Best Frisee Salad With Fish And Chips Salmon And Seaweed Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SMOKED SALMON AND FRISEE CARPACCIO



Smoked Salmon and Frisee Carpaccio image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 apple, such as Granny Smith or honey crisp, peeled, cored, and coarsely chopped
3 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
2 tablespoons maple syrup
1/3 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large or 2 small heads frisee lettuce, torn
1 large avocado, peeled, seeded, and cut into 1/2-inch cubes
1/2 cup chopped walnuts, toasted ( see Cook's Note)
8 ounces smoked salmon

Steps:

  • For the dressing: In a food processor, combine the apple, vinegar, lemon juice, maple syrup, olive oil, salt, and pepper. Blend until smooth.
  • Place the lettuce, avocado, and walnuts in a large bowl. Add 3/4 of the dressing and toss until all the ingredients are coated. Arrange in a single layer on a platter and top with the smoked salmon. Drizzle with the remaining dressing and serve.
  • Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

FRISEE WITH CRISPED SALMON SKIN AND WARM SHERRY VINAIGRETTE



Frisee with Crisped Salmon Skin and Warm Sherry Vinaigrette image

In case you shy away from the pork-fat dressing of the classic frisee, you can always turn to this lighter, but equally delicious version, which substitutes crackling salmon skin for the lardons. Broiled salmon skin is a sushi bar staple, and the ginger in this dish echoes that connection. And further interest is provided by a very sympathetic dose of sherry vinegar. A multi-culti triumph!

Provided by David Rosengarten

Yield Serves 6

Number Of Ingredients 11

Ten 1-inch-thick slices of French or Italian bread (3 inches in diameter)
3 tablespoons olive oil
Salt and pepper to taste
Salmon skin (from a 2-pound salmon fillet) (We advise you make this dish only if you have plans for the rest of the salmon fillet!)
Half cup plus half tablespoon hazelnut oil
5 shallots, sliced thin crosswise
2 teaspoons lemon juice
3 tablespoons sherry vinegar
2 tablespoons grated fresh ginger
2 garlic cloves
12 cups frisee (curly endive), torn into pieces, washed thoroughly, and spun dry

Steps:

  • 1. Make the croutons: Preheat oven to 350 degrees. Brush both sides of bread slices with 3 tablespoons of olive oil and season with salt and pepper. Cut into 1-inch cubes and bake croutons in oven on a baking sheet, shaking pan occasionally, until golden brown, 12 to 15 minutes.
  • 2. Remove salmon skin from fillet and reserve fillet for another use. Lightly brush half tablespoon hazelnut oil on both sides of salmon skin and place on preheated grill until crispy, about 2 minutes per side. (Alternatively, you can crisp it under a broiler.) Pat salmon skin dry with paper towels, cut into three-quarter-inch dice, and set aside.
  • 3. Combine shallots, lemon juice, sherry vinegar, ginger, garlic, half cup of hazelnut oil, salt and pepper in a small saucepan and cook the dressing over moderate heat until shallots are wilted, about 3 to 4 minutes.
  • 4. In a large bowl toss the frisee, salmon skin, and croutons with warm sherry vinegar dressing. Divide among 6 plates and serve immediately.

FRISEE SALAD



Frisee Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

4 ounces blue cheese, such as Cabrales, Saga, Roquefort, or Gorgonzola dolce
6-inch piece baguette
3 tablespoons champagne vinegar
2 tablespoons chopped shallot
1 tablespoon sugar
1 large egg
Kosher salt and freshly ground black pepper
4 ounces pancetta or thick-cut bacon, cut into 3/4 by 1/4-inch pieces
10 ounces frisee (French curly endive), torn into bite-sized pieces (about 10 cups)
3 radishes, thinly sliced
Candied pecans, for garnish

Steps:

  • Position an oven rack to the top position and preheat the broiler. Cut the cheese into 1/4-inch thick slices. Slice 12 long 1/2-inch diagonal slices from the baguette, then top with cheese slices. Arrange them on a baking sheet and set aside. .
  • Whisk the vinegar, shallot, sugar, egg, 3/4 teaspoon salt and 1/2 teaspoon pepper together in a small bowl.
  • Heat a heavy-bottomed medium skillet over medium heat and cook the pancetta, stirring occasionally, until golden, about 6 minutes. Transfer to a paper-towel-lined plate. Reserve the drippings in the skillet and reduce the heat to low.
  • Add the vinegar mixture to the drippings in the skillet, whisking constantly, until slightly thickened, 1 to 2 minutes. Remove from heat.
  • Put the frisee in a large bowl and pour the warm dressing over it and toss to coat. Season with salt and pepper.
  • Broil the bread until the cheese is just soft, about 1 minute. Transfer the salad to serving plates, then top with radishes, pecans and pancetta. Top each salad with 3 blue cheese crostini.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

SALMON AND SCALLOP TERRINE WITH FRISéE SALAD



Salmon and Scallop Terrine with Frisée Salad image

This update on a classic terrine is made with an aromatic broth and olive oil instead of cream. If you're short on time, don't bother with the leek lining-though it is pretty, the terrine works fine without it.

