Best Chopped Salmon Salad With Cilantro Lime Dressing Recipes

CILANTRO LIME SALMON

Cilantro Lime Salmon image

Provided by Ree Drummond : Food Network

Time 16m

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
3 tablespoons butter
Two 6-ounce fillets salmon
Kosher salt and freshly ground black pepper
1 tablespoon honey
1 tablespoon soy sauce
Zest and juice of 2 limes, plus lime wedges, for serving
2 tablespoons finely chopped fresh cilantro
Steamed rice, for serving

Steps:

Add the oil and 1 tablespoon of the butter to a nonstick skillet and place over medium-high heat. Season the salmon on both sides with salt and pepper. Add the fish to the skillet and cook for 3 to 4 minutes per side, depending on the thickness of the fish and the degree of doneness you like. Remove from the skillet and keep warm.
Return the skillet to medium heat and add the honey, soy, remaining 2 tablespoons butter and half of the lime zest and juice. Cook, stirring, until the butter melts and starts to bubble. Cook for a minute until the sauce thickens a little. Add the salmon and spoon over the sauce. Cook for another minute, basting as you go. Sprinkle generously with the cilantro.
Stir the remaining lime juice and zest into the cooked rice. Serve the salmon with the rice, extra sauce and lime wedges on the side.

CHOPPED SALMON SALAD

Chopped Salmon Salad image

If you've got leftovers from last night's salmon dinner, use them for today's lunch. Serve with whole-grain crackers and your favorite on-the-go vegetables, such as carrot sticks, radishes, broccoli florets, and lettuce cups.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Number Of Ingredients 6

Ingredients

2 cooked fillets reserved from Seared Salmon Fillets with Bulgur
1 tablespoon whole-grain mustard
4 teaspoons mayonnaise
1 tablespoon capers (optional), rinsed, drained, and coarsely chopped
2 tablespoons finely chopped red onion
1 tablespoon fresh lemon juice

Steps:

In a medium bowl, stir together chopped salmon, mustard, mayonnaise, capers, onion, and lemon juice, and serve.

Nutrition Facts : Calories 130 g, Fat 7 g, Protein 13 g

GRILLED SALMON SALAD WITH LIME, CHILES AND HERBS

Grilled Salmon Salad With Lime, Chiles and Herbs image

Made of soft, supple salmon; crisp lettuces and vegetables; and a very savory dressing run through with chiles and lime, this light salad is tangy and full of flavor. The dressing, based on nuoc cham, a traditional Vietnamese dipping sauce, has just enough fish sauce to give it depth and pungency without overpowering the brightness of the lime. You can substitute other fish, or even chicken, for the salmon. Just adjust the grilling time as needed, and toss with the dressing while still warm. Note that if you don't have a grill, you can roast the fish in the oven.

Provided by Melissa Clark

Categories dinner, salads and dressings, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 limes
2 small fresh red or green chiles or 1 large one, thinly sliced, seeds removed if you like
1 shallot (or 2 scallions, or 2 tablespoons red onion), thinly sliced
2 tablespoons fish sauce
Kosher salt
Pinch of granulated sugar
1/4 cup extra-virgin olive oil or grapeseed oil, plus more for brushing
1 1/4 pounds salmon fillet, preferably 1 large center-cut piece
8 cups salad greens, such as Little Gem, bibb or Boston lettuce
1 cup mixed soft herbs (such as cilantro, mint and basil), leaves and tender stems
1 cup thinly sliced radishes, cucumbers or both (optional)

Steps:

Light the grill for indirect heat, or heat the oven to 450 degrees.
As the grill or oven heat up, make the dressing: Halve 1 lime, and squeeze its juice into a small bowl. Add the chile slices, half of the sliced shallot (save the rest for serving), the fish sauce and a pinch each salt and sugar. Let sit for 1 minute to dissolve the salt, then whisk in the olive oil. It won't emulsify, so mix again before using.
Brush the salmon with oil, and place it in a grilling basket if you have one. Cook over the indirect (unlit) side of the grill, for 2 to 5 minutes per side, depending on how hot the grill is and how thick the salmon is. Note that individual fillets will cook faster than a single large piece. Check the salmon often. (Alternatively, roast the salmon on a baking sheet in the oven, until just cooked to taste, 7 to 12 minutes; you don't have to flip it.)
As the salmon cooks, halve the other lime. Brush the cut sides with olive oil and grill, cut-side down, over direct heat until charred, about 1 minute. If using the oven, throw the halves, cut-side up, on the roasting pan with the salmon. They won't char, but they will cook and mellow in flavor, which is the aim.
When the salmon is cooked, transfer it to a plate and spoon some dressing over it. Let it cool slightly, then break up the fish into large chunks.
Place greens, remaining shallots, herbs, and radishes or cucumber, if using, in a large shallow bowl or on a platter, and add a little more of the dressing. Squeeze some of the juice from a charred lime half over it and drizzle with a little olive oil. Toss and taste, adding lime juice, olive oil or salt as needed.
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.