Best Salmon Avocado Salad Recipes

SOY-GLAZED SALMON WITH CUCUMBER-AVOCADO SALAD

Steps:

• Preheat the oven to 400 degrees F. Mix the honey, 2 teaspoons soy sauce and the cornstarch in a small microwave-safe bowl. Microwave until just simmering, 30 to 40 seconds.
• Rub the fish fillets all over with 1/2 teaspoon sesame oil and season lightly with salt. Place the fish in a baking dish and bake 5 minutes. Remove from the oven and brush with the honey-soy sauce mixture. Return the fish to the oven and continue baking until just cooked through, 7 to 9 more minutes.
• Meanwhile, whisk the rice vinegar, mayonnaise and the remaining 1/2 teaspoon each soy sauce and sesame oil in a large bowl. Add the cucumber, scallions and 1/4 teaspoon salt and toss. Gently fold in the avocado. Serve the salmon with the salad and pickled ginger.
• Per serving: Calories 385; Fat 18 g (Saturated 3 g); Cholesterol 98 mg; Sodium 498 mg; Carbohydrate 16 g; Fiber 5 g; Protein 39 g

POTATO LATKES WITH WATERCRESS, SMOKED SALMON, AND AVOCADO SALAD

Steps:

• For latkes:
• Line colander with kitchen towel. Stir 1 1/2 cups onions, egg, salt, and pepper in large bowl. Place remaining 1/2 cup onions in processor; add potatoes. Blend until potatoes are very finely chopped and some of mixture is pureed; transfer to prepared colander. Wrap towel around potatoes, squeezing out as much liquid as possible. Scrape into bowl with egg mixture. Stir in all purpose flour and baking powder.
• Heat 4 tablespoons vegetable oil in heavy large skillet over medium-high heat. Drop potato mixture by scant 1/4 cupfuls into skillet; flatten each latke to 2 1/2-inch round with metal spatula. Reduce heat to medium. Cook until golden, about 4 minutes per side. Transfer to large rimmed baking sheet. Repeat, adding more oil to skillet as needed. DO AHEAD: Latkes can be made 2 hours ahead. Let stand at room temperature.
• Preheat oven to 425°F. Bake latkes until crisp and deep brown, about 6 minutes per side.
• For salad:
• Whisk oil, vinegar, and dry mustard in small bowl to blend. Season with salt and pepper. Combine watercress, avocado, and salmon in large bowl. Toss with enough dressing to coat.
• Arrange 2 latkes on each plate. Mound salad alongside.
• WHAT TO DRINK:
• Bubbles. Louis Bouillot "Perle d'Aurore" Crémant de Bourgogne Rosé (France, $17) will taste great with the latkes and everything in the salad.

GRAPEFRUIT, SALMON, AND AVOCADO SALAD

Steps:

• Preheat oven to 375 degrees. Season salmon with salt and pepper. Place in a 9-inch baking dish. Drizzle with 1 tablespoon oil and sprinkle with half of scallions. Bake until salmon is partially opaque in center, 10 to 12 minutes. Transfer to a dish and let cool.
• Break salmon into large pieces and divide among serving dishes. Top each with grapefruit, avocado, greens, and remaining scallions. Season with salt and pepper. Whisk remaining 2 tablespoons oil with lime juice and season with salt. Drizzle dressing over each salad.

SALMON & SPINACH SALAD WITH AVOCADO

Steps:

• Sprinkle salmon with salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add fillets, skin side up; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side., In a large bowl, toss spinach with vinaigrette; divide between 2 plates. Place salmon over spinach; top with remaining ingredients. Serve immediately.

