Best 3 Northwest Summer Salad With Smoked Salmon Recipes
In the heart of the Pacific Northwest, where nature's bounty converges, a culinary symphony awaits. A symphony of flavors, textures, and colors, orchestrated by the freshest ingredients that the region has to offer.
Northwest Summer Salad with Smoked Salmon is an ode to the season's bounty. A medley of crisp greens, vibrant berries, creamy avocado, crunchy cucumber, and succulent smoked salmon, all tossed in a tangy-sweet dressing. This salad is a burst of summer in every bite.
But our culinary journey doesn't end there. This article unveils a treasure trove of recipes that celebrate the Northwest's summer bounty. From Grilled Corn Salad with Avocado Dressing, a symphony of charred corn, creamy avocado, and tangy dressing, to Northwest Summer Berry Pie, a flaky crust encasing a medley of juicy berries, each recipe is a testament to the region's culinary prowess.
These recipes aren't just a collection of ingredients; they are stories waiting to be told. Stories of farmers tending their fields, fishermen navigating the waters, and chefs crafting dishes that capture the essence of the Northwest. Each recipe is a journey, a journey that begins with the first bite and lingers long after the meal is finished.
Join us on this culinary adventure as we explore the flavors of the Northwest, one recipe at a time. Let your taste buds be tantalized by the vibrant salads, refreshing soups, delectable entrees, and decadent desserts that showcase the region's finest. Ready your palate for a symphony of flavors, textures, and colors, as we embark on this culinary voyage through the Pacific Northwest's summer bounty.
SMOKED SALMON NIçOISE SALAD
Steps:
- Preheat the oven to 425 degrees F.
- Toss the potatoes with 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet. Roast for 15 minutes.
- Meanwhile, toss the haricot verts with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper and place on one side of a second baking sheet. Place the eggs on the other side of the baking sheet. After the potatoes have roasted for 15 minutes, add the second baking sheet to the oven. Continue to roast until the potatoes are golden brown and crispy in spots and easily pierced with a fork and the green beans are tender and crisp in spots, about 15 minutes more.
- Immediately submerge the eggs into a bowl of ice water and let sit for 10 minutes. Peel and quarter the eggs.
- Mix the vinegar, mustard, thyme leaves and red onion in a medium bowl. Whisking constantly, drizzle in the remaining 1/4 cup olive oil until emulsified.
- Divide the lettuce among serving plates. Arrange the potatoes, haricot verts, salmon, eggs, cherry tomatoes and olives on top of the lettuce and drizzle each plate with some of the dressing. Sprinkle with salt and a few grinds of black pepper.
NORTHWEST SALMON SALAD
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
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
NORTHWEST SUMMER SALAD WITH SMOKED SALMON
Steps:
- In a glass jar, shake the citronette ingredients. Can be made ahead. Let stand at room temperature until ready to use. In a large mixing bowl, toss the first 7 ingredients with a small amount of the citronette. (Too much will wilt the salad.) Carefully, arrange the tossed ingredients on a large platter. Scatter avocado, blueberries, lemon zest, and edamame on top. Sprinkle well with Kosher salt. Add flaked smoked salmon, crumbled feta, and toasted almonds. Sprinkle liberally with coarse ground black pepper. Put remaining citronette in a small bowl or pitcher. Serve plattered salad with citronette,lemon wedges, and additional Kosher salt and coarse ground black pepper.
Tips:
- Use fresh, seasonal ingredients: This salad is best made with fresh, ripe fruits and vegetables. If you can, try to buy your ingredients from a local farmer's market or organic grocery store.
- Don't overcook the salmon: Smoked salmon is already cooked, so you don't want to overcook it in the salad. Just gently fold it in at the end.
- Use a light dressing: A light dressing will help to keep the salad tasting fresh and summery. A vinaigrette or a simple olive oil and lemon juice dressing are both good options.
- Garnish with fresh herbs: Fresh herbs, such as dill, chives, or parsley, will add a pop of color and flavor to the salad.
Conclusion:
This Northwest Summer Salad with Smoked Salmon is a light, refreshing, and flavorful salad that is perfect for a summer meal. It is packed with fresh fruits and vegetables, and the smoked salmon adds a delicious smoky flavor. This salad is also very easy to make, and it can be made ahead of time, making it a great option for busy weeknights.
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