Best 7 Summer Salmon And Slaw Salad Recipes

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SUMMER SALMON SALAD



Summer salmon salad image

The light, lemony yoghurt dressing makes this simple, tasty salmon salad perfect for summer

Provided by Jamie Oliver

Categories     Sides     Alfresco     Wimbledon     British     Salmon

Time 30m

Yield 4

Number Of Ingredients 8

800 g Jersey Royals, scrubbed clean
200 ml natural yoghurt
1 lemon
extra virgin olive oil
½ a cucumber
½ a bunch fennel tops
½ a bunch fresh basil, (15g)
400 g hot smoked salmon, from sustainable sources, ask your fishmonger

Steps:

  • Cut any large potatoes in half. Bring a pan of salted water to the boil and add the potatoes. Bring back to the boil and simmer for 15 minutes until nicely cooked.
  • Meanwhile, make your dressing by mixing the yoghurt with the lemon zest and juice, a good pinch of sea salt and black pepper and a lug of extra virgin olive oil.
  • Drain the potatoes well, tip into a mixing bowl and season immediately with salt and pepper. Drizzle with a little olive oil and, after 5 minutes, stir in most of the dressing. Leave the potatoes to cool.
  • Peel and halve the cucumber lengthways, remove the seeds and cut into ½cm slices. Roughly chop the fennel.
  • Add the cucumber and fennel to the potatoes, pick in the basil leaves and mix well.
  • Divide the salad evenly between four plates and flake over the salmon. Drizzle with a little olive oil.

Nutrition Facts : Calories 477 calories, Fat 24.9 g fat, SaturatedFat 6 g saturated fat, Protein 25.7 g protein, Carbohydrate 39 g carbohydrate, Sugar 5.6 g sugar, Sodium 4.19 g salt, Fiber 3.5 g fibre

NORTHWEST SALMON SALAD



Northwest Salmon Salad image

I love that I can use my favorite Northwest ingredients-fresh salmon, blueberries and hazelnuts-all in one recipe. The salmon and sour cream dressing are just as scrumptious in a sandwich. -Davis Clevenger, Dexter, Oregon

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 15

1 salmon fillet (1 pound)
1/2 teaspoon salt
1/2 teaspoon plus 1/8 teaspoon coarsely ground pepper, divided
2 tablespoons lemon juice, divided
4 fresh dill sprigs
1 cup chopped peeled cucumber
1/2 cup reduced-fat sour cream
1/4 cup finely chopped sweet red pepper
1/4 cup snipped fresh dill
3 tablespoons capers, drained
8 cups torn Bibb lettuce
1 medium peach, peeled and sliced
1/4 cup chopped hazelnuts
1/4 cup fresh blueberries
4 thin slices red onion, separated into rings

Steps:

  • Place salmon on a greased baking sheet; sprinkle with salt and 1/2 teaspoon pepper. Drizzle with 1 tablespoon lemon juice; top with dill sprigs., Bake, uncovered, at 425° for 15-18 minutes or until fish flakes easily with a fork. Flake salmon into large pieces., In a small bowl, combine the cucumber, sour cream, red pepper, snipped fresh dill, capers and remaining pepper and lemon juice., Divide lettuce among 4 plates. Top with peach, hazelnuts, blueberries, onion and salmon. Serve with dressing.

Nutrition Facts : Calories 305 calories, Fat 18g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 571mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

SALMON-MACARONI SLAW



Salmon-Macaroni Slaw image

This is straight out of a Betty Crocker Cookbook from 1985. I use to make it for potlucks in the summertime, but it is good ALL year long! (UPDATE! Based on first review, if you feel it needs a spice boost, try 1/4 tsp Old Bay in it)

Provided by Happy Harry 2

Categories     Salad Dressings

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

3 ounces elbow macaroni, uncooked
1 (15 1/2 ounce) can salmon, drained and flaked (remove the skin but not the bones)
3 cups cabbage, finely shredded (red or green)
1 stalk celery, chopped (about 1/2 cup)
1 green pepper, chopped (about 1 cup)
2 tablespoons onions, finely chopped
1 teaspoon salt
1 teaspoon pepper
1/4 cup vegetable oil
2 tablespoons vinegar

Steps:

  • Cook macaroni as directed on package.
  • Mix macaroni, salmon, cabbage, celery, green pepper and onion.
  • Mix salt, pepper, oil and vinegar; pour over macaroni mixture and toss.
  • Cover and refrigerate 30 minutes.

