Can you give me a recipes for salads with 1.beetroot 2.salmon?!


Question:

Can you give me a recipes for salads with 1.beetroot 2.salmon?

I mean 2 recipes, not beetrrot and salmon in hter same salad


Answers:
SANTA FE SALMON SALAD

1 med. garlic clove
1 jalapeno chili, stemmed
1/2 c. fresh lime juice
1/2 c. fresh orange juice
1/2 c. olive oil
2 tsp. mustard
1 tsp. salt
3/4 tsp. ground cumin
3/4 tsp. sugar

SALSA:

4 lg. green onions, cut into 1/4 in. pieces
2 fresh tomatillos, husks removed, minced
1 lg. plum tomato, halved, seeded, cut into 1/4 in. pieces

SALAD:

2 lg. bunches watercress, stems trimmed
1 sm. head Romaine lettuce
1/2 c. fresh cilantro, stems trimmed
4 (3/4 in. thick) salmon fillets (about 5 oz. each), halved
1/2 lg. red bell pepper, pressed flat
1/2 lg. green bell pepper, pressed flat
Salt and freshly ground pepper
1 jicama (about 1 lb.), peeled, cut into 2 in. julienne
2 med. size ripe avocados, peeled, seeded, cut into 8 wedges each

For Dressing: Mince garlic and jalapeno in blender or processor. Add lime and orange juices, olive oil, and mustard and blend until smooth. Mix in salt, cumin, and sugar.
For Salsa: Combine green onions, tomatillos, and tomato in medium bowl. Mix in 1/4 cup dressing.

For Salad: Tear watercress and Romaine into bite-size pieces. Combine with cilantro in large bowl. (Salsa and salad can be prepared 4 hours ahead.)

Place salmon in plastic bag with 1/4 cup dressing. Marinate 20 minutes.

Prepare barbecue (medium-high heat) or preheat broiler. Char skin side of peppers until blackened, about 8 minutes. Wrap in paper bag and let stand 10 minutes to steam. Peel and cut 1/4 inch pieces. Add to salsa. Drain salmon and discard marinade. Season with salt and pepper. Grill until cooked through, 2 minutes per side.

Add jicama and remaining dressing to greens and toss to coat. Adjust seasoning. Divide among 4 chilled plates. Garnish each plate with 4 avocado wedges. Remove skin from salmon. Place 2 salmon pieces atop greens on each plate. Spoon salsa over salmon and avocado. Serve immediately.

Serves 4.

beetroot salad
Preparation Time: 5 minutes


Serves: 4

Ingredients

1 beetroot
1 carrot
1 apple
handful of raisins
tbsp of creme fraiche or mild mayonnaise

Instructions

1. Coarsely grate 1 peeled beetroot, 1 carrot, 1 apple, add a handful of raisins.

2.Stir in a tablespoonful of creme fraiche or mild mayonnaise and serve.

Simple and delicious.

beetroot

1 (810 g) can baby beets, chilled
200 ml sour cream
1 tablespoon prepared horseradish
1 tablespoon water
1 tablespoon chives, snipped
Drain, wash and drain the beetroot. Cut each in half.
Mix the remaining ingredients together and mix through the beets gently and thouroughly.

OR

Beetroots 600 gms
Orange juice ? cup
White pepper powder ? tsp
Mustard powder ? tsp
Orange rind ? tsp
Spring onion rings ? cup
Salad oil 1 tbsp
Salt to taste

Method:
Boil the beetroots. When cool, peel and dice them into 1/2\" cubes and chill them. Mix orange juice, oil, salt, pepper, mustard powder and orange rind together in a bowl. Pour the dressing over the beetroot pieces and garnish with rings of spring onion.




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