Best 3 Salmon Fresh Blueberries And Lemon Salad With Chive Vinaigrette Recipes

Embark on a culinary journey where flavors dance harmoniously to create a dish that delights the senses: salmon fresh blueberries and lemon salad with chive vinaigrette. This vibrant and refreshing recipe combines the richness of salmon, the sweetness of blueberries, the tanginess of lemon, and the herbaceousness of chives to create a symphony of flavors that will tantalize your taste buds. Get ready to elevate your taste experience as we guide you through the steps of preparing this delectable dish that is sure to become a favorite in your kitchen repertoire.

Here are our top 3 tried and tested recipes!

SALMON, FRESH BLUEBERRIES AND LEMON SALAD WITH CHIVE VINAIGRETTE

SALMON, FRESH BLUEBERRIES AND LEMON SALAD WITH CHIVE VINAIGRETTE image

Categories Fruit

Yield 4

Number Of Ingredients 9

Ingredients

8 cups salad greens, in small pieces
1 lb salmon fillet, poached
1-1/2 cups fresh Chilean blueberries
lemon zest to garnish
Vinaigrette
2 tablespoons fresh lemon juice
1/2 cup olive oil
2 tablespoons white wine vinegar
salt and pepper to taste1 tablespoon fresh chives

Steps:

Divide salad greens on four salad plates. Tear salmon into medium pieces and arrange on greens. Sprinkle on blueberries. Top with lemon zest. In a jar with a lid, add all vinaigrette ingredients. Shake well. Serve salads chilled with the dressing alongside.

B.C. ASPARAGUS AND SMOKED SALMON SALAD WITH CHIVE VINAIGRETTE

B.C. Asparagus and Smoked Salmon Salad With Chive Vinaigrette image

From British Columbia, Canada comes this salad of delicate asparagus spears draped with smoked salmon to create a special starter salad you can assemble in just 12 minutes. Prepare dressing and asparagus the night before. Wrap asparagus in paper towels in a sealed plastic bag. It will keep in refrigerator overnight. Assemble salad as directed when ready to serve.

Provided by Annacia

Categories Salad Dressings

Time 12m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon white wine vinegar (15 mL)
1/2 teaspoon Dijon mustard (2 mL)
1/4 teaspoon salt (1 mL)
1/3 cup olive oil (75 mL)
2 tablespoons snipped chives (30 mL)
1 bunch thin asparagus
8 cups mesclun (2 L)
12 slices smoked salmon, preferably B.C. wild

Steps:

Partially fill a large frying pan with water. Bring to a boil over high heat.
Fill a bowl with ice water.
In a small bowl, whisk vinegar with Dijon and salt. Whisk in oil. Add chives. Snap off and discard tough ends of asparagus.
Slip asparagus into boiling water. Cook until tender-crisp, 2 to 3 minutes. Drain. Plunge into ice water. When cool, drain. Pat dry with paper towels.
Place greens on salad plates. Top with a few asparagus spears. Loosely fold salmon over spears. Drizzle dressing over the top.

BLUEBERRY SHRIMP SALAD WITH LEMON VINAIGRETTE

Blueberry Shrimp Salad With Lemon Vinaigrette image

This is such a fresh tasting salad, with the blueberries, and the edamame, and the lemon vinaigrette is so delicious!!

Provided by Chef mariajane

Categories < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup vegetable oil
2 tablespoons lemon juice
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
3/4 lb medium shrimp, shelled, and deveined (about 20)
1 cup fresh blueberries
1 1/3 cups toasted walnuts
1/3 cup edamame or 1/3 cup green peas, cooked
4 cups mixed salad greens
1/2 cup feta cheese, crumbled

Steps:

Vinaigrette: In a small bowl, whisk together vegetable oil, lemon juice, sugar, salt and cayenne pepper.
Salad: In a large salad bowl, toss shrimp, blueberries, walnut pieces, edamame and salad greens. Evenly divide onto six plates; drizzle with vinaigrette. Sprinkle cheese around edges of salad.

Nutrition Facts : Calories 378.1, Fat 30.3, SaturatedFat 4.9, Cholesterol 97.5, Sodium 275, Carbohydrate 10.7, Fiber 2.9, Sugar 4.4, Protein 19.2

Tips:

Use fresh, ripe blueberries for the best flavor.
If you don't have fresh blueberries, you can use frozen blueberries that have been thawed and drained.
Be sure to zest the lemon before juicing it. The zest adds a bright, citrusy flavor to the salad.
Use a good quality olive oil for the vinaigrette. Extra virgin olive oil is the best choice.
If you don't have chives, you can use green onions or shallots instead.
Serve the salad immediately after it is made. The blueberries will start to lose their color and flavor if they sit for too long.

Conclusion:

This salmon, blueberry, and lemon salad is a refreshing and delicious summer dish. It's perfect for a light lunch or dinner. The salmon is cooked to perfection and the blueberries add a sweet and tangy flavor. The lemon vinaigrette is light and flavorful, and the chives add a touch of sharpness. This salad is sure to impress your guests.