Spinach and Smoked Salmon Salad with Lemon-Dill Dressing
This refreshingly crunchy salad makes for an excellent spring lunch or super quick dinner.
Poached Salmon Salad with Lettuce and Asparagus
The Good News The simple poaching-in-a-bag technique used to cook this omega-3-rich salmon eliminates the need for extra oil or butter. “The fish becomes buttery and just flakes away,” chef Erik Oberholtzer says. “It’s the juiciest salmon you’ll ever have.”
Poaching salmon in wine gives it a lovely flavor; using the poaching liquid to make a vinaigrette is a delicious way to dress the salad.
Grilled Salmon Salad with Miso Vinaigrette
This classic grilled salmon salad takes only 20 minutes to prepare.
Salt-Baked Salmon Salad
From Lance Dean Velasquez, a 1996 Best New Chef, now at Johnfrank’s in San Francisco.
Pan-Roasted Salmon-and-Bread Salad
This is a terrific all-in-one meal and an inventive use for salmon: Grace Parisi nestles the fillets in crunchy hunks of ciabatta bread tossed with tomatoes, capers and superthin slices of lemon, then bakes the dish until the salmon is just cooked.
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