Best Salmon Paillards With Lettuce And Pea Salad Recipes

Paillard of Salmon with a Ginger Shallot Vinaigrette, Baby Greens with Papaya and Basil image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 10

3 fillets of salmon, or 1 1/2 pounds
1 tablespoon ginger
2 tablespoons shallots
2 tablespoons rice wine vinegar
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
Salt and pepper
3 cups washed mixed baby greens
1 papaya, peeled, seeded, and finely diced
1/4 cup washed, dried basil leaves

Steps:

Preheat broiler, cut salmon into thin slices, arrange 1/6 of the slices on a sheet of plastic wrap, cover with a second piece of plastic wrap and pound out salmon to 1/4-inch thickness. Transfer paillard to a plate, repeat with remaining salmon.
Combine all vinaigrette ingredients, season paillards, drizzle entire surface with vinaigrette. Place plate under broiler for one minute or until salmon just turns opaque. Remove plate, cool 1 minute, dress greens with remaining vinaigrette, add papaya and basil and place small handful of salad at the center of each plate

Pea and Lettuce Salad image

Provided by An_Net

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

1/4 cup sour cream
2 tablespoons mayonnaise
1 tablespoon white wine vinegar
2 cups frozen peas, thawed
2 cups finely sliced romaine lettuce leaves or 2 cups mixed salad greens
salt and pepper

Steps:

In a small bowl, mix sour cream, mayonnaise, and vinegar.
In a bowl, mix peas and lettuce. Stir dressing into vegetables and add salt and pepper to taste.

Nutrition Facts : Calories 79.2, Fat 3.9, SaturatedFat 1.5, Cholesterol 5.5, Sodium 94.9, Carbohydrate 8.7, Fiber 2.3, Sugar 3.1, Protein 3

Butter Lettuce Salad with Poached Salmon and Herbs image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 9

4 skinless salmon fillets, (6 ounces each)
Zest of 1 lemon, peeled into strips with a vegetable peeler, plus 2 tablespoons lemon juice
Coarse salt and ground pepper
1/2 cup light mayonnaise
1 small garlic clove
1/2 cup fresh tarragon leaves
1/2 cup fresh parsley
1 1/2 pounds butter lettuce, torn into bite-size pieces
1 pint cherry or grape tomatoes, halved

Steps:

Place salmon in a medium skillet; cover with cold water. Add lemon zest; season with salt and pepper. Bring to a boil over high. Cover, remove skillet from heat, and let stand until salmon is opaque throughout, about 15 minutes.
Meanwhile, in a blender, combine mayonnaise, lemon juice, garlic, 1/4 cup tarragon, 1/4 cup parsley, and 2 tablespoons water. Season with salt and pepper. Blend until smooth; set dressing aside.
In a large bowl, toss lettuce with tomatoes and remaining herbs. Divide salad among 4 plates; top with poached salmon, and drizzle with dressing.

Nutrition Facts : Calories 386 g, Fat 21 g, Fiber 2 g, Protein 37 g

Mom's

Provided by peppermintkitty

Categories Greens

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 head lettuce (washed,dried very well)
1 bag frozen peas (med. size bag-rinsed & patted dry really well)
1 can water chestnut (drained well)
2 bunches green onions
2 cups cubed cheddar cheese (shredded is not as good)
1 1/2-2 cups diced celery
2 cups hellman mayonnaise (the best brand to use)

Steps:

prepare this salad the DAY BEFORE you want to serve it.
It just isn't as good made the morning of.
after lettuce is throughly dried, tear into pieces in put in large bowl (one that doesn't have a large size rim).
on top of lettuce place the chopped green onion, celery, drained water chestnuts, and well drained, uncooked frozen peas.
Do not mix over the top of this, spread the hellman's mayo to edges of bowl sealing the salad in cover tightly and place in fridge until the next day.
dice 2 cups cheddar cheese and place in a plastic bag and put in fridge to toss with salad the next day.
Just before serving, add the cubed cheese to the salad and mix all well.
Pour into nice serving bowl and enjoy!
note: do not add salt as it will draw moisture and salad will have liquid in it by the serve time.
guest may add pepper and salt when salad is served.