GRILLED SALMON SALAD RECIPE - FOOD.COM
This is a delicious salad for a summertime lunch or brunch. It came from The Barefoot Contessa cookbook.
Total Time 4 hours 10 minutes
Prep Time 4 hours
Cook Time 10 minutes
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rub the salmon filets with a little olive oil so they don't stick to the grill and salt and pepper them lightly.
- Cook the filets on a hot grill for about 5- 6 min.
- per side.
- They should still be rare in the middle.
- Cover with plastic wrap and chill for several hours until cold and firm.
- Remove from frig and remove any skin.
- Break filets up into small chunks and put into a bowl.
- If there is any juice on the plate they chilled on, dump it into the bowl with salmon.
- Add the celery, onion, capers and dill.
- Mix the olive oil, vinegar salt and pepper and pour over salmon.
- Mix well and serve cold or at room temp.
Nutrition Facts : Calories 362.2, FatContent 16.9, SaturatedFatContent 2.8, CholesterolContent 104.6, SodiumContent 610, CarbohydrateContent 3, FiberContent 1, SugarContent 1.3, ProteinContent 47.1
EASY GRILLED SALMON SALAD RECIPE | ALLRECIPES
A light topping to this hearty salmon makes a great summer dinner salad!
Provided by MEGSCOOKIN
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Combine tomatoes, feta, and balsamic vinegar in a bowl. Refrigerate salad until ready to use.
- Place salmon onto a sheet of aluminum foil that has been coated with cooking spray. Pour lemon juice onto fish and season with salt and pepper. Fold foil up to make a packet.
- Cook salmon on the preheated grill until it flakes easily with a fork, about 25 minutes.
- Place salmon on top of salad mix and top with tomato-feta mixture. Serve.
Nutrition Facts : Calories 286.8 calories, CarbohydrateContent 11.1 g, CholesterolContent 74.7 mg, FatContent 16 g, FiberContent 3.3 g, ProteinContent 25.1 g, SaturatedFatContent 5.5 g, SodiumContent 361.4 mg, SugarContent 7.1 g
More about "grilled salmon salad recipes recipes"
GRILLED SALMON SALAD RECIPE: HOW TO MAKE IT
From tasteofhome.com
Total Time 25 minutes
Category Lunch
Calories 312 calories per serving
- Cut salmon fillets widthwise into 4-in. pieces. Grill, covered, on an oiled rack over medium-hot heat (or broil 4 in. from the heat) until fish just begins to flake easily with a fork, 12-15 minutes. Cover and refrigerate for 1 hour., Debone, skin and flake salmon; place in a large bowl. Add celery, onion and dill. Combine the dressing ingredients; pour over salad and gently toss to coat. Serve immediately or cover and refrigerate; stir before serving.
GRILLED SALMON SALAD WITH ORANGE-BASIL VINAIGRETTE RECIPE ...
From food.com
Total Time 20 minutes
Calories 328.7 per serving
- Remove skin from salmon. Break salmon into chunks. Arrange salmon on greens mixture. Drizzle with reserved juice concentrate mixture. Sprinkle with pepper.
GRILLED SALMON CAESAR SALAD RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Category Lunch
Calories 322 calories per serving
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 15-20 minutes or until fish flakes easily with a fork. Cool., For croutons, toss the bread cubes, oil and garlic powder in a large bowl. In a nonstick skillet, saute bread cubes for 5-6 minutes or until golden brown, stirring occasionally. Remove from the heat; set aside., Flake salmon into chunks. In a large bowl, combine romaine and tomatoes. In a small bowl, whisk the oil, lemon juice, mayonnaise, sugar, garlic, salt and pepper. Pour over salad and toss to coat. Add the salmon, croutons and cheese; toss gently.
GRILLED SALMON NIçOISE SALAD RECIPE | CHEFDEHOME.COM
One of our favorite Summer Salad! Grilled Salmon Niçoise Salad with grilled asparagus and vibrant Mediterranean flavors of roasted red peppers, olives, artichokes, tomatoes with spicy arugula. This salad is a great weeknight dinner salad, is healthier, filling and need very less active prep/cook time. Salad Dressing takes 2 minutes to assemble. Grill salmon and asparagus on an indoor grilling pan and you have a protein-packed and delicious summer dinner ready in 30 minutes. Gluten Free, Dairy Free, Low Carb and Keto Diet Friendly.
With such vibrant colors and zippy flavors, I also serve it as Antipasto Salad i.e. Salad before meal, the first Salad course of a three course meal.
What you need for Grilled Salmon Niçoise Salad
There are three parts of this Salmon Niçoise Salad:
- Mustard Caper Dressing
- Grilled Salmon and Asparagus
- An array of Vibrant Mediterranean flavors of olives, artichokes, roasted red bell peppers, cherry tomatoes with pepperoncini, eggs and arugula.
