Best Green Salad With Salmon Recipes

Herb Crusted Salmon With Mixed Greens Salad image

Provided by larchie

Categories Summer

Time 27m

Yield 2 serving(s)

Number Of Ingredients 18

1/2 cup Italian breadcrumbs
2 teaspoons fresh oregano, chopped
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh flat-leaf parsley, chopped
1 1/2 teaspoons grated lemon rind
1/2 teaspoon black pepper
2 garlic cloves, minced
2 (8 ounce) salmon fillets, skinned
cooking spray
1/4 teaspoon salt
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon salt
2 garlic cloves
1/2 bunch green onion, chopped
2 cups romaine lettuce
2 cups fresh spinach, for salads

Steps:

Combine first seven ingredients in shallow dish; spray fish with cooking oil, both sides, sprinkle with salt, and dredge through mixture.
Heat non-stick skillet to medium high heat, coat skillet with cooking spray. Add fish, cook three minutes one side. Reduce heat to medium, and carefully turn fish over; cook four minutes or until fish reaches desired level of doneness.
In small bowl, whisk together lemon juice (about half the lemon from which you got your rind), olive oil, mustard, salt, and garlic. Mix together salad greens and onions (obviously, you don't have to use the spinach/romaine mixture, that is just what we did b/c it was what we had) in a large bowl; add dressing, toss to coat.
Place salad on plate and top with salmon.

Nutrition Facts : Calories 504.6, Fat 18.9, SaturatedFat 3.3, Cholesterol 103.5, Sodium 1631.5, Carbohydrate 30.1, Fiber 5.3, Sugar 3.5, Protein 53

Salmon Cakes Over a Mixed Green Salad image

Provided by Food Network Kitchen

Categories appetizer

Number Of Ingredients 17

1 1/2 cups poached salmon, flaked
1 scallion, thinly sliced
2 tablespoons finely chopped parsley
1 tablespoon Dijon mustard
3 tablespoons mayonnaise
2 cups fresh bread crumbs
salt and pepper
3 tablespoons vegetable oil
4 tablespoons lemon juice
1 teaspoon honey
1 clove garlic, peeled and smashed
2 tablespoons Dijon mustard
1/2 cup olive oil
salt & pepper
1 cup mayonnaise
3 tablespoons hot chile sauce
1 tablespoon lemon juice

Steps:

In a large bowl stir together the salmon, scallion, and parsley. In a separate bowl combine the mustard and mayonnaise and season with salt & pepper. Add the mayonnaise mixture to the salmon mixture and gently stir together. Add to up to 1/2 cup of the breadcrumbs to help bind everything together. Shape into 4-6 cakes, depending on desired size, and chill for 1 hour. Dip cakes into remaining bread crumbs. Heat oil in non-stick skillet and cook cakes on each side until golden brown. Serve over mixed greens with lemon vinaigrette.
Combine all ingredients in a small jar, cover and shake until well combined.
Stir all ingredients until well combined and chill.

Green Salad with Caviar and Smoked Salmon image

Yield Serves 4

Number Of Ingredients 8

1/4 cup chilled whipping cream
3 tablespoons chopped fresh chives or green onion tops
1 1/2 teaspoons prepared white horseradish
2 tablespoons plus 4 teaspoons caviar
4 6x5-inch thin slices smoked salmon (about 6 ounces)
5 cups (packed) mixed baby greens
3 1/2 tablespoons olive oil
1 tablespoon fresh lime juice

Steps:

Beat cream, 1 tablespoon chives and horseradish in medium bowl to stiff peaks. Fold in 2 tablespoons caviar. Season to taste with pepper. Place salmon slices on work surface. Spread 2 tablespoons caviar mixture down center of each, leaving 1/2-inch border on short sides. Fold short sides in, then roll up smoked salmon, starting at 1 long side. Place seam side down on plate. Wrap salmon bundles in plastic and refrigerate at least 2 hours and up to 4 hours.
Place greens and remaining 2 tablespoons chives in large bowl. Whisk oil and lime juice in small bowl to blend. Season dressing to taste with salt and pepper. Pour over greens and toss to coat. Divide salad among 4 plates. Top each with salmon bundle. Top with remaining 4 teaspoons caviar and serve.