This salad with hot-smoked salmon delivers all of that and more, combining the delicate smokiness of salmon with the ...

Heat a medium, non-stick frying pan over a very high heat. Spray with 6–10 sprays of oil. Lift the salmon into the pan, reserving the marinade, and cook, without moving, for 2–3 minutes. Turn ...

For a variation on the breezy French favorite, this salmon Niçoise salad skips ... Filling, packed with veggies, and served cold, this composed salad is one of our ideal summer meals.

The punchy dressing used here will wake up your taste buds! It's a great way to transform leftover cooked salmon into a meal. serves ...

The salmon salad can be prepared up to one day in advance. When ready to use, spread it on bread for an open-faced sandwich ...

Then transfer to a cold plate. When you’re ready to unite salmon with salad, put the watercress into a large shallow bowl, sprinkle with the vinegar, and toss. Now add the salmon, removing the ...

Set aside at room temperature until ready to serve. Place salmon and tomato and peach salad on a large serving platter. Drizzle with remaining Davidson Plum vinaigrette and scatter with baby basil to ...

Don’t be afraid to experiment! Can you eat salmon cold on a salad? We love how warm salmon wilts the spinach in this recipe, but cold salmon also tastes fantastic. When served cold, salmon ...

Dress at least 30 mins before eating. Pile the salad high onto a flat plate and serve. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. Place the salmon in the center of ...