The Culinary Connoisseur
Salmon and Salad, a Winning Combination
10
May
May
Looking for new ways to perk up your salmon this yom tov?
How about a salad? We have salad recipes that incorporate salmon so your
appetizer looks more enticing than ever before. Ramp up the flavor by combining
seasoned salmon fillets with dressed vegetables for satisfying flavor.
How about a salad? We have salad recipes that incorporate salmon so your
appetizer looks more enticing than ever before. Ramp up the flavor by combining
seasoned salmon fillets with dressed vegetables for satisfying flavor.
For the fish:
16 cubes salmon filet
½ cup sweet chili sauce
1 cup mayonnaise
2 cups panko crumbs
2 tablespoons canola oil
For the dressing:
3 tablespoons mayonnaise
2 tablespoon honey
1 tablespoon Dijon mustard
2 tablespoon vinegar
2 tablespoons light olive oil
Salt and pepper to taste
For the salad:
12 ounces baby greens
1 small red onion, sliced thin
1 yellow pepper, sliced thin
½ pound snow peas; cut on the diagonal into thin strips
Marinate the salmon: mix the chili sauce and mayonnaise
in a Ziploc plastic bag or non-reactive container. Rinse fish fillets and pat
dry. Add to sweet chili mixture and stir to coat. Allow it to marinate 2-3
hours.
in a Ziploc plastic bag or non-reactive container. Rinse fish fillets and pat
dry. Add to sweet chili mixture and stir to coat. Allow it to marinate 2-3
hours.
Preheat oven to 400 degrees. Line a baking pan with
parchment paper and brush lightly with oil. Remove salmon cubes from marinade
and pat dry on paper towels. Place panko crumbs in a bowl and coat fish cubes
thoroughly. Place fish on the lined pan and bake 15 minutes turning once to
brown all sides of the cubes. Remove from oven and set aside.
parchment paper and brush lightly with oil. Remove salmon cubes from marinade
and pat dry on paper towels. Place panko crumbs in a bowl and coat fish cubes
thoroughly. Place fish on the lined pan and bake 15 minutes turning once to
brown all sides of the cubes. Remove from oven and set aside.
Prepare the dressing: Place all the ingredients in
container and whisk or shake vigorously to combine.
container and whisk or shake vigorously to combine.
Divide greens, sliced onion, sliced peppers and snow peas
among 4 large plates. Top each with 4 salmon cubes and drizzle with dressing.
Serve immediately.
among 4 large plates. Top each with 4 salmon cubes and drizzle with dressing.
Serve immediately.
1 pound salmon,
skinless, cut into 4 fillets
skinless, cut into 4 fillets
1/8 tsp freshly
ground black pepper
ground black pepper
Kosher salt
1/2 tablespoon
light olive oil to sauté
light olive oil to sauté
Lemon dill dressing:
3 tablespoons lemon
juice from 2 medium lemons
juice from 2 medium lemons
3 tablespoons extra
virgin olive oil
virgin olive oil
1 tsp kosher
salt
salt
Freshly ground black
pepper
pepper
2 tablespoons
fresh dill, checked and chopped
fresh dill, checked and chopped
for the salad:
6 cups romaine
lettuce, chopped (about 2 bags)
lettuce, chopped (about 2 bags)
1/2 English
cucumber sliced
cucumber sliced
6 radishes thinly
sliced
sliced
1/2 small red
onion (1/2 cup) thinly sliced
onion (1/2 cup) thinly sliced
2 avocados pitted,
peeled and sliced
peeled and sliced
In a small bowl, whisk
together dressing ingredients until well combined. Set aside.
together dressing ingredients until well combined. Set aside.
Season both sides of
salmon filets with kosher salt and black pepper.
salmon filets with kosher salt and black pepper.
Heat 1/2 oil in
a large nonstick pan over
medium heat until shimmering. Once oil is hot, add salmon and cook 3-4
minutes per side or until golden and cooked through (cook time can vary
depending on thickness of salmon filet). Remove salmon to a plate and spoon 1
teaspoon of the dressing over each filet. Set aside to cool to room
temperature.
a large nonstick pan over
medium heat until shimmering. Once oil is hot, add salmon and cook 3-4
minutes per side or until golden and cooked through (cook time can vary
depending on thickness of salmon filet). Remove salmon to a plate and spoon 1
teaspoon of the dressing over each filet. Set aside to cool to room
temperature.
Arrange salad
ingredients in the salad bowl: romaine lettuce, sliced cucumber, sliced radishes,
red onion, and sliced avocados. Drizzle with remaining lemon dressing and toss
to combine. Divide between 4 plates and top each plate with a salmon filet.
ingredients in the salad bowl: romaine lettuce, sliced cucumber, sliced radishes,
red onion, and sliced avocados. Drizzle with remaining lemon dressing and toss
to combine. Divide between 4 plates and top each plate with a salmon filet.
1 pound skinless salmon
fillets
fillets
Kosher salt and ground pepper
3 teaspoons toasted sesame oil
1 pound green beans, stem ends
trimmed, cut into 2-inch lengths
trimmed, cut into 2-inch lengths
1/3 cup fresh lime juice
2 tablespoons fresh basil,
checked and chopped or 4 cubes frozen
checked and chopped or 4 cubes frozen
3 Persian cucumbers, sliced thin
4 to 6 radishes, halved and
thinly sliced crosswise (1 cup)
thinly sliced crosswise (1 cup)
Heat broiler. Place salmon on a rimmed baking sheet. Season
generously with salt and pepper; rub with 1 teaspoon sesame oil. Broil, 4
inches from heat source, until fillets are opaque throughout, 10 to 12 minutes.
Set aside to cool.
generously with salt and pepper; rub with 1 teaspoon sesame oil. Broil, 4
inches from heat source, until fillets are opaque throughout, 10 to 12 minutes.
Set aside to cool.
Meanwhile, cook green beans in a medium pot of boiling
salted water until crisp-tender, about 4 minutes; drain, and let cool slightly.
salted water until crisp-tender, about 4 minutes; drain, and let cool slightly.
In a large bowl, whisk together remaining 2 teaspoons
sesame oil, lime juice, and basil; season generously with salt and pepper. Add
green beans, cucumber, and radishes. With a fork, break salmon into large
chunks. Add to salad; toss gently. Serve immediately.
sesame oil, lime juice, and basil; season generously with salt and pepper. Add
green beans, cucumber, and radishes. With a fork, break salmon into large
chunks. Add to salad; toss gently. Serve immediately.