Best Springtime Salmon Salad With Hawaiian Vinaigrette Recipes

SALMON VEGETABLE SALAD WITH PESTO VINAIGRETTE

Steps:

• Preheat oven to 400°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-12 minutes or until tender, adding asparagus during the last 4 minutes of cooking. Drain; rinse with cold water. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper., Meanwhile, place salmon in a greased 15x10x1-in. baking pan; sprinkle with remaining salt and pepper. Bake 14-16 minutes or until fish just begins to flake easily with a fork. Break salmon into chunks; cool slightly., In a large bowl, combine potato mixture, salmon and tomatoes. In a small bowl, whisk vinegar and pesto until blended. In a large serving bowl, combine salad greens, green onions and half of the dressing; toss to coat. Top with potato mixture. Serve immediately with remaining dressing.

PAN-SEARED SALMON SALAD WITH LEMON DIJON VINAIGRETTE

Steps:

• Squeeze the lemon juice into a measuring cup. Add the dijon, parsley, salt, and pepper. Slowly drizzle in the olive oil, whisking constantly. Set aside. This makes not quite 3/4 cup of vinaigrette.
• In a large non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat.
• Season the salmon with salt and pepper. Add the salmon skin-side down to the pan and cook 3-4 minutes. Turn the fillets over and cook another 3-4 minutes until they are no longer translucent but still moist in the center.
• Place about 1 1/2 cups of spring salad mix and a few grape tomatoes on a plate, top it with a piece of salmon. Drizzle with the desired amount of dressing and serve.

SALMON SALAD WITH SWEET BALSAMIC VINAIGRETTE

Steps:

• Prepare the vinaigrette according to recipe #229445 by Chef Fordido.
• Pour wine into medium sized frying pan, add the Old Bay seasoning, then gently place the salmon into the pan. Turning burner to high, poach the salmon for about 4 minutes, turning the heat to medium, as the cooking action becomes vigorous. Gently turn salmon over to poach for another 4 minutes. Do not over cook, lest the salmon becomes dry in flavor, rather then moist.
• Meanwhile put all the salad ingredients in a large bowl. Add the vinaigrette, mix throughly and allow flavors to mingle before plating the salad.
• Place the salad on a plate, top with the poached salmon fillet. The salmon may be served warm, room temperature or cold. Enjoy!

GRILLED SALMON WITH CRUNCHY SWEET MUSTARD VINAIGRETTE

Steps:

• Vinaigrette:
• Whisk the vinegar, mustard, and shallot together in a medium bowl. Gradually whisk in the honey, then the oil, until the dressing is emulsified. Season to taste with salt and pepper. (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature and whisk or shake well before serving.)
• Salmon:
• 1. Heat your grill to high.
• 2. Brush the fish on both sides with oil and season with salt and pepper. Grill the salmon skin side down until the skin is lightly charred and crisp, 4 to 5 minutes. Turn the fillets over, reduce the heat to medium or move to a cooler part of the grill, and cook until just cooked through but not falling apart, 2 to 3 minutes more.
• 3. Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately.

SPRINGTIME SALMON SALAD WITH HAWAIIAN VINAIGRETTE

Steps:

• Preheat oven to 220*C. Rinse asparagus and cut off its tough bases, removing about 2.5 to 3 cm. of each spear. Peel if desired. Cut each spear into 3 pieces. Set the salmon in a heavy roasting pan. Rub the fish with 1 Tbsp. oil and 1 Tbsp. vinegar. Sprinkle it with salt, pepper and cayenne. Roast the salmon uncovered for about 12 min. or til the flesh just flakes & has changed color in its thickest part. Meanwhile, cook the asparagus in a saucepan of boiling salted water about 3 min. or until crisp tender. Drain, rinse with cold water and drain well again. For the dressing: combine remaining 2 to 3 Tbsp. oil, remaining Tbsp. wine vinegar, balsamic vinegar and ginger in a bowl. Whisk to blend. Add 1/2 of green onion. Season to taste with salt, pepper and cayenne. To serve, arrange lettuce on a platter and drizzle with 1/2 the dressing. Arrange salmon pieces and asparagus on top. Spoon remaining dressing on top. Sprinkle with remaining green onion. Serve warm or cold Fresh gingerroot gives a good flavor to the dressing but if you don't have any, substitute 1/2 tsp. ground ginger.