Salmon Salad Sandwich: A Delicious and Healthy Lunch Option
Enjoy a flavorful Salmon Salad Sandwich with creamy Greek yogurt, crunchy celery, and avocado slices on gluten-free toast. Perfect for a quick lunch!
Month: July 2024
Fruity Red Salmon Salad
Discover a delicious Fruity Red Salmon Salad recipe from Cezanne Garden. Perfect for a light lunch or dinner, packed with flavors of salmon, raisins, apples, and celery.
Honey Mustard Salmon with Summer Vegetable Salad
This honey mustard salmon with summer vegetable salad is a delightful dish that combines the richness of salmon with the freshness of seasonal vegetables. The honey mustard glaze adds a sweet and tangy flavor that complements the robust taste of the grilled salmon perfectly.
Ingredients:
- 1 (1 1/2) pound salmon filet
- 2 medium zucchini, thinly sliced or small diced
- 1 medium yellow summer squash, thinly sliced or small diced
- 1 pint cherry tomatoes, halved
- 1/4 cup thinly sliced green onions
- 1/4 cup toasted pine nuts (optional)
- 1/4 cup stone ground mustard
- 1 teaspoon lemon zest
- 2 tablespoons honey
- 1 teaspoon smoked paprika (optional)
- 1/4 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 4 garlic cloves, minced
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- Pea tendrils or micro greens (optional)
- Freshly cracked black pepper, to taste
Instructions:
- Prepare the Honey Mustard Glaze:
- In a small bowl, combine stone ground mustard, lemon zest, honey, smoked paprika (if using), and a pinch of salt. Mix well to combine.
- Prepare the Salmon:
- Preheat your grill or oven to medium-high heat.
- Place the salmon filet on a baking sheet or grill pan. Season with salt and pepper.
- Brush the honey mustard glaze generously over the salmon, coating it evenly.
- Grill or Bake the Salmon:
- If grilling: Place the salmon on the preheated grill and cook for about 4-5 minutes per side, or until the salmon flakes easily with a fork.
- If baking: Place the salmon in the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily.
- Prepare the Summer Vegetable Salad:
- In a large bowl, combine zucchini, yellow squash, cherry tomatoes, green onions, and toasted pine nuts (if using).
- Make the Dressing:
- In a separate small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper.
- Assemble the Salad:
- Pour the dressing over the summer vegetables and toss gently to coat.
- Serve:
- Divide the summer vegetable salad onto plates.
- Top each plate with a portion of the honey mustard glazed salmon.
- Garnish with pea tendrils or micro greens if desired.
- Sprinkle freshly cracked black pepper over the dish before serving.
Variations:
- Grilled Vegetables: Swap out the raw vegetables for grilled ones for a smoky flavor.
- Herb Infusion: Add chopped fresh herbs like basil or parsley to the dressing for an extra burst of freshness.
- Citrus Twist: Substitute lemon juice with lime juice for a tangier taste.
Tips for Success:
- Even Cooking: Ensure the salmon is evenly coated with the honey mustard glaze to prevent dry spots.
- Grill Temperature: Maintain medium-high heat for grilling to achieve a perfectly cooked salmon with a slightly caramelized exterior.
- Fresh Ingredients: Use fresh, seasonal vegetables for the salad to enhance the flavors and textures.
Frequently Asked Questions (FAQs):
Q: Can I use another type of fish instead of salmon? A: Yes, you can substitute salmon with trout or arctic char for a similar result.
Q: How can I make this dish vegetarian? A: Replace the salmon with grilled tofu or tempeh marinated in the honey mustard glaze.
Q: Can I prepare the salad ahead of time? A: Yes, you can prepare the summer vegetable salad and dressing ahead of time. Keep them separate and combine just before serving.
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Salmon Kebabs with Quinoa and Grapefruit Salad
Salmon kebabs are a delightful and easy way to enjoy a healthy and flavorful meal. Paired with a refreshing quinoa and grapefruit salad, this dish offers a perfect balance of protein, grains, and citrusy zest. The addition of ginger, serrano chile, and fresh herbs elevates the flavors, making it a great choice for a summer meal or a light dinner.
Ingredients
Salmon Kebabs:
- 1 1/2 pound skinless, center-cut salmon, cut into 2-inch cubes
- 8 thin slices fresh ginger
- 1 small serrano or jalapeno chile, minced (with seeds for maximum heat)
- 2 scallions (both white and green parts), minced
- 2 tablespoons chopped fresh cilantro leaves
- 1/4 cup extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Quinoa and Grapefruit Salad:
- 3/4 cup quinoa
- 1 1/2 cups water
- 1 medium grapefruit
- 2 teaspoons honey
- 1 tablespoon white wine vinegar
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
Instructions
Prepare the Salmon Kebabs:
- Marinate the Salmon: In a large bowl, combine the salmon cubes, fresh ginger slices, minced serrano chile, minced scallions, chopped cilantro, extra-virgin olive oil, kosher salt, and freshly ground black pepper. Toss to coat the salmon evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Skewer the Salmon: Thread the marinated salmon cubes onto skewers, alternating with the ginger slices.
- Grill the Salmon Kebabs: Preheat a grill or grill pan over medium-high heat. Brush the grill grates with a little oil to prevent sticking. Grill the salmon kebabs for about 4-5 minutes per side, or until the salmon is cooked through and slightly charred on the edges. Remove from the grill and set aside.
Prepare the Quinoa and Grapefruit Salad:
- Cook the Quinoa: In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Remove from heat and let it cool slightly.
- Prepare the Grapefruit: While the quinoa is cooking, peel and segment the grapefruit, removing any seeds. Set aside.
