Gordon Ramsay's Salad Guide
Good salads always start with good ingredients, so here's a handy guide into choosing the best ingredients for your salad as well as a few recipes.
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Salmon Salad Nicoise with Tarragon Mayo (Part 2) | Gordon Ramsay
Gordon Ramsay starts the second stage of his nicoise by preparing a light tarragon mayonaise.
The most delicious Christmas recipes, cooked up by the world's greatest chef at home, Gordon Ramsay's Ultimate Christmas will teach you everything you need to know to cook up the perfect Christmas.
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Ina Garten's Roasted Salmon Nicoise Platter | Barefoot Contessa | Food Network
Ina makes a nicoise platter, substituting the traditional tuna with roasted salmon!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Roasted Salmon Nicoise Platter
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 5 min
Prep: 20 min
Inactive: 30 min
Cook: 15 min
Yield: 12 servings
Ingredients
4 lemons, zested and juiced
1/4 cup olive oil
1/4 cup Dijon mustard
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
6 pounds skin-on fresh salmon fillets
3 pounds small Yukon gold potatoes
1 1/2 pounds haricots verts, stems removed
3 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
12 hard-cooked eggs, peeled and cut in 1/2
1 bunch watercress or arugula
1/2 pound large green olives, pitted
1 can anchovies, optional
Vinaigrette:
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
Directions
Preheat the oven to 500 degrees F.
For the marinade, whisk together the lemon juice, lemon zest, olive oil, mustard, garlic, 1 1/2 tablespoons salt and 1/2 tablespoon pepper in a small bowl and set aside.
Place the salmon on a sheet pan that has been covered in aluminum foil, and drizzle the marinade over the salmon. Allow the salmon to sit for 15 minutes.
Meanwhile, place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. When the potatoes are cool enough to handle, slice them in thick slices and set aside.
Place the salmon in the oven and cook for 12 to 15 minutes, or until it is almost cooked through. Remove to a plate and allow it to rest for 15 minutes. Remove the skin and break into large pieces.
Blanch the haricots verts in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water. Drain again and set aside.
For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
Arrange the salmon, potatoes, haricots verts, tomatoes, eggs, watercress, olives and anchovies, if used, on a large flat platter. Drizzle some vinaigrette over the fish and vegetables and serve the rest in a pitcher on the side.
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Ina Garten's Roasted Salmon Nicoise Platter | Barefoot Contessa | Food Network
SMOKED SALMON SALAD | Healthy Italian Food Recipes
Smoked Salmon Salad is a colourful dish combining the crunch of black olives with the zest of fresh lemon juice. This is the perfect antipasto platter to start off a big seafood menu.
Smoked Salmon is nice and refreshing. Enjoy this Salmon Salad.
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Pan-fried salmon with spinach, watercress and Saint Agur Blue Cheese sauce by Raymond Blanc
The simplicity of this dish makes it a perfect option to cook at home when you are short on time. The crisp skin provides a beautiful texture, while the soft flesh of the fish provides a wonderful contrast. The jus comes from the cooking juices of the greens, finished with a little Saint Agur blue cheese and a touch of cream to balance the sauce.
To find out more, go to: SaintAgur.co.uk
Soy-Glazed Salmon with Watercress Salad | Everyday Food with Sarah Carey
My job requires me to eat all day at work. I know. Don't feel sorry for me! But after hours of tasting and testing, I crave something light and healthy for dinner. Today's recipe is a perfect example. This salmon is substantial enough to be filling, but it's still lean. Paired with a fresh, bright salad, it's just right.
Sarah's Tip of the Day:
The special trick to this recipe is the glaze, which is used to flavor both the salmon and the salad dressing. And don't forget to tune in to the video! I'll show you:
* How to make cleanup a snap after cooking the fish
* My cheater method for making a dressing
* And the right time to glaze the salmon.
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Recipe Ingredients:
2 tablespoons soy sauce
4 teaspoons honey
2 oranges, peeled, flesh cut into segments, and juice squeezed from membranes (about 3 tablespoons)
Coarse salt and ground pepper
1 teaspoon rice vinegar
1 tablespoon vegetable oil
4 salmon fillets (about 6 ounces each)
1 bunch watercress (about 3/4 pound), thick ends trimmed
1/2 small red onion, thinly sliced
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Soy-Glazed Salmon with Watercress Salad | Everyday Food with Sarah Carey