the water boils, stir in the wild rice.

Reduce heat to medium-low and simmer, partially covered, for about 40 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes. Remove from the sauce pan and place in a large mixing bowl. Let cool for about ten minutes and then put in the refrigerator for 15 minutes to cool.

When the rice is cool add the cranberries, pecans, shallots, celery, red pepper, turkey breast, mayonnaise and salt to the bowl and fold together gently. Chill for at least 40 minutes.

Rice Noodle Chicken Salad

Place 3 quarts of water in a large sauce pan over high heat.

When boiling add the rice noodles. Cook the rice noodles for about 2 to 3 minutes. Remove and run under cold water.

Place in a large mixing bowl with the sesame oil. Toss until the noodles are separated and coated with oil. Chill.

While the water for the noodles is heating place 1 quart water in a medium skillet over high heat.

When nearly boiling add the chicken thighs. Poach for about 12 minutes until the chicken is cooked through and remove to a plate. Let cool and then dice.

Add the carrot, peppers, green onions and cucumber to the bowl with the noodles. Toss well and chill.

Whisk together the peanut butter, soy sauce, red pepper flakes, lime zest, lime juice, beer, Tabasco, sugar and pepper until smooth.

Add the diced chicken and peanut sauce to the bowl with the noodles and vegetables. Add the cilantro leaves.

Toss until the salad is well coated with dressing and then place in the refrigerator or freezer until chilled. Serve.