Best 7 Summer Salmon And Slaw Salad Recipes

SUMMER SALMON SALAD

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.

NORTHWEST SALMON SALAD

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.

SALMON-MACARONI SLAW

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.

SUMMER BERRY SALAD WITH SALMON

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.

SUMMER SALMON SALAD

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.

SHREDDED CABBAGE AND SALMON SALAD

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.

SUMMER SALMON AND SLAW SALAD

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.