Yield Makes 8 servings

Number Of Ingredients 25

2 long medium-thick leeks
1/2 cup dry white wine
1 1/2 cups water
1/4 cup chopped onion (1/2 small)
2 tablespoons finely chopped carrot
4 long fresh cilantro sprigs plus 2 tablespoons chopped leaves
2 tablespoons minced peeled fresh ginger
1 teaspoon coriander seeds, toasted and crushed
1/2 teaspoon salt
3/8 teaspoon white pepper
1/3 pound salmon fillet, skin, pin bones, and any dark flesh discarded
2/3 pound medium sea scallops (about 13), tough muscle removed from side of each if necessary
1 large egg white, lightly beaten (2 tablespoons)
6 tablespoons mild olive oil
2 tablespoons white-wine vinegar
1/4 teaspoon salt
1/8 teaspoon white pepper
1/4 cup extra-virgin olive oil
1/4 pound frisée (French curly endive), torn into bite-size pieces (4 cups)
2 Belgian endives, halved lengthwise, cored, and sliced crosswise
1 cup thinly sliced radicchio leaves (from 1 head)
1 teaspoon fleur de sel or kosher salt
1/2 teaspoon coriander seeds, toasted and crushed
2 tablespoons finely chopped fresh cilantro
a 1-quart loaf pan (preferably 8 by 4 inches; about 2 1/4 inches deep); a kitchen scale (optional)

Steps:

  • Discard any discolored leaves from leeks, then cut off root end (to expose layers) and discard. Thinly slice enough of dark green ends to measure 1/4 cup. Wash sliced leeks well and reserve for broth. Keep remainder of leeks (for lining) separately.
  • Bring wine and water to a boil in a 2-quart saucepan with sliced leeks, onion, carrot, cilantro sprigs, 1 tablespoon ginger, 1/2 teaspoon crushed coriander seeds, 1/8 teaspoon salt, and 1/8 teaspoon white pepper, then simmer, partially covered, 20 minutes. Pour broth through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. (You will have 1 to 1 1/2 cups broth.) Set bowl in a larger bowl of ice and cold water and chill broth until cold, 5 to 10 minutes.
  • While broth is simmering, slit 1 side of each leek lengthwise, cutting only to center, and peel off layers. Rinse layers in warm water to remove any grit, then cook in a 6- to 8-quart pot of boiling salted water until tender, about 10 minutes. Transfer with tongs to a bowl of ice and cold water to stop cooking, then spread layers flat on paper towels and pat dry.
  • Put oven rack in middle position and preheat oven to 325°F.
  • Lightly oil loaf pan, then line bottom and long sides of pan by draping some of leeks crosswise over bottom and up long sides of pan, allowing at least 1 inch of leeks to hang over each side.
  • Cut salmon into 1-inch cubes, then weigh on scale (if using) with enough scallops (about 3) to total 1/2 lb and set aside together.
  • Purée remaining 1/2 lb scallops (about 10) with 1 tablespoon egg white, 1/8 teaspoon salt, and 1/8 teaspoon white pepper in a food processor until smooth. Add 1/2 cup cooled broth and blend well. With motor running, add 3 tablespoons oil in a slow stream until incorporated. Transfer scallop purée to lined terrine with a rubber spatula and smooth top evenly.
  • Stir together chopped cilantro leaves, 1/8 teaspoon salt, and remaining tablespoon ginger and 1/2 teaspoon crushed coriander seeds in a small bowl, then sprinkle evenly over scallop purée.
  • Purée salmon and scallop mixture with remaining tablespoon egg white, 1/8 teaspoon salt, and 1/8 teaspoon white pepper in processor until smooth. Add 1/2 cup cooled broth and blend well. With motor running, add remaining 3 tablespoons oil in a slow stream until incorporated. Spoon salmon purée evenly over herb mixture to fill terrine, then smooth top. Fold leeks over purée to cover, filling in any bare spots with additional pieces of remaining leeks. Cover surface of terrine with an oiled piece of wax paper or parchment (oiled side down).
  • Put loaf pan in a larger baking pan and bake in a hot water bath until terrine is just cooked through (terrine will be firm to the touch and will separate easily from sides of pan), about 30 minutes. Let terrine stand in loaf pan on a rack at least 15 minutes before unmolding.
  • Whisk together vinegar, salt, and white pepper, then add oil in a slow stream, whisking until combined well. Toss frisée, endive, and radicchio in a large bowl with just enough vinaigrette to coat.
  • Divide salad among 8 plates, then unmold terrine (warm or at room temperature) and cut into 8 slices. Divide among plates, then drizzle with remaining vinaigrette and sprinkle with fleur de sel, crushed coriander seeds, and cilantro.

