BAKED SALMON SALAD SPREAD RECIPES

Name: Baked Salmon Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: Jewish Food
Ingredients: 1 lb (455 g) salmon fillets, patted dry; Extra-virgin olive oil, for brushing; ½ teaspoon kosher salt, plus more as needed; Freshly ground black pepper; ½ cup (120 g) mayonnaise; 2 teaspoons fresh lemon juice; 1 celery stalk, finely chopped; ½ small red onion, finely chopped; 1 tablespoon finely chopped fresh dill oru00A01 teaspoon dried

BAKED SALMON SALAD - JAMIE GELLER

Baked Salmon Salad - Jamie Geller image

When you want to served cooked salmon the next day turn it into a salmon salad perfect for yourself or guests with bread or crackers.

Provided by Leah Koenig

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 9

Ingredients

1 lb (455 g) salmon fillets, patted dry
Extra-virgin olive oil, for brushing
½ teaspoon kosher salt, plus more as needed
Freshly ground black pepper
½ cup (120 g) mayonnaise
2 teaspoons fresh lemon juice
1 celery stalk, finely chopped
½ small red onion, finely chopped
1 tablespoon finely chopped fresh dill or 1 teaspoon dried

Steps:

Preheat the oven to 400°F (200°C/Gas Mark 6). Line a large baking dish with parchment paper. 1. Brush the salmon fillets on both sides with a little oil and season lightly with salt and pepper. Place in the baking dish and bake until the fish is pale pink and cooked through, 15–20 minutes. When cool to the touch, use your fingers or a fork to flake the salmon into bite-size pieces. (Remove and discard any bones. If the salmon fillets were skin-on, remove and discard the skin.) 2. In a medium bowl, whisk together the mayonnaise and lemon juice to combine. Add the flaked salmon, celery, red onion, dill, salt, and a generous amount of pepper. Mix gently to combine. Serve at room temperature or chilled.

SALMON SPREAD II RECIPE | ALLRECIPES

Salmon Spread II Recipe | Allrecipes image

Poached salmon elevates a simple cream cheese spread to new heights! Serve with crackers.

Provided by CHRISTINEPAAVOLA

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 3 cups

Number Of Ingredients 8

Ingredients

1 pound salmon fillets
1 (8 ounce) package cream cheese, softened
½ cup sour cream
2 finely chopped green onions
½ teaspoon salt
2 drops hot pepper sauce
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce

Steps:

In a medium saucepan of simmering water, poach the salmon filets 10 minutes, or until flaky and tender.
In a medium bowl, mix together cream cheese, sour cream, green onions, salt, hot pepper sauce, lemon juice and Worcestershire sauce.
Flake salmon into the mixture. Cover and refrigerate 8 hours, or overnight, before serving.

Nutrition Facts : Calories 78.7 calories, CarbohydrateContent 0.8 g, CholesterolContent 23.5 mg, FatContent 6.3 g, ProteinContent 4.6 g, SaturatedFatContent 3.1 g, SodiumContent 97.4 mg, SugarContent 0.2 g

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Preheat the oven to 400°F (200°C/Gas Mark 6). Line a large baking dish with parchment paper. 1. Brush the salmon fillets on both sides with a little oil and season lightly with salt and pepper. Place in the baking dish and bake until the fish is pale pink and cooked through, 15–20 minutes. When cool to the touch, use your fingers or a fork to flake the salmon into bite-size pieces. (Remove and discard any bones. If the salmon fillets were skin-on, remove and discard the skin.) 2. In a medium bowl, whisk together the mayonnaise and lemon juice to combine. Add the flaked salmon, celery, red onion, dill, salt, and a generous amount of pepper. Mix gently to combine. Serve at room temperature or chilled.

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