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Smoked Salmon and Grapefruit Salad recipe

Smoked Salmon and Grapefruit Salad recipe



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  • Recipes
  • Dish type
  • Salad
  • Seafood salad
  • Salmon salad

This salad has the perfect combination of flavours and textures. Enjoy as a starter or as a side dish.

1 person made this

IngredientsServes: 4

  • 1 pinch cracked pink peppercorns
  • 200g lamb's lettuce
  • 4 grapefruits
  • 8 slices smoked salmon, cut into small squares

MethodPrep:15min ›Ready in:15min

  1. Top and tail the grapefruits. Slice the skin off the grapefruit over a bowl. This is to catch any juices.
  2. Using a small knife, segment the grapefruits over the juice bowl.
  3. Arrange the lamb's lettuce onto each serving plate or a large salad bowl. Top with grapefruit segments and smoked salmon.
  4. Mix together 1 pinch of cracked peppercorns and 1 tablespoon grapefruit juice from the bowl. Pour over the salad and serve.

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Bright and balanced

This Smoked Salmon and Citrus Salad with Cucumber and Avocado is one of my favorite ways to enjoy citrus for brunch. Tender smoked salmon is layered with a variety of fresh grapefruit and orange, thin ribbons of English cucumber, and creamy sliced avocado, then drizzled with olive oil and a generous measure of flaky sea salt. The resulting dish is bright and balanced, with layers of unctuous texture to balance the tart sweetness of the citrus.


Grilled salmon and grapefruit

Ingredients

  • 1¼ lbs 550 g salmon, boneless fillet salmon, boneless fillets
  • 2 tbsp 2 tbsp olive oil
  • salt and pepper
  • 2 2 red grapefruit red grapefruits
  • 3 cups (3 oz.) 700 ml (90 g) baby spinach or arugula lettuce
  • 1 cup (8½ oz.) 240 ml (240 g) canned whole tomatoes
  • 2 oz. (6 1 &frasl3 tbsp) 55 g (90 ml) blanched almonds
  • 1 tbsp 1 tbsp sesame seeds
  • 1 1 garlic clove garlic cloves
  • ½ tbsp ½ tbsp red wine vinegar
  • ½ tsp ½ tsp salt
  • ¼ tsp ¼ tsp ground black pepper
  • ¼ cup 60 ml olive oil

Instructions

Tomato and almond pesto

Recommended special equipment

This pesto lasts for at least a week in the fridge and can also be stored in the freezer.

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Smoked salmon ponzu salad

Peel and segment the grapefruit with a serrated knife, removing the pith. Pour juices into a bowl as you go. Spoon off 3tbsp of juice, mix into a jug with the light soy sauce and honey and set aside.

Arrange smoked salmon slices, grapefruit segments and watercress leaves over 8 starter plates. Scatter with the pomegranate seeds. Just before serving, drizzle each plate with 1½tsp of the dressing.

Segment the grapefruit and make dressing a day ahead. Store dressing, and segments in remaining juice, in separate covered containers in fridge. Arrange salads on starter plates up to 3hr ahead and chill. Remove from fridge 30min before serving and drizzle with the dressing at the table.


Grapefruit, avocado and salmon salad recipe

Juicy bitter grapefruit with fennel, avocado and salmon. Sue recommends using wild Alaskan salmon.

Cook&rsquos tip: Use white or red grapefruit if pink ones are not available

Ingredients

  • 1 x 416g cans red or pink salmon
  • 1 x 135g bag rocket
  • 1 small red onion, thinly sliced
  • 1 head fennel, thinly sliced
  • 2 avocados, peeled, pitted and sliced
  • 1 pink grapefruit
  • 1 x 416g cans red or pink salmon
  • 1 x 135g bag rocket
  • 1 small red onion, thinly sliced
  • 1 head fennel, thinly sliced
  • 2 avocados, peeled, pitted and sliced
  • 1 pink grapefruit
  • 1 x 416g cans red or pink salmon
  • 1 x 135g bag rocket
  • 1 small red onion, thinly sliced
  • 1 head fennel, thinly sliced
  • 2 avocados, peeled, pitted and sliced
  • 1 pink grapefruit
  • 1 tsp Dijon or wholegrain mustard
  • 4 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp Dijon or wholegrain mustard
  • 4 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp Dijon or wholegrain mustard
  • 4 tbsp olive oil
  • 2 tbsp lemon juice

Details

  • Cuisine: British
  • Recipe Type: Salad
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 0 mins
  • Serves: 4

Step-by-step

  1. Drain the canned salmon, reserving 2 tablespoons of the liquid. Remove any skin and bones, if wished, then break the salmon into chunks.
  2. Put the salad leaves into a large salad bowl and add the red onion, fennel and avocados. Peel the grapefruit using a sharp, serrated knife to remove all the peel and pith, then slice into segments, removing all the membrane. Do this over the salad bowl to catch all the juice
  3. To make the dressing, whisk together the reserved salmon liquid with the mustard, olive oil and lemon juice. Tip into the salad bowl and add the salmon chunks, then toss together gently so that the salmon does not break up too much. Season and serve at once

This recipe was devised for www.alaskaseafood.org. Photography by Steve Lee.