Nutrition Facts : Calories 237.7, Fat 11.9, SaturatedFat 1.6, Cholesterol 38.1, Sodium 450, Carbohydrate 14.9, Fiber 1.9, Sugar 2.3, Protein 17.4

SUMMER BERRY SALAD WITH SALMON



Summer Berry Salad with Salmon image

The perfect dish for hot days--fresh blackberries, raspberries, and strawberries tossed with green leaf lettuce, salmon, and a drizzle of honey mustard dressing make for a simple and refreshing meal.

Provided by SunnyDaysNora

Categories     Seafood     Fish     Salmon

Time 10m

Yield 4

Number Of Ingredients 6

8 cups washed and chopped green leaf lettuce
12 ounces cooked and chilled salmon, flaked into bite-sized chunks
1 cup fresh blackberries
1 cup fresh raspberries
1 cup sliced fresh strawberries
⅓ cup honey mustard dressing

Steps:

  • Combine lettuce, salmon, blackberries, raspberries, and strawberries in a large bowl and toss gently to combine.
  • Drizzle salad with dressing and toss gently to coat.

Nutrition Facts : Calories 267.8 calories, Carbohydrate 18.7 g, Cholesterol 43.1 mg, Fat 13.7 g, Fiber 6.4 g, Protein 19.5 g, SaturatedFat 2.1 g, Sodium 180.7 mg, Sugar 11.1 g

SUMMER SALMON SALAD



Summer Salmon Salad image

Number Of Ingredients 15

1 cup avocado (1 large)
1 teaspoon lemon juice plus 1 tablespoon
4 ounces cucumbers peeled, seeded and chopped (1/2 cup)
1/2 cup green bell pepper, chopped
1/3 cup mayonnaise-like salad dressing
1 tablespoon green onions finely chopped
1/4 teaspoon dill weed dried
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (6 1/2-ounce) can pink salmon skinless, boneless, drained
3 cups Romaine lettuce leaves
2 teaspoons sesame seeds toasted
1 tomato small, cut in wedges
1/2 cup mushrooms sliced
6 olives pitted ripe, halved

Steps:

  • 1. Slice avocado in half lengthwise. Brush about 1/4 teaspoon of the lemon juice on one half set aside. Dice remaining avocado and place in a medium bowl. Toss with 1 tablespoon of the lemon juice. Add cucumber, green pepper, salad dressing, green onion, dill weed, salt and pepper. Toss until all ingredients are coated. Coarsely break up salmon and gently stir into vegetable mixture set aside.2. Slice remaining avocado half. Sprinkle with remaining 3/4 teaspoon lemon juice.3. Line salad plates with romaine lettuce. Coarsely chop additional leaves to make about 1 1/2 cups. Place 1/2 cup on each plate. Spoon on salmon mixture. Sprinkle with sesame seeds. Garnish with avocado slices, tomato, mushrooms and olives.

