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Salmon and Edamame Salad

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I have been making this salmon salad for years, mostly in the summer.  Last week I got such a craving for not only some nicer weather, but this salmon dish.  I absolutely love it.

Salmon could be expensive these days.  Particularly the wild salmon, the kind that is supposed to be more healthy for us.  As it turns out, last week I found myself in Flushing, NY for the first time and discovered the many interesting and inexpensive markets there.  It’s a fascinating spot, once you walk out of the subway you literally feel as if you have been transported to China or Korea.  The markets carry wonderful produce as well as tons of fish!  The salmon, although not the wild variety, was calling out to me and I immediately thought I would use it in this salad.

This recipe is adapted from Ina Garten’s Salmon Salad.  The main change I made was swapping out the celery for edamame.  I’m sure the celery version is great, but I saw an opportunity to use edamame, a soybean, instead.    Edamame is a complete protein containing all of the amino acid building blocks.  It also provides an antioxidant boost from plant chemicals called isoflavones, is high in protein and fiber and is gluten free.  They are so easy to prepare because they are sold frozen, just like frozen corn.  All you need to do is defrost!  They are so delicious.

This dish is a sinch to make and holds up well in the fridge for a few days.  Actually, it gets better as it sits.  I find myself snacking on this by the spoonful when I have it on hand.  This salad is best served chilled, or at room temperature.  You can spoon some onto a mixed green salad, put some into endive spears as an appetizer or just eat it by the spoonful, as I usually do.

Treat yourself to a healthy, low-calorie snack for a change, one filled with healthy Omega 3’s, soy, protein and fiber.  You’ll feel a tiny bit better about the impending bikini season.  Maybe.  Ugh!

Here’s what you will need to serve 4…

Recipe 

1 pound cooked salmon, chilled (I  use fillets, no bones!)

1 cup frozen edamame, defrosted

1 tablespoon red onion, very small dice

2 tablespoons fresh dill, minced

1 heaping tablespoon capers, drained

1 1/2 tablespoons raspberry wine vinegar

1 1/2 tablespoons olive oil

salt & pepper to taste

Method

Cook the salmon.  (I usually just bake it in the oven at 375 for about 20 minutes).  Allow to cool completely.  Break up salmon into very large chunks, removing skin and of course any bones.  Place the salmon in a bowl.  Add the edamame, red onion, dill, capers, raspberry vinegar, olive oil, salt and pepper.  Mix well and serve chilled.

 

Salmon and Edamame Salad
 
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Ingredients
  • 1 pound cooked salmon, chilled (I  use fillets, no bones!)
  • 1 cup frozen edamame, defrosted
  • 1 tablespoon red onion, very small dice
  • 2 tablespoons fresh dill, minced
  • 1 heaping tablespoon capers, drained
  • 1½ tablespoons raspberry wine vinegar
  • 1½ tablespoons olive oil
  • salt & pepper to taste
Method
  1. Cook the salmon.  (I usually just bake it in the oven at 375 for about 20 minutes).  Allow to cool completely.  Break up salmon into very large chunks, removing skin and of course any bones.  Place the salmon in a bowl.  Add the edamame, red onion, dill, capers, raspberry vinegar, olive oil, salt and pepper.  Mix well and serve chilled.

Smoked Salmon and Egg Salad Tartines

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These little open faced sandwiches are one of my absolute favorite things.  I have been making them alot, serving them as appetizers when I have a dinner or get together.  Everyone just loves them.  If I ever have any leftovers (which doesn’t happen often) I enjoy them anytime of day – either as a breakfast or a light dinner.  It’s a fantastic spin on the classic egg salad.  I got this recipe from The Barefoot Contessa – I love just about everything she does.  I didn’t make any changes to this recipe basically because it’s perfect as it is.  I do, however, cook my eggs slightly different.  I’ve included my version below, but you can feel free to cook them as you wish.  Just be careful not to over cook them – you don’t want that greenish ring around the yokes!

The combination of flavors as well as textures is amazing.  I love the crunchy bread contrasting with the soft salmon and the almost creaminess of the egg salad.  Amazing!  The addition of the dill takes these over the top.

Here’s what you will need to serve 8 people…

Recipe

12 extra large eggs

1/3 cup mayonnaise

2 tsp whole-grain mustard

1 tbsp minced fresh dill, plus sprigs for garnish

1 tsp salt

1/2 tsp pepper

8 slices of good bread (whole wheat or 7 grain works well)

8 slices of smoked salmon (buy the best you can afford)

Method

Place eggs in a saucepan large enough to accommodate them in a single layer. Fill pan with cold water, covering eggs by 1 inch. Bring water to a boil over medium-high heat. Turn off heat, cover and allow to sit for 11 minutes.  Once cooked, transfer to a bowl of ice water and allow to sit for 1-2 minutes.  Crack and peel eggs.

Place eggs in the bowl of a food processor fitted with a steel blade.  Pulse about 10 times to break them up, do not puree.  Transfer chopped eggs to a bowl and add the mayonnaise, dill, salt & pepper.  Combine lightly with a fork.

Toast the bread.  Lay one slice of salmon on each piece of bread, spoon egg salad onto salmon, garnish with a sprig of dill.  Serve at room temperature.

Original recipe from The Barefoot Contessa can be found here…  http://www.foodnetwork.com/recipes/ina-garten/smoked-salmon-and-egg-salad-tartines-recipe/index.html

 

Smoked Salmon and Egg Salad Tartines
 
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Ingredients
  • 12 extra large eggs
  • ⅓ cup mayonnaise
  • 2 tsp whole-grain mustard
  • 1 tbsp minced fresh dill, plus sprigs for garnish
  • 1 tsp salt
  • ½ tsp pepper
  • 8 slices of good bread (whole wheat or 7 grain works well)
  • 8 slices of smoked salmon (buy the best you can afford)
Method
  1. Place eggs in a saucepan large enough to accommodate them in a single layer. Fill pan with cold water, covering eggs by 1 inch. Bring water to a boil over medium-high heat. Turn off heat, cover and allow to sit for 11 minutes.  Once cooked, transfer to a bowl of ice water and allow to sit for 1-2 minutes.  Crack and peel eggs.
  2. Place eggs in the bowl of a food processor fitted with a steel blade.  Pulse about 10 times to break them up, do not puree.  Transfer chopped eggs to a bowl and add the mayonnaise, dill, salt & pepper.  Combine lightly with a fork.
  3. Toast the bread.  Lay one slice of salmon on each piece of bread, spoon egg salad onto salmon, garnish with a sprig of dill.  Serve at room temperature.