Grilled, baked, seared, or even cold leftovers from the last night’s dinner. Whip this salmon salad bowl up for a healthy ...

Beat the heat with these simple salads, ready in under 30 minutes from prep to plate. Packed with leafy greens, light ...

Salmon Cobb Salad recipe creator Justin Chapple suggests ... and remaining 1/4 teaspoon pepper in a bowl. Toss together lettuce, watercress, and 1/2 cup dressing on a large platter; season with ...

Either serve the different components in separate bowls or spoon some warm rice into serving bowls and top with the salmon and mango salad and garnish with the crispy salmon skin.

1. Make the salad: Combine the salmon, onion, parsley, dill, chives, lemon juice, yogurt, capers, hot sauce and pepper in a bowl. Mix with a fork to combine. If too dry, add additional yogurt or ...

The Ely Echo weekly newspaper and its companion pieces - North Country SAVER and North Country ANGLER - provide insight into ...

Take this salmon salad as an example ... place the skillet in the preheated oven for about 6 minutes. In a medium bowl, add garlic, dry mustard, salt, and pepper. Using a fork, mash the garlic ...

In a bowl, whisk together the oil, mayonnaise, mustard, pickle juice, ginger and salt. Set aside. Line each of 4 salad plates with 2 lettuce leaves. Divide and top the leaves with the salmon and ...

Meanwhile, in a large bowl, toss spinach with remaining ... Or, if you’re looking to add vibrant color to the salad, opt for sockeye salmon. Regardless of the type, we suggest using skinless ...

remaining oil and reserved seasoning mixture in a large bowl with a fork or whisk until blended. Add the salad greens and toss to coat. 4. Divide the salad among 6 plates. Top with the salmon ...