Traditional recipes

Salmon with Dijon vinaigrette recipe

Salmon with Dijon vinaigrette recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Salad
  • Salad dressing
  • Vinaigrette

White wine vinegar, Dijon mustard and herbs make this a truly memorable way to cook salmon. I made it the other night and everyone said that it was the best fish they'd had!

8 people made this

IngredientsServes: 6

  • 125ml white wine vinegar
  • 1 1/2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon dried Italian herbs
  • 4 sprigs fresh rosemary
  • 1 teaspoon dried tarragon
  • 1 tablespoon capers, drained
  • 1 tablespoon oil-packed sun-dried tomatoes, drained and sliced
  • 675g salmon fillets
  • freshly ground black pepper to taste
  • 4 Kalamata olives, pitted and sliced

MethodPrep:15min ›Cook:20min ›Extra time:1hr › Ready in:1hr35min

  1. In a shallow baking dish, mix the white wine vinegar, Dijon mustard, lemon juice, Italian herbs, rosemary, tarragon, capers and sun-dried tomatoes. Place the salmon fillets into the dish, and turn to coat with the marinade. Season with pepper, and sprinkle with olives. Cover, and refrigerate 1 hour.
  2. Preheat oven to 190 C / Gas 5.
  3. Bake uncovered for 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

Recently viewed

Reviews & ratingsAverage global rating:(12)

Reviews in English (8)

by Amy Dahlin Chaffins

Wow! Very easy to make and it was a hit with my husband! I baked the salmon for about 15 minutes in the marinade and then removed the salmon from the marinade and baked it another 10 minutes on a baking sheet.-11 Aug 2004

by DC Girly Girl

I made the vinaigrette part for a salad. I didn't use the sun-dried tomatoes, but added some parmesan and a little splenda to taste. Pretty good for a lo-cal salad dressing. Next time I think I will omit the lemon juice though, because it was a bit tart (hense the splenda), but then again it wasn't meant to be a salad dressing. Also, rinse the capers! They are very briny!-15 Mar 2005


Salmon Nicoise Salad with Dijon Vinaigrette

Salmon Nicoise Salad with roasted salmon, potatoes, haricots verts, tomatoes, eggs and olives, topped with a delicious dijon mustard vinaigrette. So delicious!

I would be remiss if I didn’t address the events of the past two weeks. Click here to read my thoughts if you’d like.

I love food and cooking and being in the kitchen. Food is what brings people together. Food is what brings my family together. One of my favorite things to do is cook for and feed people. No one knows exactly what this summer will bring, whether we will eventually be in larger gatherings, going out freely with our friends, or just staying at home with our families. In any case, we all have to eat and I can&rsquot think of a better thing to make and eat than this Salmon Nicoise Salad.


Lemon Dijon Salmon Salad

I usually find myself eating one for lunch most days and when my husband and I go out to dinner I always like to look for a good one at the restaurant to try out. I like my salads to be interesting, not just iceberg lettuce with a few carrots on top. My favorite vegetables to put in salads are of course the usual suspects, tomatoes, cucumber, carrots, and celery. However I love to add vegetables and meats that aren’t always found in the standard dinner salad such as zucchini, squash, cauliflower, mushrooms, chicken, salmon, and turkey. Today I thought I would share with you this easy to make and full of flavor Lemon Dijon Salmon Salad.

I don’t know why I haven’t shared more salad recipes on my website since it’s one of my favorite things to eat, but I will definitely be doing more of it in the future. The star of this salad isn’t so much the vegetable part of the salad as it is the salmon topping.

The salmon salad part consists of 2 cans of salmon, a green onion, half a bell pepper (green or red), a stalk of celery, and dried cranberries. This is tossed together and set aside while you make the yummy and light vinaigrette to mix in to it. The vinaigrette is a combination of extra virgin olive oil, dijon mustard, honey, the juice of half a lemon, white balsamic vinegar, salt, and pepper. Whisk the dressing well, or use my favorite method of shaking it all up in a small mason jar. Pour the vinaigrette over the salmon salad and mix it until it is all coated. I serve this lemon dijon salmon salad over a simple salad made of romaine or mixed greens and some sliced tomatoes. I then pile the salmon salad high on it and dig in! This salad makes a great weeknight dinner since it comes together so quickly as well as a filling lunch. This salad is perfect if you are trying to watch carbs, but in case you aren’t or just want some added carbs, it is also delicious wrapped up in a whole wheat tortilla or piled on top of a piece of crusty bread.


Which Type Of Salmon To Buy

I always recommend buying the highest quality of wild-caught salmon that your budget allows. I mention this in the video below and chat about why I love King Salmon, Sockeye Salmon and Coho Salmon . And why I always steer clear of Atlantic Salmon (hint: I’m no fan of pollutants, antibiotics and toxins in my fish).


How To Make Quinoa Salad with Balsamic Vinaigrette

So first things first, you make the vinaigrette. It&rsquos simple and uses basic ingredients that you probably have in your pantry right now. Just 4 ingredients. Balsamic vinegar, olive oil, dijon mustard, and garlic. I like to season with a little bit of salt and pepper. Whisk all that together and set aside.

Next, you make the salad. This is the part when having a cooked grain ready to go is key. I always like to have either cooked rice or quinoa in my fridge for moments like these. Aside from that, you can always chop up your veggies and store them in air tight containers. That way it all comes together super quick!

So, you grab cooked and cooled quinoa, chopped tomatoes, onions and arugula. Mix it all up and add the dressing. Taste test and season with salt + pepper, if needed. I loooove me some chilled quinoa with veggies.


