Best Hot Salmon Salad With Maille Honey Dijon Mustard Recipes
SALMON SALAD
Steps:
- Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature.
HOT-SMOKED SALMON SALAD WITH A CHILLI LEMON DRESSING
This delicious salad is thrown together in minutes to make a fresh, seasonal dish that's stylish enough for entertaining
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Boil potatoes in salted water for 10 mins until tender, adding the asparagus tips for the final 2 mins of cooking. Drain and allow to cool. Whisk together the salad dressing ingredients. then season to taste.
- In a large bowl, toss together the potatoes, asparagus, salad leaves, herbs and radishes. Add two-thirds of the dressing, thoroughly mix through the salad, then spread the salad over a large platter. Break the hot-smoked salmon into large chunks, then scatter over the top along with the spring onions. Finish by pouring remaining dressing over the top.
Nutrition Facts : Calories 299 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 2.09 milligram of sodium
HOT SALMON SALAD WITH MAILLE® HONEY DIJON MUSTARD
This simple arugula salad is tossed with a honey Dijon vinaigrette and poached salmon, green beans, and almonds. An elegant meal for lunch or dinner.
Provided by Maille
Categories Maille®
Yield 4
Number Of Ingredients 10
Steps:
- Gently poach salmon in lightly salted water. Drain and reserve. At the same time, cook beans in lightly salted boiling water until just tender. Drain and reserve with salmon, keeping both warm. Lightly toast almonds in a dry non-stick pan and reserve.
- Peel skin from salmon, carefully flake flesh into large pieces and place in a bowl with arugula and cooked green beans. Grind peppercorns coarsely. Mix dressing ingredients together and pour over salad. Toss lightly. Transfer to serving bowls or plates. Top with toasted almonds and white pepper.
Nutrition Facts : Calories 320.6 calories, Carbohydrate 5.8 g, Cholesterol 37.8 mg, Fat 24.1 g, Fiber 2.6 g, Protein 21.2 g, SaturatedFat 3.4 g, Sodium 131.9 mg, Sugar 1 g
HOT SALMON SALAD WITH MAILLE® HONEY DIJON MUSTARD
This simple arugula salad is tossed with a honey Dijon vinaigrette and poached salmon, green beans, and almonds. An elegant meal for lunch or dinner.
Provided by Maille
Categories Maille®
Yield 4
Number Of Ingredients 10
Steps:
- Gently poach salmon in lightly salted water. Drain and reserve. At the same time, cook beans in lightly salted boiling water until just tender. Drain and reserve with salmon, keeping both warm. Lightly toast almonds in a dry non-stick pan and reserve.
- Peel skin from salmon, carefully flake flesh into large pieces and place in a bowl with arugula and cooked green beans. Grind peppercorns coarsely. Mix dressing ingredients together and pour over salad. Toss lightly. Transfer to serving bowls or plates. Top with toasted almonds and white pepper.
Nutrition Facts : Calories 320.6 calories, Carbohydrate 5.8 g, Cholesterol 37.8 mg, Fat 24.1 g, Fiber 2.6 g, Protein 21.2 g, SaturatedFat 3.4 g, Sodium 131.9 mg, Sugar 1 g
HOT SALMON SALAD WITH MAILLE® HONEY DIJON MUSTARD
This simple arugula salad is tossed with a honey Dijon vinaigrette and poached salmon, green beans, and almonds. An elegant meal for lunch or dinner.
Provided by Maille
Categories Maille®
Yield 4
Number Of Ingredients 10
Steps:
- Gently poach salmon in lightly salted water. Drain and reserve. At the same time, cook beans in lightly salted boiling water until just tender. Drain and reserve with salmon, keeping both warm. Lightly toast almonds in a dry non-stick pan and reserve.
- Peel skin from salmon, carefully flake flesh into large pieces and place in a bowl with arugula and cooked green beans. Grind peppercorns coarsely. Mix dressing ingredients together and pour over salad. Toss lightly. Transfer to serving bowls or plates. Top with toasted almonds and white pepper.
Nutrition Facts : Calories 320.6 calories, Carbohydrate 5.8 g, Cholesterol 37.8 mg, Fat 24.1 g, Fiber 2.6 g, Protein 21.2 g, SaturatedFat 3.4 g, Sodium 131.9 mg, Sugar 1 g
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