1. Mustard Caper Dressing
Ingredients for Mustard and Capers (Niçoise) Dressing
Here's what you need for the dressing:
- Olive Oil
- Lemon Juice
- Capers
- Mustard
- Garlic
- Oregano
- Worcestershire Sauce or Anchovy Paste
- Salt and Black Pepper
Dressing takes only 2 minutes to assemble. Here's what I do to make the dressing:
- In a small bowl add all salad dressing ingredients (except capers) with 1/4 tsp of salt.
- Whisk well to emulsify. Mix in chopped capers. Taste and adjust salt and lemon juice. Set aside.
- Spoon over the salad when ready to server.
2. Grilled Salmon and Asparagus
Grilling Salmon is not only quick, fish also cooks moist and perfectly flaky. In summers, I always prefer to cook food in grill pan or outdoor BBQ. A best way for us to escape the scorching summer of California! Plus nothing beats the flavor of grill on a hot summer evening. Right?
Here is how I grill Salmon and Asparagus:
- I start by seasoning both; salmon fillet and trimmed asparagus. To prepare Salmon for Niçoise Salad, take salmon out on a wide plate. Wipe any liquid on salmon with clean paper towel. Coat salmon in olive oil, season with salt and black pepper. Prepare asparagus the same way.
Wiping any liquid from salmon helps salmon get perfect char from grill, and also it will not stick/steam when grilled. - Always make sure to start with a hot, pre heated grill. Place Salmon skin side down and place asparagus on the side. Since fish cooks fast and so does asparagus. It makes sense to use same grill pan to grill both, salmon and asparagus, side by side.
- Salmon is ready to flip when skin gets good grill marks (about 2-3 minutes on a hot grill). Asparagus also starts to change color to crisp green. When turning salmon skin side up, also toss/turn the asparagus so that all pieces pickup some char and flavor. Another 2-3 minutes and salmon is ready.
- Transfer salmon in a clean plate. Using two forks, gently flake/break salmon apart for serving in salad. Also, rough chop the grilled asparagus.
Tip:To avoid salmon skin sticking on grill; always grill salmon on a preheated hot grill coated with a little coat of cooking oil. You can use cooking oil spray or brush.
3. Mediterranean flavors for Nicoise Salad
Few versions of traditional Niçoise Salad also has green beans and potatoes. However, I decided to pick asparagus oven green beans for two reasons;
- Love love asparagus. It's healthy, cooks quickly and taste amazing. When in season, I often substitute asparagus for beans.
- Due to quick cooking time, you one need one pan to cook both salmon and asparagus. Saves from the step of boiling water and blanching beans.
Other than asparagus and potatoes (which I skipped), all ingredients are quintessential for a bold flavor Mediterranean salad. Here's what you need to make this salad:
- Arugula - Go for baby arugula. Baby Arugula is sweeter and tender which pairs well with tomatoes and salmon. Use pre-washed unless using arugula from your own garden (can't get fresher than that!) Pre-washed is quick to use. If washing yourself, please invest in a Salad Spinner. It saves ton of time and delicate leaves are never bruised. I have a basic manual spinner, nothing fancy, which I bought from Ikea for $10. I use it all the time for washing greens. In my opinion, its a best investment for salad lovers.
- Hard Boiled Eggs - Hard boiled eggs are good filling addition to salad. Of-course, also a usual suspect of Niçoise Salad. If making salad ahead of time then boil and peel eggs and keep refrigerated. Slice for salad just before serving.
To hard boil eggs, put eggs in sauce pan and fill with cold water so that eggs are dipped in water. Boil rapidly for 12 minutes. For perfect hard boiled eggs, set aside in hot water for additional 10 minutes. - Artichokes, Roasted Red Bell Peppers and Olives - The Three-flavor-bombs of Nicoise Salad as I like to call these. Use water packed artichokes for clean artichoke flavor. Oil packed are fine too. Only get rid of extra oil as sometimes it muddles with flavor of dressing or increase oil in the salad. Same goes with roasted red bell peppers and olives. In short, especially for salads, water or brine packed are better than oil packed.
- Cherry Tomatoes - Go for ripe sweet cherry or grape tomatoes. The fresh ripe seasonal tomatoes work perfect too.
Tip:Make ahead this Salad by making the dressing; boil eggs, chop and pack other ingredients in a container. Salmon and asparagus are best when cooked fresh, up-to an hour or just before serving.
4. Assembly
For good presentation, assemble salad in layers on a large oval or round platter. For weeknights, you can go easy and serve any way you prefer.