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Comments

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This citrus and hot smoked salmon salad is full of fresh herbs and drizzled with the yummiest soy and ginger dressing. It’s all zingy freshness and definitely breaks up the whole heavy winter dishes vibe I’ve been going down lately. My booty was definitely begging for a salad.

The soft boiled eggs topping it are entirely optional but the creamy egg yolk with the salty dressing and fresh herbs is pretty amazing. And they also make it way more filling without having to add more of the more expensive protein – the salmon.

I don’t know if I’ve mentioned this before but I LOVE hot smoked salmon. it’s salty deliciousness is my favourite thing to add to a cheese platter and it makes for the easiest quick lunches or dinners. If you’re into canned fish you could perhaps try canned salmon in spring water on this but I’m not a big fan of that texture and the stronger fish taste. I’m all about the smoked variety. Gravlax would definitely work in this salad too. But you have to try it with the hot smoked salmon because the flavours are amazing together. You should be able to purchase it at the deli, supermarket or fishmongers depending on where you shop.

If you want to cut down on salt you could use fresh salmon and just steam it then flake it through the salad. You can see how I normally steam salmon in this recipe. It’s for ocean trout but works just the same with salmon!

If you’re feeling more peckish have this salad with brown rice or quinoa as the base and it makes for a really delicious meal. The extra dressing adds enough flavour for the rice and the sharpness of that dressing with the sour grapefruit cuts through the fat from the oily fish, it’s the best.

I’ve been eating this a lot lately. And will probably have it again this week as a rice bowl. I also had it for lunch the other day by itself and then last night made it again as part of a dinner party spread with brown rice, a coconut dahl (coming soon) and sweet potato and cashew curry (also coming soon). It added a nice bright freshness next to the other curries, dinner party goodness.

If you’re prepping for lunches keep the grapefruit segments and dressing separate until ready to serve as they will make those ribbons of cucumber and delicate herbs soggy if left for too long.

Ingredients

2 tbs finely chopped spring onion

1 clove of crushed garlic

3 Tbs soy sauce/ tamari if GF

1 tsp freshly grated ginger

1 tsp honey, rice malt or maple syrup

1 continental cucumber, sliced into long ribbons

1/3 cup spring onion, finely sliced

1 pink grapefruit, peeled and cut into segments, then halve the segments

1 birdseye chilli, finely sliced

2 Tbs shredded coconut, lightly toasted in a dry pan

Dressing: Combine the spring onion, garlic and 2 Tbs water in a small pot and cook until onion has softened and water has mostly evaporated. Add the vinegar, soy, remaining water and ginger and bring to a boil. Simmer until reduced by 2/3, add the syrup and cook for 1 minute longer. Turn off the heat and stir through the fish sauce. Set aside to cool.

Meanwhile: Bring a small pot of water to the boil. Add the eggs and boil in their shells for 6 minutes and 30 seconds exactly. sue a timer! Remove from the water and place in ice cold water until cool enough to peel.

Prep all the salad ingredients according to instructions in the ingredient list. Place in a large bowl together and flake over the salmon. Toss tightly to combine with 2 tsps of the dressing and then transfer to your serving bowl. Slice the eggs in half and place on top of the salad. Drizzle over another 2 teaspoons of dressing and serve the rest on the side. You may not need if you’re having by itsef but if your serving with rice or quinoa it will be welcome!


Avocado, Smoked Salmon, and Grapefruit Salad

I don’t think I’m the only one in Paris who feels it, and I’ve noticed the change taking place very gradually. After months of grey sky, moody waiters, and an overall grim outlook on life, the sun has finally graced us with her presence and Parisians from all corners have decided to come out of hibernation for endless cafés and the chance to flâner (a particular word, hard to translate, generally meaning to stroll with no purpose). It has been a particularly cold winter here, and after a consistent week of sun, I get the feeling that Paris will soon again be the friendly and jovial place we know and love, rife with lovers embracing in parks and groups of friends sitting along the Seine around a bottle of wine, a baguette, and some fabulously stinky cheese.

