On the Menu
Seafood salad recipes
More than just canned tuna and mayonnaise
If your idea of great seafood salad recipes is to chop up some celery and green onion, flake a can of tuna or salmon with a fork, and mix in mayonnaise, think again! Our seafood salad recipes are real salads - not just sandwich filling. We like to think that greens should play a bigger part in any meal than meat or seafood, which is why we create seafood salads that are full of interesting vegetables.
We'll be adding lots of great recipes for seafood salads over the coming months - including seafood pasta salad recipes, shrimp salad recipes, and even seaweed salad recipes. But for starters, here's one seafood salad recipe that's sure to please.
Fennel salad recipe with salmon
This is one of my favorite salmon salad recipes. Salmon is often served with dill; fennel is a close cousin to dill, speaking both genetically and in terms of flavor, and it has a more licorice flavor, and a thick lower bulb that is delightfully crunchy as well as tasty. The fennel flavor is muted somewhat by roasting, which also adds complexity.
Ingredients
1 bulb fennel, roasted or grilled
1 tbsp butter
1 poached salmon steak or filet (about 3/4 lb)
3 scallions, minced
1 large lemon
3 tbsp vegetable oil
1/2 tsp salt
freshly ground black pepper to taste
1 head romaine lettuce, washed, dried, and torn into bite-size pieces
3 tbsp capers
Directions
1. Wrap the fennel in aluminum foil and roast in a 400F oven for 30 minutes, or on the upper rack of a barbecue for 20 minutes
2. While the fennel roasts, heat the butter in a skillet, add 1 tbsp water, and poach the salmon at moderate heat until flaky. Remove from heat immediately. While the fennel and salmon are cooking, prepare the remaining ingredients as follows.
3. Blend the lemon juice, vegetable oil, dill weed, salt and pepper in a salad bowl. Place the lettuce on top.
4. Remove the fennel bulb from its foil wrapping, and cut away the core. Break into pieces and allow to cool to slightly warmer than room temperature. Cut the pieces into strips 1/2 inch wide by 1 to 2 inches long. Place over the lettuce.
5. Break the cooked fish into flakes, removing any bones, and place over the fennel.
6. Sprinkle on the capers and scallions. Toss again when ready to serve.
Return from seafood salad recipes to the Creative Salad Recipes site home page.
