Best Northwest Salmon Salad Recipes

NORTHWEST SALMON SALAD

Northwest Salmon Salad image

I love that I can use my favorite Northwest ingredients-fresh salmon, blueberries and hazelnuts-all in one recipe. The salmon and sour cream dressing are just as scrumptious in a sandwich. -Davis Clevenger, Dexter, Oregon

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 salmon fillet (1 pound)
1/2 teaspoon salt
1/2 teaspoon plus 1/8 teaspoon coarsely ground pepper, divided
2 tablespoons lemon juice, divided
4 fresh dill sprigs
1 cup chopped peeled cucumber
1/2 cup reduced-fat sour cream
1/4 cup finely chopped sweet red pepper
1/4 cup snipped fresh dill
3 tablespoons capers, drained
8 cups torn Bibb lettuce
1 medium peach, peeled and sliced
1/4 cup chopped hazelnuts
1/4 cup fresh blueberries
4 thin slices red onion, separated into rings

Steps:

Place salmon on a greased baking sheet; sprinkle with salt and 1/2 teaspoon pepper. Drizzle with 1 tablespoon lemon juice; top with dill sprigs., Bake, uncovered, at 425° for 15-18 minutes or until fish flakes easily with a fork. Flake salmon into large pieces., In a small bowl, combine the cucumber, sour cream, red pepper, snipped fresh dill, capers and remaining pepper and lemon juice., Divide lettuce among 4 plates. Top with peach, hazelnuts, blueberries, onion and salmon. Serve with dressing.

Nutrition Facts : Calories 305 calories, Fat 18g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 571mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

NORTHWEST SUMMER SALAD WITH SMOKED SALMON

NORTHWEST SUMMER SALAD WITH SMOKED SALMON image

Categories Salad Fish Fruit Vegetable No-Cook Low Carb

Yield 6 - 8 People as an entree

Number Of Ingredients 22

Ingredients

Citronette:
¾ cup extra virgin olive oil
¼ cup fresh squeezed lemon juice (about three large lemons)
½ tsp. Kosher salt
1 large clove garlic peeled and smashed
Vegetables, fruits, etc:
5 oz. package baby spinach
2 large Belgian endives sliced cross-wise in ¼" strips
½ of a large head of radicchio sliced cross-wise in ¼" ribbons
1 medium-size bunch of flat-leaf parsley - whole leaves snipped from stems
½ English cucumber sliced in 1/8" slices
1 large yellow bell pepper - seeded, cored, and sliced in ¼" strips
1 medium sweet onion - quartered and thinly sliced
1 cup fresh blueberries
1 cup shelled edamame (soy beans)If frozen, thawed.
2 large Hass avocados - peeled and cut in ½" chunks
Kosher salt
8 oz. hot-smoked wild salmon - flaked into chunks
4 oz. crumbled feta (about a cup)
1 cup sliced almonds (toasted optional)
Coarse ground black pepper
1 large lemon cut into six wedges

Steps:

In a glass jar, shake the citronette ingredients. Can be made ahead. Let stand at room temperature until ready to use. In a large mixing bowl, toss the first 7 ingredients with a small amount of the citronette. (Too much will wilt the salad.) Carefully, arrange the tossed ingredients on a large platter. Scatter avocado, blueberries, lemon zest, and edamame on top. Sprinkle well with Kosher salt. Add flaked smoked salmon, crumbled feta, and toasted almonds. Sprinkle liberally with coarse ground black pepper. Put remaining citronette in a small bowl or pitcher. Serve plattered salad with citronette,lemon wedges, and additional Kosher salt and coarse ground black pepper.