Here are two delicious and healthy salad recipes, featuring salmon.
Salmon Summer Salad
Adapted from Foodness Gracious
Yield: 4 servings
Ingredients
For The Salad:
- 12 oz. salmon
- 1 can (14oz) garbanzo beans, drained
- 3/4 cup red roasted peppers, sliced into strips (see notes)
- 1/2 cup orange roasted peppers, sliced into strips
- 1 cup summer squash, cubed
- 3 tablespoons thinly sliced onion
- 1/4 cup chopped cilantro, plus more for garnishing
- 1 cup crumbled feta cheese
For The Dressing:
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 1 tablespoon plus 1 teaspoon red wine vinegar
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground white pepper
- 1/4 cup cilantro leaves
- 1/3 cup olive oil
Directions:
- Bake salmon. Let cool in the fridge. Make the dressing while the salmon is cooling. Place all of the dressing ingredients in a blender or food processor except for the oil. Pulse on high speed until well mixed. Slowly drizzle in the olive oil with the machine on high and blend until the dressing starts to emulsify. Set aside.
- Once the salmon is cool, transfer it to a large mixing bowl. Add the garbanzo beans, peppers, squash, onion, cilantro and feta. Once the dressing has been added toss and transfer to a serving bowl. Add some more cilantro or feta to garnish.
Salmon Fillets with Baby Greens and Arugula Salad
Adapted from Giangi Townsend
Yield: 4 servings
Ingredients
- 4 Skinless salmon fillets
- 4 lemons, sliced into thin slices
- 2 red potatoes, cleaned and sliced on 1/4 thick rounds
- 1 cup frozen peas
- 2 cup mixed baby green and arugula salad, washed and dried
- 4 radishes, thinly sliced
- 2 to 4 tablespoons red wine vinegar
- Olive oil
- Cilantro
- Lemon pepper
Directions:
- Season the salmon fillets with generous amount of cilantro and lemon pepper. In a large pan filled with salted water, cook the red potatoes rounds. When almost done 6 to 8 minutes, slightly tender when pierced with a knife add the frozen peas. Cook for another 2 minutes. Drain and transfer to a large salad bowl. Drizzle with some olive oil and red wine vinegar. Mix well and set aside.
- Line a cookie sheet with aluminum foil. Spread the lemon slices on the cookie sheet. Set the salmon fillets on top of the lemon slices and place a couple more slices of lemon over the fillets. Bake in the oven for 15 to 18 minutes. Add the thinly sliced radishes, baby green and arugula to the potatoes. Add the vinegar and more olive oil to season and toss well. Divide the salad amongst 4 dishes and place the salmon fillets over it.
Share these recipes with friends & family, and let me know if you try it!
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