Recipe Tag: Salmon

Mediterranean Salmon Salad with White Beans

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

As the water begins to come to a boil, reduce the heat to medium and add the salmon (leave it in a filet).

Poach the salmon for about 8 to 12 minutes or until just firm.

Remove the salmon from the pan and drain on a paper towel.

Chill.

Place the garlic, lemon juice, olive oil, honey, and salt in a mini-chopper or blender.

Puree until smooth.

Place the dressing in a large mixing bowl with the white beans, then chill well in the refrigerator.

When ready to serve, flake the chilled salmon into the bowl with the white beans.

Add the romaine lettuce, olives, tomatoes, green onions, capers, cucumber, and basil to the bowl and fold together.

Serve topped with the feta cheese and walnuts.

Leek and Salmon Fettuccine Salad

Preheat oven to 400°F. Place a small skillet in the oven.

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

When the water is boiling, add the fettuccine. Stir the pasta occasionally. It should take about 12 minutes to cook (follow package directions).

Slice the leeks lengthwise and rinse well to make sure that all the dirt is removed. Then cut the leeks crosswise thinly into half moons, keeping the white and green parts separate.

While the pasta is cooking, place a large skillet over medium-high heat. Spray lightly with oil.

Add the green tops of the leeks first and cook, stirring occasionally.

Reduce the heat if needed so that the leeks do not brown.

When the dark green tops are slightly cooked, add the white part of the leeks.

While the leeks are cooking, place the olive oil, salt, pepper, vinegar, and honey in a medium mixing bowl and whisk together to make a vinaigrette.

Drain the pasta when it is cooked and add it to the mixing bowl with the vinaigrette. Toss the fettuccine until it is well coated.

When the leeks are done (limp), add them to the pasta/vinaigrette mixture and toss gently.

Add the capers and pine nuts to the mixing bowl, fold together gently, and place the salad in the refrigerator to chill.

Remove the preheated pan from the oven, spray lightly with oil, and place the salmon filets in the pan.

Return the pan to the oven and cook for 5 – 7 minutes.

Turn the salmon filets over and cook for another 5 minutes. Remove and let cool a few minutes.

After the salmon is cooled, flake the salmon into bite-sized pieces.

Add the salmon to the pasta salad and toss gently. Return the bowl to the refrigerator.

When the salad is chilled, coarsely chop the herbs and add them to the bowl, tossing the salad gently.

Serve the salad topped with the tomato strips.

Creamy Corn and Salmon Salad

Preheat the oven to 375°F.

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

When the water begins to boil, reduce the heat to keep it just below a simmer and add the salmon.

Poach the salmon for 10 to 15 minutes depending on the thickness of the filet.

Remove the salmon to a plate, let cool, and then put in the refrigerator.

Rinse out the skillet, dry it, and place in the oven to heat for 5 minutes.

Add the olive oil and onion to the pan and return to the oven.

Roast the onions for 15 minutes. Stir occasionally.

Add the corn and tarragon. Cook for another 10 minutes. Stir occasionally.

While the onions are cooking, place the mustard, goat cheese and salt in a large mixing bowl.

After the corn is cooked, add it to the mixing bowl.

Fold together with the goat cheese and mustard until blended and the cheese has melted.

Refrigerate until chilled.

Flake the poached salmon into the mixing bowl, add the red and yellow peppers, the parsley, and the cashews and fold together.

Serve.

Cobb Salad with Grilled Salmon

Place 4 teaspoons olive oil in a bowl and add the vinegar, honey, and mustard.

Whisk until smooth and then place in the refrigerator to chill.

Place a large skillet over medium high heat and add 2 teaspoons olive oil.

When the oil is hot, add the salmon filets and cook for 4 minutes.

Turn the salmon over and cook for 4 to 5 minutes.

Remove from the pan and let cool for a few minutes and then place in the refrigerator to chill.

Add the green onions to the pan and cook for 6 minutes, turning once or twice.

Remove the green onions from the pan and let cool for a few minutes, then place in the refrigerator to chill.

When ready to serve, place the lettuce in a large bowl and add the dressing.

Toss well until coated with dressing.

Divide the lettuce onto two plates and arrange the salmon, green onions, tomato, avocado and blue cheese around the plates.

Serve topped with ground black pepper to taste.

Caesar Salad with Grilled Salmon

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

Sprinkle the salt over the salmon filets. Grind pepper over the salmon.

When the pan is hot place the filets in the oven seasoned side down and return to the preheated oven.

Cook for about 6 minutes and turn. Cook for 4 – 10 minutes more to the desired temperature (4 or 5 minutes for medium rare).

Remove from the oven and place on a cutting board or plate. After the salmon has cooled cover and place in the refrigerator.

Place the garlic, anchovies, pepper, lemon juice, mustard, honey, parmesan cheese and yogurt in a blender and process until smooth.

Chill for at least 2 hours.

Rinse the lettuce, drain and pat dry with a paper towel (or use a salad spinner).

Cut crosswise and place in refrigerator until needed.

Toss together with the romaine lettuce and croutons.

Divide the salad and croutons between 4 plates and top each with a chilled salmon filet.

Salmon Stew

Place the olive oil in a medium sauce pan over medium heat.

Add the onions and cook for about 4 minutes. Stir frequently.

Add the celery and cook for about 3 minutes.  Stir frequently.

Add the potatoes, stock, salt, pepper, thyme and saffron.

Stir and when the soup begins to simmer reduce the heat and simmer for 30 minutes.

Reduce the heat to as low as possible and add the salmon, butter and milk.

Let the soup stand for about 5 to 8 minutes.

Stir once and serve.