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Browsing Tag: salmon
When it’s this hot outside, the last thing I want to do is eat something warm! This salmon salad is a cure for the summer heat blues. And it’s super easy to put together! Whether you enjoy the spread as a protein-packed snack after a summer workout or as an appetizer at a picnic or party, it’s light, crunchy flavors will remind you that summer is a great time to be outside!
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Step One.
Bake the salmon filets. I did this the night before I wanted to serve it, so that the fish was good and cold by the time I was ready to use it!
Preheat your oven to 425°F, and lightly coat the fish with olive oil. Sprinkle with salt and pepper, and then bake the fish for 15 – 18 minutes. Let them cool to room temperature, then seal them in a container and refrigerate until you’re ready to use them.
Step Two.
Prep Step! Measure out your ingredients. Dice the red onion – you don’t want any chunks that are too big!
Step Three.
Last big step! (See how easy this is?!?) In a mixing bowl, break up the baked salmon into big chunks with a fork. You don’t want to shred it yet, because it will further break down as you mix in the other ingredients. Mix in the onion and capers.
In the yogurt container, mix together the yogurt, Worcestershire sauce, mustard, and spices. Add the sauce to the salmon mixture, and stir until combined.
Step Three and a Half. =]
Ok, well, one more small step. The salad will be best if it has a chance for the flavors to blend in the fridge, but no biggie if you’re in a rush! Slice up some tomatoes, add a few crackers and greens, and you’re all set to enjoy this light snack!
Ingredients
- 2 salmon filets (about 4 oz each)
- 1 Tbsp olive oil
- Salt and Pepper
- 1 tub of Greek Yogurt
- 1 Tbsp capers
- 1/2 red onion
- 1 tsp Worcestershire sauce
- 1 tsp stone ground mustard
- 3/4 tsp lemon pepper
- Salt to taste
Instructions
- Preheat your oven to 425°F, and lightly coat the fish with olive oil. Sprinkle with salt and pepper, and then bake the fish for 15 - 18 minutes. Let them cool to room temperature, then seal them in a container and refrigerate until you're ready to use them.
- Prep Step! Measure out your ingredients. Dice the red onion - you don't want any chunks that are too big!
- In a mixing bowl, break up the baked salmon into big chunks with a fork. You don't want to shred it yet, because it will further break down as you mix in the other ingredients. Mix in the onion and capers.
- In the yogurt container, mix together the yogurt, Worcestershire sauce, mustard, and spices. Add the sauce to the salmon mixture, and stir until combined.
- The salad will be best if it has a chance for the flavors to blend in the fridge, but no biggie if you're in a rush! Slice up some tomatoes, add a few crackers and greens, and you're all set to enjoy this light snack!
On a sticky summer day, I just love to crunch down on a crisp, flavorful salad. Usually I like to enjoy a hot dinner at night, but I just can’t bring myself to do that when it’s 95° outside!
I have a cooking philosophy that I think this salad does a wonderful job of exemplifying. Gourmet cooking is fun and zen, but sometimes “what’s in the fridge” is just as good, and way easier. This is that salad.
I didn’t run to the store. I didn’t spend a lot of time. Any cook of ANY skill level can whip up this salad and bite into yum.
Protein-rich salmon and hemp seeds paired with sweet mango and bursts of grape make this salad another summer staple.
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Step One.
Protein-rich salmon and hemp seeds paired with sweet mango and bursts of grape make this salad another summer staple.
Ingredients
- 4 oz salmon (wild is best!)
- salt and pepper to taste
- 1.5 oz spinach (one large handful)
- 3 oz iceburg lettuce (about three leaves), torn
- 5 broccoli florets, sliced
- 1/2 mango, sliced
- 1/8 red onion, thinly sliced
- 1 Tbsp hemp seeds
- 1 small bunch baby green grapes (or sliced regular ones)
- 1/2 mango
- 1 Tbsp white balsamic vinegar (or vinegar of choice)
- dash hot sauce
- 2 Tbsp avocado oil
- salt and pepper to taste
Instructions
- Salmon Prep Step! We’re going to prep the rest of the salad while the salmon bakes. Preheat your oven to 425°F. Line a baking pan with parchment paper.
- Pat the salmon dry with a paper towel. Season lightly with salt and pepper. Add any other spices (like cayenne) if you prefer a stronger taste.
- Place the salmon, skin side down, in your lined pan. Bake for 20 - 24 minutes, until done. If you want your salmon warm, slice it up and add “as is” to the salad. If you would like it cooler, let the salmon cool for a few minutes, and then stick it salmon in the freezer for a few more minutes.
- Now prep the salad! Measure out and chop your ingredients. Have those on stand by for when the salmon is done.
- Add all of the ingredients, except the oil, to a food processor or blender and process until liquified. In order to create an emulsion, you must slowly add the oil and mix it in vigorously. This is done by adding a very light trickle of oil in, with your blender or processor going, until it is all added. You will want to store it in a closed container so that you can shake it up again before serving.
- Arrange the spinach and lettuce on the plates and top with broccoli, mango, and red onion. Add your (hot or cold) salmon, and sprinkle the hemp seeds on top. Drizzle with dressing. Enjoy on a hot summer day, preferably with some Chardonnay.
