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Ginger Orange Salmon Salad

Ingredients
1 lb cooked wild Salmon fillets, seasoned,seared/roasted and flaked apart (you
could use canned salmon also)

1 red or yellow pepper, sliced thin
1 cup grape or cherry tomatoes, halved
3 green onions, sliced thin
1 tsp fresh ginger, minced
2 Tbsp orange juice
zest of 1 orange
2 Tbsp Fish oil (orange flavor) or substitute extra virgin olive oil
Salt and fresh ground pepper to taste
Baby Spinach greens

Method
1. Add Salmon, peppers, tomatoes, green onion to a large bowl and toss together
lightly.
2. With a whisk mix together ginger, orange juice, zest and salt and pepper.
Slowly whisk in the fish oil until mixed.
3. Pour the dressing over the salmon and toss together. Taste and re-adjust
with salt and pepper.
4. Let sit for 1/2 hour for the flavors to come together then toss with fresh
spinach leaves for a salad.

Roasted Salmon with Avocado Salsa
By Elana Amsterdam
Source: Deliciouslivingmag.com
 
Prep/cook time: 28 minutes Serves 4 / The piquant relish adds a delicious zing to this dish. Ingredient tip: Try to use salmon fillets of an even 1-inch thickness, which won’t dry out as quickly.
 
1 1/2 pounds wild salmon fillets
 
2 tablespoons olive oil, divided
 
1/2 teaspoon salt, divided
 
3/4 teaspoon chili powder, divided
 
1 cup cherry tomatoes, sliced into quarters
 
1 cup medium diced avocado
 
1 tablespoon minced shallots
 
2 tablespoons cilantro
 
1 teaspoon fresh lemon juice
 
 
1. Preheat oven to 500 degrees. Cut fish into four pieces, leaving skin on; rinse and pat dry. Place fish skin side down on a metal baking sheet. Rub with 1 tablespoon olive oil, then sprinkle with 1/4 teaspoon salt and 1/2 teaspoon chili powder.
 
2. Reduce oven temperature to 275 degrees. Place salmon in oven on lowest rack and roast 6 - 14 minutes, so that centers of thickest parts are translucent when cut into with a knife.
 
3. In a medium bowl, stir together remaining salt, chili powder, and olive oil with tomatoes, avocado, shallots, cilantro, and lemon juice. Remove salmon from oven, transfer to plates, and serve with relish.
 
PER SERVING: 377 cal, 54% fat cal, 22g fat, 4g sat fat, 77mg chol, 38mg protein, 5g carb, 3g fiber, 379mg sodium

Thought this looked amazing!

Tosca Reno’s Spicy Salmon

Tip: Add 1 1⁄2 tablespoons red miso paste to the marinade for an extra kick! This salmon goes perfectly with your favorite brown rice.

Prep Time: 10 minutes Cook Time: 13–15 minutes plus marinating time  Yield: 4 servings

Ingredients

2 tablespoons low-sodium soy sauce

2 tablespoons wasabi paste or 1 tablespoon wasabi powder

1 1⁄2 teaspoons toasted sesame seeds

1 1⁄2 tablespoons ginger, minced

1 tablespoon minced garlic

1 tablespoon honey or molasses

1 teaspoon cayenne pepper

1 tablespoon olive oil

1 tablespoon rice vinegar

4 salmon fillets, each 4 ounces


Directions

1 In a small bowl, combine all ingredients except salmon until well combined. Place in a zippered plastic bag; blend well. Add salmon, seal and toss to coat. Refrigerate for 1 hour.

2 Preheat oven to 400 degrees.

3 Place marinated salmon on a baking sheet lined with aluminum foil, discarding marinade.

4 Bake until fish flakes easily with a fork, about 13 minutes.


NUTRITION INFORMATION PER SERVING:

Calories: 315, Calories from Fat: 180, Protein: 23 g, Carbs: 11 g

Dietary Fiber: 0.2 g, Sugars: 6 g, Fat: 20 g, Sodium: 566 mg

Artichoke Crusted Salmon ….Amazing! I ate this at a restaurant and it was my favorite Salmon dish!!! 
 

Ingredients
 
-6 fresh, frozen or canned artichoke bottoms
-1 teaspoon fresh thyme leaves
-3 garlic cloves
-1/4 cup yogurt
-1 tablespoon Dijon mustard
-2 tablespoons unflavored whole wheat bread crumbs
-1/2 teaspoon kosher salt
-1/4 teaspoon black pepper
-4 (6-ounce) salmon fillets
-1/2 teaspoon sea salt
-1/4 teaspoon black pepper
-12 baby artichokes, thinly sliced through the heart (optional) or 2 tablespoons bread crumbs 

Mint Vinaigrette:
 
-1 beefsteak tomato, minced
-2 shallots, peeled and minced
-2 tablespoons chopped fresh mint leaves
-2 tablespoons fresh lemon juice
-1/2 teaspoon sea salt
-1/4 teaspoon black pepper
-1 teaspoon sherry vinegar
 


Directions
 
1. To make artichoke crust, place the artichoke bottoms, thyme, garlic, yogurt, mustard, bread crumbs, salt and pepper in a food processor fitted with a steel blade and process until smooth.  
 
 
2. Sprinkle the salmon with the salt and pepper.
 
 
3.Divide the artichoke crust into 4 portions and place dollops on the top side only of the salmon fillets.
 
 
4. Pat down to form a crust.
 
 
5.Cover the artichoke crust with the artichoke slices or sprinkle with bread crumbs.
 
 
6.To make the mint vinaigrette, combine the tomato, shallots, mint, lemon juice, salt, pepper and vinegar in a small bowl. Set aside.
 
 
7.Preheat oven to 350 degrees.
 
 
8.Place a large non stick skillet over a medium high heat and when it is hot, add the salmon fillets skin side down. Cook until the skin is crispy, about 2 minutes. Transfer to the oven and bake until the salmon is rare, about 10 minutes. Serve immediately with the mint vinaigrette