- Make the Dressing: In a small bowl, whisk together the honey, white wine vinegar, kosher salt, and freshly ground black pepper.
- Assemble the Salad: In a large bowl, combine the cooked quinoa, grapefruit segments, and the dressing. Toss to combine.
Serve:
- Plate the Dish: Place a portion of the quinoa and grapefruit salad on each plate. Top with 1-2 salmon kebabs.
- Garnish: Optionally, garnish with additional fresh cilantro or a squeeze of fresh grapefruit juice.
Enjoy this vibrant and healthy dish that’s perfect for any occasion!
Tips for Success
- Variation: You can substitute the grapefruit with orange or pomelo for a different citrus flavor.
- Make Ahead: Both the salmon kebabs and quinoa salad can be prepared ahead of time and stored in the refrigerator until ready to serve.
- Add-ins: Feel free to add other vegetables to the salad, such as avocado, bell peppers, or cherry tomatoes for extra color and nutrition.
Frequently Asked Questions (FAQ)
Q: Can I use another type of fish?
A: Yes, you can use other firm fish like tuna, halibut, or cod.
Q: How do I store leftovers?
A: Store any leftover salmon kebabs and quinoa salad separately in airtight containers in the refrigerator. The salmon will keep for up to 2 days, and the quinoa salad for up to 3 days.
Q: Can I bake the salmon kebabs instead of grilling?
A: Absolutely! You can bake the salmon kebabs at 400°F (200°C) for about 10-12 minutes, or until they are cooked through.
Q: Is there an alternative to white wine vinegar?
A: You can use apple cider vinegar or rice vinegar as a substitute.
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Kale Salad with Salmon
One of my favorite ways to enjoy a nutritious and delicious meal is with this Kale Salad with Salmon. Combining the heartiness of kale, the richness of salmon, and the crunch of roasted almonds, this salad is a perfect balance of flavors and textures.
This recipe was inspired by a trip to a local farmers’ market, where I discovered some incredibly fresh kale and mushrooms. I decided to pair them with salmon and create a dish that’s not only healthy but also bursting with flavor.
Ingredients
- 6 6-ounce skin-on salmon fillets
- 1 red onion, halved and sliced
- 8 oz white mushrooms, sliced
- 1/2 tsp dried thyme
- 1 bunch kale (about 1 1/2 pounds), stems removed, leaves thinly sliced
- 1 cup salted roasted almonds, chopped
- 3/4 cup olive oil
- 3 tbsp salted butter
- 4 oz goat cheese, crumbled
- 1/2 cup dry white wine
- 3 tsp kosher salt
- 3/4 cup balsamic vinegar
- Black pepper, to taste
Instructions
- Prepare the Salmon: Preheat your oven to 400°F (200°C). Season the salmon fillets with 1 tsp of kosher salt and black pepper. Heat 2 tbsp of olive oil in a large oven-safe skillet over medium-high heat. Place the salmon fillets skin-side down in the skillet and cook for 3-4 minutes, until the skin is crispy. Transfer the skillet to the oven and bake for an additional 8-10 minutes, or until the salmon is cooked through.
- Cook the Vegetables: In a large sauté pan, heat 2 tbsp of olive oil over medium heat. Add the sliced red onion and cook for 2-3 minutes until softened. Add the sliced mushrooms and 1/2 tsp of dried thyme, and cook for another 5-6 minutes until the mushrooms are tender. Season with 1 tsp of kosher salt and black pepper to taste. Deglaze the pan with the white wine, scraping up any browned bits, and cook for an additional 2-3 minutes until the liquid is mostly evaporated.
- Prepare the Kale: While the vegetables are cooking, place the thinly sliced kale in a large mixing bowl. Drizzle with 1/4 cup of olive oil and sprinkle with 1 tsp of kosher salt. Massage the kale with your hands for about 2-3 minutes until it becomes tender and slightly wilted.
- Make the Dressing: In a small saucepan, bring the balsamic vinegar to a simmer over medium heat. Reduce the heat to low and let it simmer until it thickens and reduces by half, about 10-15 minutes. Remove from heat and let cool slightly. Whisk in the remaining olive oil (about 1/2 cup) and season with black pepper to taste.
- Assemble the Salad: Add the cooked onions and mushrooms to the bowl with the kale. Toss to combine. Add the chopped roasted almonds and crumbled goat cheese, and toss again.
- Serve: Divide the kale salad among plates. Top each serving with a piece of salmon and drizzle with the balsamic vinaigrette.
Tips for Success
- Variation: Feel free to substitute the goat cheese with feta or blue cheese if you prefer a different flavor profile. For added sweetness, you can also throw in some dried cranberries or fresh pomegranate seeds.
- Grill Option: If you prefer grilling, you can grill the salmon fillets instead of baking them. Preheat your grill to medium-high heat and grill the salmon skin-side down for 4-5 minutes, then flip and cook for an additional 3-4 minutes.
- Make Ahead: The balsamic vinaigrette can be made ahead and stored in the refrigerator for up to a week. The kale can also be prepped and massaged a day in advance.
Frequently Asked Questions (FAQ)
Q: Can I use a different type of fish?
A: Yes, this recipe works well with other types of fish like trout, halibut, or cod.
Q: How can I make this salad vegan?
A: To make this salad vegan, simply omit the goat cheese or replace it with a vegan cheese alternative.
Q: Can I use another type of nuts?
A: Absolutely! Walnuts, pecans, or cashews are great substitutes for almonds in this salad.
Q: How do I store leftovers?
A: Store the salad and salmon separately in airtight containers in the fridge. The salad will keep for up to 2 days, and the salmon for up to 3 days.
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