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Roast the salmon on a baking sheet until cooked through, about 10-15 minutes. Make the dressing by mixing the yogurt, 1/4 cup olive oil, lemon juice, dill, salt and pepper to taste. Whisk until ...
Assemble all salad ingredients into a large bowl. Serve with five to six ounces (about 30 grams) of your favorite protein for each serving: cooked salmon, canned salmon, canned tuna, rotisserie ...
Salmon Salad with Crispy White Beans. Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley. ... Just pair it with some crusty bread and a side salad, and you’ve got a warm ...
The pasta salad will keep up to 2 days in an airtight container in the refrigerator. To serve, mound 2 cups of the lettuce onto each plate or into to-go containers and scoop about 1 ¾ cups of the ...
1. Stir the chili powder, garlic powder, onion powder, sugar, cumin, white pepper and paprika in a small bowl. Reserve 1 1/2 tablespoons mixture for the dressing.
From salads such as salmon and dill salad and canned salmon potato salad to appetizers such as smoked salmon mousse and stuffed salmon avocados, to mains like salmon burgers with garlic yogurt and ...
Salmon Couscous Salad This healthy and easy salad is designed to be made with precooked or leftover salmon. To quickly cook salmon, lightly brush with olive oil, then roast in a 450°F oven until ...
4 (5- to 6-ounces each) skinless salmon fillets; Kosher salt and freshly ground black pepper; 1 tbsp garlic-infused extra-virgin olive oil; 1 tsp dried oregano; Olive oil, for brushing grill