This dish came to be born on a whim, when I myself was flâner-ing down rue de Bretagne in the 3rd arrondissement, trying to figure out what I would make my friend and I for dinner. Since smoked salmon is extremely popular here (and considered quite the luxury), I decided that it would have to go in the mix. A craving for an avocado here, and an urge to eat some grapefruit there, and voila! So is born a new recipe.

This salad is at once light and refreshing, simultaneously satisfying that creamy craving, thanks to the avocado, and the desire to eat something healthy during the generally heavier winter months. Plus, it’s a great way to make use of winter vegetables and fruits.

Just a note: I know that while endives are a dime a dozen here in Paris, and are used as commonly as celery is in America, it is not as easy to get in other parts of the world. If you can’t find endives, you can easily substitute iceberg lettuce for the endive (that is actually what I had originally intended to use). Just chop up the lettuce finely, and ignore the bit about placing it on an endive boat.

I am confident in this dish mainly because I’ve made it three times now, once for myself and two more times for my friends Diana and Annette, and we all agreed that this recipe is a keeper. Although the list of ingredients is on the longer side (but sill reasonable), this salad is a cinch to pull together and will likely leave you feeling content yet not overly full.

Although I have said it before I believe there is no harm in saying it again: when making salads, please don’t skimp on the quality of the olive oil. I personally bought a fruity olive oil coming from the Provence region of France, at a store here in Paris called Premiere Pression Provence. Although it is impossible to say for sure, I am certain that this olive oil helped the salad go from tasty to something truly memorable. So please, spend the extra few dollars/euros/currency to treat yourself to something grand!

Avocado, Grapefruit, and Smoked Salmon Salad – serves 1
1 endive
2 slices smoked salmon
1 handful toasted walnuts or slivered almonds, or both
1 small grapefruit
1 avocado
1-2 tablespoon chopped fresh dill
2 tablespoons olive oil

1. Peel out the outer two layers of the endive (optional) set aside. Cut off the root and tip of the endive, and roughly chop the rest. Place in a medium bowl.
2. Dice the smoked salmon into small pieces, roughly equivalent of the endive pieces, and add to the bowl.
3. Roughly chop the walnuts (or almonds if using), and toast in the oven at 400°F/200°C for 5 minutes or on the stove in a skillet. Once slightly cooled, add to the bowl with the salmon and endive.
4. Cut a grapefruit in half. Peel one of the halves, and remove the segments from the skin. Chop the grapefruit segments and add to the medium bowl.
5. Cut the avocado in half lengthwise, and remove the pit. With a paring knife, divide the avocado halves (while still in the skin) into small cubes, and scoop it out with a spoon. Place in the medium bowl.
6. Make the sauce: squeeze the juice of the remaining grapefruit half into a small bowl. Add a pinch of salt, pepper, and freshly chopped dill. Slowly whisk in olive oil until you have a consistency and taste that you like (probably 2 tablespoons).
7. Toss the sauce and the remaining dill in with the ingredients in the medium bowl. Season to taste with salt and pepper. If using, place the salad on the endive leaves for a prettier presentation.
Bon appétit!


The Epic Seafood Dish to Blow Her Away This Valentine's Day

For Valentine's Day this year, we asked the great Charlie Palmer (of his eponymous Steak) to craft the ultimate dinner menu for you. Of course, it's really not for you, but for the special person in your life. So join us in cooking up something truly unforgettable, because it's what she deserves. And check out the rest of the menu, from salad to dessert, here.

Peeky Toe Crab Salad with Smoked Salmon

Peeky Toe Crab Salad

Ingredients

&bull 1 Tbsp. shallots, small dice

&bull 1/2 Tbsp. Italian parsley, chopped

&bull 10 oz. smoked salmon sliced thin

&bull 4 oz. watercress, washed and dried

&bull splash extra virgin olive oil

&bull 1 grapefruit, (segment into "supremes," save zest for Yuzu Crème fraiche)

&bull Yuzu Crème Fraiche (recipe below)

&bull lavash or pita chips, purchase

Place crab in large bowl and pick through to remove any shells and cartilage. Press out any excess moisture. In a separate bowl, combine mayonnaise, shallots, celery, chives, and cayenne pepper. Season to taste with salt and pepper to taste. Combine the seasoned mayonnaise mixture with the crabmeat, be careful not to overmix.

Dress watercress with a splash of extra virgin olive oil and season with salt and pepper to taste.

To serve divide dressed watercress greens between two chilled plates. Scoop half of the crab salad on top of greens and spread out evenly to form a rectangle shape. Twist smoked salmon slices to appear ribbon like, alternately, placing slices of smoked salmon along one edge of the crab salad. Place grapefruit supreme's along the other edge of crab salad before garnishing the crab salad with a dollop of Yuzu crème fraiche. Serve with Lavash or pita chips.

