The salmon salad recipe that will have you craving more salad! | Vietnamese Salmon Salad
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Cripsy Salmon Crushed Potatoes with Fresh Crab Meat
Salmon is a popular food. Consuming salmon is considered to be reasonably healthy due to the fish's high protein, high Omega-3 fatty acids, and high vitamin D content. Salmon is also a source of cholesterol, ranging 23--214 mg/100g depending on the species. According to reports in the journal Science, however, farmed salmon may contain high levels of dioxins. PCB (polychlorinated biphenyl) levels may be up to eight times higher in farmed salmon than in wild salmon. Omega-3 content may also be lower than in wild caught individuals, and in a different proportion to what is found naturally. Omega 3 comes in three types, ALA, DHA and EPA; wild salmon has traditionally been an important source of DHA and EPA, which are important for brain function and structure, among other things.
Salmon Salad Nicoise with Tarragon Mayo (Part 2) | Gordon Ramsay
Gordon Ramsay starts the second stage of his nicoise by preparing a light tarragon mayonaise.
The most delicious Christmas recipes, cooked up by the world's greatest chef at home, Gordon Ramsay's Ultimate Christmas will teach you everything you need to know to cook up the perfect Christmas.
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Ina Garten's Roasted Salmon Nicoise Platter | Barefoot Contessa | Food Network
Ina makes a nicoise platter, substituting the traditional tuna with roasted salmon!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Roasted Salmon Nicoise Platter
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 5 min
Prep: 20 min
Inactive: 30 min
Cook: 15 min
Yield: 12 servings
Ingredients
4 lemons, zested and juiced
1/4 cup olive oil
1/4 cup Dijon mustard
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
6 pounds skin-on fresh salmon fillets
3 pounds small Yukon gold potatoes
1 1/2 pounds haricots verts, stems removed
3 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
12 hard-cooked eggs, peeled and cut in 1/2
1 bunch watercress or arugula
1/2 pound large green olives, pitted
1 can anchovies, optional
Vinaigrette:
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
Directions
Preheat the oven to 500 degrees F.
For the marinade, whisk together the lemon juice, lemon zest, olive oil, mustard, garlic, 1 1/2 tablespoons salt and 1/2 tablespoon pepper in a small bowl and set aside.
Place the salmon on a sheet pan that has been covered in aluminum foil, and drizzle the marinade over the salmon. Allow the salmon to sit for 15 minutes.
Meanwhile, place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. When the potatoes are cool enough to handle, slice them in thick slices and set aside.
Place the salmon in the oven and cook for 12 to 15 minutes, or until it is almost cooked through. Remove to a plate and allow it to rest for 15 minutes. Remove the skin and break into large pieces.
Blanch the haricots verts in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water. Drain again and set aside.
For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
Arrange the salmon, potatoes, haricots verts, tomatoes, eggs, watercress, olives and anchovies, if used, on a large flat platter. Drizzle some vinaigrette over the fish and vegetables and serve the rest in a pitcher on the side.
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Ina Garten's Roasted Salmon Nicoise Platter | Barefoot Contessa | Food Network
Salmon Pinapple Salad - Easy Dinner Salad
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We're back with another super simple, super yummy salad that is perfect for your main dinner entree!
INGREDIENTS:
Salmon
Soyaki Sauce (Trader Joes)
Romaine Lettuce
Pineapple (grilled or fresh)
Chopped Red Cabbage
Chopped Green Cabbage
Shredded Carrots
Sliced Cucumbers
Slivered Almonds
Annie's Asian Sesame Dressing
Directions:
Marinate Salmon in Soyaki Dressing over night
Bake at 400 degrees (15-25 min depending on size of Salmon)
Chop all your vegetables, toss them in bowl
Drizzle and toss Annies Asian Sesame Dressing
Add salmon on top!
6 Refreshing Summer Salad Recipes to Beat the Heat!
(1) Roast Vegetable Salad
I Make this Complete Meal Roast Vegetable Salad all year-round!
Who says salads have to be raw? There’s something delicious about a roasted vegetable salad in any season!
Because all vegetables cook at different rates, there’s a little skill and timing involved, but don’t worry it’s very easy. You first start with the hardest vegetables, the potatoes and sweet potato. The potato is still harder than the sweet potato, so you want to cut the pieces smaller, this way they finish cooking at the same time. Once these are almost cooked, you then add the softer vegetables. Finally, the tomatoes. Remember, it’s a salad, not a roast, therefore you don’t want to overcook the vegetables, you simply want to extract more flavour from them but still retain their integrity. Once cooked, simply toss the cooked vegetables (still warm) into your favourite dressing. I added mine if that helps.
(2) Summer Salad
With avocado, olives and semi dried tomatoes
What’s better than a healthy fresh salad on a hot day. This salad can be made as a standalone meal or as a side dish to complement a nice steak, chicken or even fish. The rocket salad (arugula) gives you a peppery taste, the tomatoes and olives will bring you to the Mediterranean and the avocado provides the smooth richness. Use semi dried tomatoes if you can otherwise sun dried will also work, just use a little less. Made with a French style dressing using only one bowl, so very simple.
(3) Mediterranean Salad
A healthy Complete Meal Salad with Cheese and Potato.
A healthy and super delicious Mediterranean salad everyone will love. A complete meal to enjoy with crusty bread. One thing I always admire when travelling through the Mediterranean countries is the freshness of the ingredients. That is always the key to a good salad, wholesome and fresh produce. This recipe is purely a guideline, so there’s plenty of flexibility for you to make it your own. Vary the quantities, it’s all about balance of colour. Try not to overdress the salad with the dressing, once the salad is gone there shouldn’t be a poodle of dressing in the bottom of the plate. It should almost be dry, so don’t use it all. Enjoy my Mediterranean salad with a bunch of people.
(4) Roasted Beetroot Salad
A healthy beetroot salad with a sweet and salty flavour. The dressing is made with honey and vinegar complimenting with the saltiness of the feta cheese. Beetroots are first peeled then roasted so you can that nice caramelisation on the outside. I find this better than peeling after. It is advisable to wear gloves when handling beetroots, as the juice will stain your hands, and that can last most of the day. For me personally that doesn’t bother me. I used my home-grown beetroots, which were so easy to grow from seeds, no chemicals, no sprays, all one hundred percent organic goodness. This is a very healthy salad, it’s delicious, and can be consumed as a complete meal. Enjoy my roasted beetroot salad with rocket, cheese and walnuts.
(5) The best Caesar salad with grilled chicken
Tasty and tangy with optional crispy bacon
Keeping closely to the original, a Caesar salad is composed of romaine or cos lettuce, croutons and a dressing made from Worcestershire sauce, garlic, egg yolk, Dijon mustard, lemon juice and Parmesan cheese. For this Caesar salad I’ve also added warm grilled chicken breast and crispy bacon. It’s tangy, it’s packed with flavour and makes a delicious meal. You cannot beat making your own dressing, enjoy the best Caesar salad with grilled chicken. The best Caesar salad with grilled chicken.
(6) No Mayo Summer Potato Salad
With lean bacon and fresh herbs
A healthier alternative to a potato salad. This recipe has no mayonnaise but uses healthy Greek yogurt instead for that creamy consistency. The bacon is lean so there’s very little fat and it’s packed with fresh herbs, and the tangy taste of Summer.
???? (1) Roasted Vegetable Salad -
???? (2) Summer Salad -
???? (3) Mediterranean Salad -
???? (4) Roasted Beetroot Salad -
???? (5) Caesar salad with grilled chicken -
???? (6) Summer Potato Salad -
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