For Niçoise, I love to drizzle dressing on salad just before serving. Ingredients in this salad already pack a big punch of flavor. However, the tangy mustard-lemon Caper dressing brings out the flavor even more. You will love the combination of dressing with hard boiled eggs (pure yum!)
That said, assembly is really easy! Here's how you assemble the Grilled Salmon Niçoise Salad:
- Start with a big platter that is narrow in depth.
- Layer arugula as base green.
- Keep warm ingredients together i.e. layer salmon, hard boiled sliced eggs and grilled asparagus as first three layers (three lines) of salad.
- Next, layer cherry tomatoes followed by olives, artichokes, and red bell peppers.
- Drizzle few spoons of Salad dressing on all layers. Serve remaining dressing on the side.
Sounds easy, right? Always remember to use fresh and quality ingredients. This Salmon Salad is so easy to prep and looks like a million dollars. I bet anyone would want to dig-in, right away!
Note:Grilled Salmon Salad is Gluten Free, Dairy Free, Keto Diet Friendly.
Unlike regular Niçoise Salad with potatoes, Salmon Niçoise is also low in carbs and starch. Plus loads of veggies and Mediterranean flavors make it a perfectly healthy and filling dinner.
Next trip to grocery store.. bring home some fresh salmon and asparagus. Try delicious Grilled Salmon Salad for dinner or wow your guests by serving as Antipasto Salad. (I know if you love Mediterranean flavors, the rest of ingredients are in your pantry, already!)
Happy Cooking! Savita x
From chefdehome.com
Total Time 30 minutes
Category Salad, Brunch, Dinner
Cuisine Mediterranean
- To assemble salad, on a large salad platter, layer baby arugula as base. On top layer flaked salmon, hard boiled sliced eggs, and grilled chopped asparagus, followed by rest of the salad ingredients i.e. halved cherry tomatoes, sliced olives, artichokes, and sliced roasted red bell peppers. Drizzle few spoons of Salad dressing on all layers. Serve remaining dressing on the side. Serve and enjoy!
GRILLED SALMON SALAD - HY-VEE RECIPES AND IDEAS
A nice way to liven up a salad? Add some freshly grilled salmon!
From hy-vee.com
Reviews 5.0
Calories 750 per serving
- 2.
Pat salmon dry. Brush corn, bell pepper, asparagus, and salmon with remaining 2 tablespoons oil. Place salmon, skin side down, on grill. Grill salmon and vegetables 8 to 10 minutes or until salmon flakes easily (145 degrees) and veggies are slightly charred, brushing with vinaigrette and turning halfway through. Remove from grill and let stand for 5 minutes. Line four plates with greens. Cut corn from cobs; discard cobs. Cut bell pepper into strips. Flake salmon into large pieces. Divide salmon, corn, bell pepper, asparagus, and red onion among plates. Add avocado. Drizzle with reserved vinaigrette.
GRILLED SALMON SALAD WITH ORANGE-BASIL VINAIGRETTE RECI…
From food.com
Total Time 20 minutes
Calories 328.7 per serving
- Remove skin from salmon. Break salmon into chunks. Arrange salmon on greens mixture. Drizzle with reserved juice concentrate mixture. Sprinkle with pepper.
GRILLED SALMON SALAD WITH LIME, CHILES AND HERBS RECIPE ...
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
- Top with the salmon chunks and drizzle with more (or all) of the dressing. Serve with the remaining charred lime half on the side for squeezing.
GRILLED SALMON WITH SMASHED CUCUMBER-DATE SALAD RECIPE ...
Reviews 4.9
Total Time 55 minutes
Category main-dish
Calories 546 per serving
- 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.
HONEY-MUSTARD GRILLED SALMON AND PASTA SALAD RECIPE ...
From bettycrocker.com
Reviews 3.5
Total Time 35 minutes
Calories 560 per serving
- Arrange salad greens on 4 plates. Top with pasta mixture. Place salmon on pasta and vegetables. Drizzle each serving with 2 to 3 tablespoons of the dressing. Sprinkle with dill weed. Serve with remaining dressing.
GRILLED SALMON WITH GREEK SALAD RECIPE - WOMANSDAY.COM
From womansday.com
Total Time 20 minutes
Category diabetic, gluten-free, healthy, heart-healthy, low-calorie, low-carb, low-fat, dinner, main dish
- In a small bowl, mix together yogurt, lemon juice, and 1/4 teaspoon pepper; fold in mint and dill.
GREEK SALAD WITH GRILLED SALMON - HY-VEE RECIPES AND IDEAS
Reviews 3.1
Calories 630 per serving
- 12. Drizzle some of remaining vinaigrette over salmon and serve immediately.
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