Yuzu Crème Fraiche

Ingredients

&bull zest of 1/2 lemon and 1/2 lime

&bull Zest of grapefruit (Use zest of grapefruit rind prior to segmenting for the above Crab Salad recipe)

In a small mixing bowl add crème fraiche, lemon, lime and grapefruit zest and mix thoroughly. Add Yuzu Juice and whisk until crème fraiche has some body.


Grapefruit smoked salmon salad and $100 Milk & Eggs Giveaway

If you have been following my blog for a while now, you will know that I am always busy. I am usually frantically dividing my time between photographing a recipe, writing a paper for college, and picking up my kiddos from school. On top of all that, there is the small matter of making healthy meals for my family. I love finding ways to make meal prep fast and simple. I usually focus on streamlining the process of actually making the meal to save time. But when I was approached by Milk & Eggs about their grocery delivery service, I was intrigued.

I began by trying out Milk & Eggs’ service myself. I ordered online, and two days later I woke up to find a bright yellow cooler bag of groceries waiting at the front door. Their produce was fresh and delicious, and their pantry items were perfect for making healthy meals. In fact, I used their ruby red grapefruits, smoked salmon, avocados, and dandelion greens to make this delicious grapefruit smoked salmon salad, and served it with their crusty French bread.

Three things about their service particularly stood out for me:

  • Their produce comes straight from local farms
  • Their prices are lower than many local grocery stores
  • They deliver throughout Los Angeles and Orange County (check out their service map)

Not only does most of their produce come from local farms, they also source many of their pantry and specialty items from small local businesses who focus on fresh ingredients and excellent products. I just LOVE that. I mean, who doesn’t want to support local farmers and small business owners while eating delicious healthy food? And there is a subscription option to have groceries delivered weekly or bi-weekly. So I was sold.

The great news for you guys is, Milk & Eggs are now offering my Los Angeles and Orange County readers the chance to win $100 to spend on their groceries . And all you have to do is sign up for their newsletter.

So let’s get down to the details.

Who can enter
Unfortunately, this giveaway is limited to residents of Los Angeles and Orange County over the age of 18 (within the service area of Milk & Eggs which you can check out here).

The prize
One winner will receive a $100 gift card to Milk & Eggs ($100 value). The winner will be randomly chosen by Milk & Eggs.

Contest dates
Entries will be counted from 10:00 AM Pacific daylight time on Monday, May 22, 2017 through 9:59 AM Pacific daylight time on Monday, May 29, 2017.

How to enter
For a chance to win, you just have to click here and sign up for the Milk & Eggs newsletter.

The official rules of this giveaway can be found here.

And for those of you who don’t win, you can still get $20 off any order of $40 or more by using the code �” (for new users only), and you can sign up for the Milk & Eggs newsletter here.


Salmon Kebobs with Quinoa and Grapefruit Salad

  • Course: Main Dish
  • Skill Level: Intermediate
  • Add to favorites

  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m

Ingredients

  • 1 medium grapefruit
  • 8 thin slices fresh ginger
  • 1/4 cup extra-virgin olive oilgin
  • 3/4 cup quinoa
  • 1 1/2 cups water
  • 1/2 teaspoon kosher salt, plus additional for seasoning
  • 1 tablespoon white wine vinegar
  • 2 teaspoons honey
  • 1 small serrano or jalapeno chile, minced (with seeds for maximum heat)
  • 2 scallions (both white and green parts), minced
  • 2 tablespoons chopped fresh cilantro leaves
  • Freshly ground black pepper

Meanwhile, rinse the quinoa in a bowl and drain. Put the quinoa in a small saucepan with the water and 1/2 teaspoon salt. Boil over high heat, and then reduce heat to maintain a gentle simmer and cook, uncovered, for 15 minutes. Set aside off the heat, undisturbed, for 5 minutes. Transfer the quinoa to a bowl and fluff with a fork. Cool.

Segment the grapefruit over a bowl, reserving the segments and juice separately. Whisk 3 tablespoons of the grapefruit juice with the vinegar, honey, and salt to taste in a medium bowl. Gradually whisk in 3 tablespoons of the reserved grapefruit oil, starting with a few drops and then adding the rest in a stream to make a slightly thick dressing. Season with pepper to taste.

Toss quinoa with the dressing, chiles, scallions, and cilantro. Season with salt and pepper, to taste.

Preheat a stovetop or outdoor grill to high heat. Thread the salmon cubes onto the skewers. Brush with the remaining 1 tablespoon grapefruit oil, and season with salt and pepper. Grill the skewers, turning as each side browns but the salmon is still moist, about 3 minutes.

Toss the grapefruit segment into the salad, divide among 4 plates, and top with the salmon kebobs. Serve warm or at room temperature.


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