Friday, 30 January 2015

Salmon Salad Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Salmon Salad Recipes Biography

Source(google.com.pk)

Recipe 1: Pan-Seared Salmon with Kale and Apple Salad

Ingredients:
4 (6 ounce) portions salmon fillets
Extra-virgin olive oil, for brushing fish
Salt and pepper
1/2 cup dry white wine
1/2 cup balsamic vinegar
2 tablespoons orange juice, a splash
2 teaspoons lemon juice
2 tablespoons brown sugar
1 pound green beans, trimmed
Orange slices or lemon rind

Directions:
1. Preheat a cast iron pan or heavy bottomed skillet over medium high heat. Brush the salmon fillets with oil. Season with salt and pepper. Cook salmon until just cooked through, about 3 minutes on each side.
2. While salmon cooks, bring wine, vinegar, citrus juices and brown sugar to a boil over high heat. Reduce glaze 3 or 4 minutes, until thickened. Remove from heat. Stir in 1/2 teaspoon coarse black pepper.
3. In a second skillet, bring 1/2-inch water to a boil with green beans and pieces of orange and/or lemon rind. Cover the green beans and cook 3 or 4 minutes. Drain the beans and toss with a drizzle of oil (optional) and season with salt and pepper.
4. Drizzle glaze over salmon fillets and serve with citrus green beans.

Recipe 2: Salmon Cobb Salad in Creamy Dill Dressing

Ingredients:
6 cups chopped romaine lettuce
2 cooked salmon fillets, pulled apart with 2 forks into 1-inch pieces
4 slices turkey bacon, cooked until crisp and crumbled
1 cup shredded carrots
1 green bell pepper, seeded and sliced
1/2 cup thinly sliced red onion
2 tablespoons drained capers
2 hard boiled eggs, sliced
1/4 cup crumbled gorgonzola
1/2 cup sour cream
1/2 cup buttermilk
2 teaspoons Dijon mustard
1 tablespoon chopped fresh dill
Salt and freshly ground black pepperDirections

Directions:
1. Arrange lettuce on a platter. Top with salmon, bacon, carrots, bell pepper, red onion, capers, eggs, and gorgonzola. 
2. In a small bowl, whisk together sour cream, buttermilk, Dijon, and dill. Season, to taste, with salt and pepper. Pour dressing over salad and serve.

Recipe 3: Grilled Salmon with Smashed Cucumber-Date Salad

Ingredients:
One 2 1/2-pound center-cut skin-on salmon fillet, cut into 6 equal pieces
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 English (hothouse) seedless cucumbers, peeled and cut into 8 pieces
3/4 cup finely sliced fennel, feathery fronds reserved for the garnish
6 Medjool dates, pitted and cut in slivers
1/3 cup coarsely chopped walnuts
2 tablespoons minced fresh chives
2 tablespoons fresh lemon juice (1/2 a large lemon)
6 tablespoons fruity olive oil (preferably from Spain)
Medium-coarse sea salt (preferably Maldon from England)
Fresh ground black pepper

Directions:
1. Prepare the salmon: Prepare a charcoal fire in an outdoor grill (alternatively, cook the salmon indoors on a grill pan); the coals should be medium-hot and the rack should be positioned about 6 inches from the fire. Place the salmon fillets on a cutting board, skin-side down. Cut down the center of each fillet lengthwise along the center seam. Cut through the flesh but not the skin. Draw the salmon flesh apart at the incision, flattening the fillets, leaving them skin-side down. Fold each fillet into a horseshoe shape, bending it back onto itself, so it resembles a boneless salmon steak. Brush each piece of fish lightly on both sides with extra-virgin olive oil and sprinkle with kosher salt and pepper.
2. Grill the salmon just until the flesh firms and grill marks appear, about 2 1/2 minutes on the first side and about 1 1/2 minutes on the second side. Rotate each fillet one quarter-turn (90 degrees) and grill just long enough to mark the fillets, completing a cross-hatch pattern, less than 1 minute. Turn the fillets over and repeat the grilling and rotating procedure until the other sides show the cross-hatch grill markings. Remove the fish from the grill and reserve. (The salmon can be grilled up to 1 hour in advance of the meal.)
3. Prepare the salad: Roll the cucumber pieces up in a clean linen napkin or towel, and then smash them, pressing down hard with the heels of your hands while ensuring the towel doesn't unroll, to release the juices. Transfer the crushed cucumbers to a cutting board, and then coarsely chop. Combine the cucumbers, sliced fennel, dates, walnuts, chives and some of the fennel fronds in a salad bowl and mix gently.
4. Finish cooking the salmon and dress the salad: Preheat the oven to 350 degrees F. Arrange the salmon fillets in a baking dish, brush each one lightly with extra-virgin olive oil and roast about 3 1/2 minutes for medium-rare.
5. Meanwhile, dress the cucumber salad with the lemon juice and 4 tablespoons of fruity olive oil. Then season with sea salt and pepper. Toss the salad lightly, and then arrange equal portions on each of six plates. Top each portion of salad with a grilled salmon fillet. Drizzle a little fruity olive oil on top of each portion, garnish each plate with fennel fronds and serve.