Nutrition Facts : Nutritional Facts Serves

SHREDDED CABBAGE AND SALMON SALAD



Shredded Cabbage and Salmon Salad image

This salmon and cabbage salad is light yet still packed with flavor thanks to a vinaigrette of ginger, lime, soy sauce, and sesame oil.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 30m

Number Of Ingredients 10

1 1/2 cups frozen shelled edamame
1 teaspoon finely grated lime zest, plus 2 tablespoons lime juice
1 tablespoon honey
6 teaspoons soy sauce
1 tablespoon plus 1/4 teaspoon toasted sesame oil
3/4 pound center-cut salmon fillet, skin removed
5 teaspoons grated peeled fresh ginger (from a 3-inch piece)
1/4 head napa cabbage, cored and thinly sliced (4 cups)
1/2 head red cabbage, cored and thinly sliced (4 cups)
1 small bunch scallions, thinly sliced (3/4 cup)

Steps:

  • Cook edamame according to package instructions; drain. Heat broiler, with rack in top position. In a small bowl, stir together lime zest, honey, and 2 teaspoons soy sauce. Brush a foil-lined rimmed baking sheet with 1/4 teaspoon sesame oil. Add salmon; brush with honey glaze. Broil until salmon is browned and opaque throughout, 6 minutes. Let cool slightly. Meanwhile, in a large bowl, whisk together lime juice, ginger, 4 teaspoons soy sauce, and 1 tablespoon sesame oil. Add cabbages, edamame, and scallions and toss to coat. Flake salmon into salad and toss very gently to combine.

Nutrition Facts : Calories 311 g, Fat 12 g, Fiber 6 g, Protein 28 g, SaturatedFat 2 g

SUMMER SALMON AND SLAW SALAD



SUMMER SALMON AND SLAW SALAD image

Categories     Fish     Low Carb     Grill/Barbecue

Yield Makes four main dish servings

Number Of Ingredients 17

1 cup shredded red cabbage
2 cups shredded green cabbage
one jalapeno pepper, seeds and ribs removed, very finely julienned
1 red bell pepper, seeds and ribs removed, julienned
2 scallions, sliced
Dressing:
½ cup red wine vinegar
¼ cup sugar
1 tablespoon prepared mustard
1 teaspoon hot pepper sauce
salt and pepper to taste
Salmon steak or fillet, about ¾ lb.
2 tablespoons prepared mustard
1 teaspoon hot pepper sauce
1 teaspoon ground cumin
¼ teaspoon ground black pepper
1 tablespoon olive oil

Steps:

  • Combine cabbage and peppers in large bowl. Combine dressing ingredients and whisk to blend. Pour three fourths of dressing over slaw mixture and set aside in refrigerator. Stir together mustard, pepper sauce, cumin and black pepper and rub over flesh side of salmon (if salmon is skinless, rub on both sides.) Preheat very heavy skillet over high heat. Add olive oil to pan, and add salmon, seasoned side down. Sear for about 10 minutes. Turn salmon over, turn heat down to low-medium and cover pan. Continue to cook until salmon is cooked throughout and begins to flake. (10 to 15 minutes) Remove skin, and set salmon aside to cool to room temperature. To serve, divide slaw mixture on four individual plates and place chunks of salmon on top. Drizzle salmon with remaining dressing.

Tips:

  • Choose the freshest salmon you can find. Look for fish that is firm to the touch and has a bright pink color. Avoid salmon that is slimy or has an off odor.
  • Use a variety of vegetables in your slaw. This will add flavor, color, and texture to the dish. Some good options include cabbage, carrots, celery, and red onion.
  • Dress the slaw with a light vinaigrette. This will help to keep the slaw fresh and flavorful. Use a combination of olive oil, vinegar, Dijon mustard, salt, and pepper to make a simple vinaigrette.
  • Grill the salmon until it is cooked through. The salmon should be cooked to an internal temperature of 145 degrees Fahrenheit. This will ensure that the fish is safe to eat and that it is still moist and flavorful.
  • Serve the salmon and slaw salad immediately. This dish is best enjoyed fresh. If you need to make it ahead of time, you can store the salmon and slaw separately in the refrigerator. Then, assemble the salad just before serving.

Conclusion:

Summer salmon and slaw salad is a delicious and easy-to-make dish that is perfect for a summer meal. The salmon is grilled to perfection and the slaw is light and refreshing. This dish is sure to please everyone at your table.

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