FRISEE SALAD WITH WARM VINAIGRETTE



Frisee Salad with Warm Vinaigrette image

Provided by Tyler Florence

Categories     main-dish

Time 11m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons white vinegar
Sea salt and freshly ground black pepper
4 eggs
8 slices thick-cut bacon, cut into 1/2-inch pieces
2 shallots, thinly sliced
5 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1/2 lemon, juiced
2 tablespoons chopped chives, plus more for garnish
1 large head frisee lettuce, torn into bite size pieces

Steps:

  • Fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off; set aside and keep warm.
  • Put the bacon and shallots into a cold skillet with a tablespoon of olive oil and cook over medium heat until the bacon is browned and crisp; be careful not to let it burn. Remove with a slotted spoon, drain on paper towels, and set aside. Meanwhile, get a jar with a tight fitting lid. Add the mustard, remaining 4 tablespoons olive oil, red wine vinegar, and lemon juice. Shake well to combine the ingredients, add the chives, taste, and season with salt and pepper.
  • Put the frisee into a large bowl and toss it with the dressing the cooked bacon and shallots. To serve, place a large mound of salad onto a plate and top with a poached egg. Garnish with some chives and a drizzle of olive oil.

FRISEE SALAD WITH DIJON VINAIGRETTE



Frisee Salad with Dijon Vinaigrette image

Frisee has a slightly bitter taste and crisp, curly leaves. Pair it with a tangy vinaigrette for an easy side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 6

1/4 cup white-wine vinegar
2 tablespoons Dijon mustard
Coarse salt and ground pepper
1/2 cup olive oil
1 pound frisee, trimmed and roughly torn
1 bunch fresh chives, cut into 1-inch lengths

Steps:

  • In a blender (or screw-top jar), combine vinegar and mustard. Season with salt and pepper, and blend well to combine. Add oil, and blend until combined and thickened.
  • Place frisee and chives in a large serving bowl; toss with vinaigrette, and serve.

FRISEE SALAD WITH FISH AND CHIPS (SALMON AND SEAWEED)



Frisee Salad With Fish and Chips (Salmon and seaweed) image

Provided by Nancy Harmon Jenkins

Categories     salads and dressings, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

1/3 cup olive oil flavored with herbes de Provence, or best-quality extra-virgin olive oil
1 salmon fillet, preferably from a wild fish, weighing at least 1 pound
1 ounce of dulse (see note)
3 tablespoons grape seed oil or other oil that tolerates high temperatures
12 basil leaves preserved in oil (optional)
2 tablespoons sage vinegar or flavorful wine vinegar
3 tablespoons basil vinegar or flavorful wine vinegar
8 tablespoons basil oil or best-quality extra-virgin olive oil
Pinch of salt
Freshly ground black pepper to taste
2 tablespoons creme fraiche (see note)
1/3 cup finely slivered fresh chives
2 bunches curly endive or chicory frisee, rinsed and dried

Steps:

  • Rub the 1/3 cup of olive oil into the salmon and set aside to marinate at least 1 hour. Preheat grill or broiler to high heat and grill salmon 3 minutes to a side, until it is thoroughly seared on the outside but barely warm in the center. Remove from heat and set aside.
  • To prepare the dulse, first peel and stretch the pieces to separate them. Heat the grape seed oil in a skillet over high heat until oil is smoking. Add the pieces of seaweed a few at a time to the smoking oil. They will curl flat and brown almost immediately. Remove from heat, drain on paper towels and set aside. Saute basil leaves; drain and set aside. Sprinkle the sage vinegar over the seaweed and basil.
  • To prepare the salad cream, first whisk together the vinegar and oil. Add salt and pepper. Beat in creme fraiche until mixture is thoroughly homogeneous and creamy. Add chives just before serving. Pour over the endive and toss to mix and coat the leaves completely.
  • To serve, put a mound of greens on each plate. Cut the salmon in very thin slices and distribute on top of each salad mound. Sprinkle the salmon slices with seaweed "chips" and serve immediately.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 24 grams, Carbohydrate 1 gram, Fat 29 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 55 milligrams, Sugar 0 grams

Related Topics