Recipe 4: Grilled Salmon Salad

Ingredients:
Orange Vinaigrette, recipe follows
20 asparagus spears
4 (6-ounce) salmon fillets
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 pound baby salad greens
1 cup kalamata olives, sliced in half
2 oranges, peeled and segmented
1 small red onion, thinly sliced
2 oranges
1 tablespoon finely chopped shallots
1 teaspoon light brown sugar
1 tablespoon seasoned rice vinegar
1 cup canola oil
1/2 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon orange oil (recommended: Boyajian Orange Oil*)

Directions:
1. Preheat grill. Place a medium pot of water on the stove to boil. While the grill heats and the water comes to a boil, prepare the Orange Vinaigrette, and set aside until needed. 
2. Trim the bottoms of the asparagus and cook for 30 seconds in the boiling water. Remove from the pot to a plate. 3. Place the salmon fillets on a large plate and coat with 1/4 cup olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Put the salmon fillets on the hottest part of the grill, starting with the skinless side down. Grill for about 5 to 10 minutes on each side, or until desired doneness.
4. While the salmon is grilling, combine the salad greens, olives, oranges, onions, and half of the vinaigrette in a large bowl. Toss to combine. Divide the salad mixture evenly among 4 plates.
5. When the salmon is nearly done, coat the asparagus with the remaining olive oil, salt, and pepper. Put the asparagus on the grill. Grill lightly, moving the spears around the heat frequently with tongs, for about 3 minutes. 
6. Remove the salmon and asparagus from the grill and distribute them evenly among the 4 plates on top of the greens mixture. Drizzle the remaining dressing over the salmon and serve.
7. Zest the oranges with a zester or the fine side of a box grater. Finely chop the zest with a knife, then squeeze the juice out of the oranges into a small stainless steel bowl. Add the zest, shallots, brown sugar, and rice vinegar to the orange juice and whisk together. Slowly, in a steady stream, add the canola oil and extra-virgin olive oil while constantly whisking, until combined. Add the salt, pepper, and orange oil; the orange oil is strong, so just a very small amount is needed. Set the dressing aside while preparing the rest of the salad.

Recipe 5: Salmon Cobb Salad in Creamy Dill Dressing

Ingredients:
6 cups chopped romaine lettuce
2 cooked salmon fillets, pulled apart with 2 forks into 1-inch pieces
4 slices turkey bacon, cooked until crisp and crumbled
1 cup shredded carrots
1 green bell pepper, seeded and sliced
1/2 cup thinly sliced red onion
2 tablespoons drained capers
2 hard boiled eggs, sliced
1/4 cup crumbled gorgonzola
1/2 cup sour cream
1/2 cup buttermilk
2 teaspoons Dijon mustard
1 tablespoon chopped fresh dill
Salt and freshly ground black pepper

Directions:
1. Arrange lettuce on a platter. Top with salmon, bacon, carrots, bell pepper, red onion, capers, eggs, and gorgonzola. 
2. In a small bowl, whisk together sour cream, buttermilk, Dijon, and dill. Season, to taste, with salt and pepper. Pour dressing over salad and serve.

Salmon Salad Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Salmon Salad Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Salmon Salad Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Salmon Salad Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Salmon Salad Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Salmon Salad Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Salmon Salad Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Salmon Salad Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Salmon Salad Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Salmon Salad Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Salmon Salad Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

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