Salmon Salad with Honey-Dijon Vinaigrette

Dinner salads are one of my favorite types of meals. I know that the name “salad” can be deceiving, as some are filled with high-calorie ingredients. By making a dinner or lunch salad at home, you can control the ingredients and nutrition. Plus, eating at home is usually much more budget-friendly, too.

I had two goals when making this salad. First, it had to taste good. Taste is so important when it comes to our food, right? My second goal was to incorporate as many unprocessed and healthy “superfoods” as possible. Superfoods are foods that have many health benefits- for your heart, brain, and even mood.

The taste and flavors are amazing. It’s full of spiced grilled salmon, toasted walnuts, creamy avocado, fresh blueberries, red onion, and tangy goat cheese. You definitely won’t feel that you’re missing anything while eating this salad. It will leave you full of energy to tackle the rest of your day!

You can prepare the salmon any way you like or even use canned or smoked salmon. If you don’t have cooked salmon already, I have included a simple spice rub and pan grilling instructions that only takes a few minutes. A little drizzle of fresh lemon juice over the salmon and salad works well too.


Grilled Salmon With Dijon-Raspberry Vinaigrette

Raspberries and Dijon mustard make a unique combination of sweet and savory, which is perfect for grilled salmon.

Ingredients

  • 1 tablespoon canola oil
  • 1/2 cup black currant or grape juice concentrate
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup grainy Dijon mustard
  • 1/4 cup fresh lime juice
  • 1 salmon fillet, about 13 oz
  • 1 head dark green leaf lettuce
  • 3 cups frozen raspberries, thawed

Preparation

1. In small bowl, whisk together vinaigrette ingredients. Reserve 1/2 cup (125 mL) and pour remaining 1 cup (250 mL) into resealable plastic bag. Add salmon to bag, seal and place in refrigerator. Marinate up to 30 minutes.

2. Wash and dry lettuce. Set aside.

3. Preheat indoor grill pan or outdoor barbecue to medium heat. Remove salmon from plastic bag and discard marinade. Grill salmon 5-10 minutes or until cooked through, turning once.

4. Mix together reserved dressing with 2 cups (500 mL) thawed raspberries. Set aside.

5. Chop lettuce and divide equally between four plates, about 1 1/2 cups (375 mL) per plate.

6.Divide cooked salmon into four equal pieces and place each piece on top of lettuce. Spoon 1/4 of raspberry mixture over salmon. Garnish with extra raspberries and serve.


  • whole wheat bread (2 grams of fiber or more per slice) 2 slice 2 slice
  • parsley (chopped) 1/4 cup 1/4 cup
  • olive oil 2 tbsp 2 tbsp
  • Dijon mustard 1/4 cup 1/4 cup
  • garlic (minced or grated) 2 clove 2 clove
  • onion(s) (minced) 1/4 cup 1/4 cup
  • Splenda Brown Sugar blend 1 tbsp 1 tbsp
  • salmon filets (4-ounce each, skinless) 4 4
  • salt (optional) 1/2 tsp 1/2 tsp
  • black pepper 1/4 tsp 1/4 tsp
  • nonstick cooking spray 1 1

Seared Salmon & Shallot-Dijon Vinaigrette with Roasted Potatoes & Sautéed Vegetables

Alaska Salmon with Orange and Watercress

Citrus Macadamia Alaska Pollock Lettuce Wraps


Preparation

  1. Vinaigrette:
    1. Whisk the vinegar, mustard, and shallot together in a medium bowl. Gradually whisk in the honey, then the oil, until the dressing is emulsified. Season to taste with salt and pepper. (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature and whisk or shake well before serving.)
    1. 1. Heat your grill to high.
    2. 2. Brush the fish on both sides with oil and season with salt and pepper. Grill the salmon skin side down until the skin is lightly charred and crisp, 4 to 5 minutes. Turn the fillets over, reduce the heat to medium or move to a cooler part of the grill, and cook until just cooked through but not falling apart, 2 to 3 minutes more.
    3. 3. Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately.

    Bobby Flay's Boy Gets Grill


    Salmon Nicoise Salad With Lemon Anchovy Dijon Vinaigrette

    No one likes a boring salad, so why not mix it up a bit! I tend to love salads all year long, but summer time is perfect season to enjoy a delicious salad packed with vitamins and nutrients. I also am more active in the summer, so I tend to get hungry often. Salad can be a light snack, or with a little help, it can also be a filling meal.

    Tuna Nicoise is a French salad served with potatoes, green beans, and olives, traditionally. Since my husband is from Alaska, we are a salmon family. I suggest that Pink or King salmon, but Atlantic will also do the job if the wild variety is not available.

    They say you eat with your eyes first and this Salmon Nicoise Salad combines vibrant colors with a variety of textures and flavors to awaken all your senses. I find that a traditional tuna Nicoise salad can be bland and dry at times, but this salad has moist and flaky salmon roasted with caper oil…so bye bye bland!

    Join In & Get Access To My Monthly Beauty Giveaways!

    Never Miss A Busy Wife Moment

    Sign Up Today To Receive My Weekly Newsletter, Insider Tips & More!


    Watch the video: Σολομός με μανιτάρια. Συνταγή του Λευτέρη Λαζάρου (May 2022).


Comments:

  1. Dar

    Sorry, not in that section .....

  2. Maugore

    What words... super, a magnificent phrase

  3. Jakson

    I must tell you this is a delusion.

  4. Ovidiu

    Beauty, especially the first photo

  5. Leith

    Idea good, it agree with you.

  6. Blaec

    What necessary words ... Great, a remarkable idea

  7. Kenyon

    I can recommend you to visit the website, which gives a lot of information on the subject of interest to you.

  8. Onfroi

    Bravo, you're not mistaken :)



Write a message