SALMON EN PAPILLOTE WITH PAPAYA, MANGO, AND AVOCADO SALAD

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, gently toss the salmon fillets with the zest and juice of 1 lemon, lime zest, lime juice, and a pinch of salt. Place 1 salmon fillet in the middle of a piece of parchment paper and top each fillet with equal parts chopped pepper and chopped cilantro. Fold in 2 sides of the parchment paper, then fold in the other sides so that all the edges meet at the top, then twist the edges together to seal. Wrap each piece into a little package. Place the packages onto a sheet pan and cook in the oven for 10 to 15 minutes.
• Meanwhile, to assemble the salad: In a large bowl, combine the mixed greens, avocado, papaya, mango, and fennel. In a small bowl, whisk together the olive oil, remaining lemon juice, Anaheim pepper, and sesame and poppy seeds. Season the salad with salt, and pepper, to taste. Pour the dressing over the fruit and greens and toss to coat.
• Remove the salmon filets from the parchment and serve each filet on top of a mound of salad.

TERIYAKI SALMON WITH GRILLED SCALLIONS AND AVOCADO CUCUMBER SALAD

Steps:

• Preheat an outdoor grill to medium heat.
• Stir together the rice vinegar and 1/4 cup of the Japanese Style Teriyaki Cooking Sauce in a medium bowl.
• Oil the grill grates. Brush the salmon and scallions with oil. Sprinkle with salt and pepper. Place the salmon on the grill, flat-side down, and brush the tops with some of the remaining cooking sauce. Place the scallions on the grill and brush with some of the remaining cooking sauce. Cover and cook until the scallions are charred and tender, about 3 minutes. Flip the fish, brush with the remaining cooking sauce and continue to cook until the fish is almost cooked through (it will cook more after you remove it from the grill), 4 to 5 minutes per side. Remove the salmon and scallions to a cutting board. Coarsely chop the scallions.
• Add the cucumber, avocado and scallions to the bowl with the vinegar sauce and toss. Mound the salad onto 4 serving plates. Plate the salmon next to the salad. Sprinkle with the sesame seeds.

SALMON, AVOCADO & CUCUMBER SALAD

Steps:

• Season the salmon, then rub with oil. Mix the dressing ingredients together. Halve, stone, peel and slice the avocados. Halve and quarter the cucumber lengthways, then cut into slices. Divide salad, avocado and cucumber between four plates, then drizzle with half the dressing.
• Heat a non-stick pan. Add the salmon and fry for 3-4 mins on each side until crisp but still moist inside. Put a salmon fillet on top of each salad and drizzle over the remaining dressing. Serve warm.

SMOKED SALMON-AVOCADO SUSHI SALAD

Steps:

• In 2-quart saucepan, heat 1 1/4 cups water and the rice to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes or until tender. Transfer to large bowl, tossing rice with chopsticks or 2 forks to cool slightly. Gradually add 1/4 cup vinegar to rice, tossing constantly. Cover bowl with damp towel; cool rice to room temperature.
• In small bowl, mix dressing ingredients with wire whisk.
• Dip hands into cold water; divide rice into 4 equal portions. Form each into oval-shaped patty about 3/4 inch thick. Roll edges in sesame seed. Place each patty on serving plate. Sprinkle top of each rice patty with 1 to 2 teaspoons dressing. Arrange 4 avocado slices over each. Top each with 1/4 of the sliced salmon and 1 teaspoon ginger slices. Serve immediately.

SALMON WITH AVOCADO AND CUCUMBER SALAD

Steps:

• Preheat oven to 350 º. In a plate combine the dill, garlic salt, paprika and pepper. Set aside. Brush all sides of the salmon with the lemon juice. Dredge the salmon through the dill seasoning, coating all sides and shaking off any excess. In a large ovenproof skillet, heat over medium high a shadow of olive oil. Add the salmon and sear on both sides. Transfer to the warm oven and cook for another 10 to 15 minutes or until is cooked through. In a large bowl mix the dill, lemon zest and the lemon juice, olive oil salt and pepper. Add the avocado, cucumber and red onion. And gently mix well. To assemble: Place the red leaves salad, or any green mix of choice, on a plate. Place the salmon over the salad. Add to the plate the avocado, cucumber salad. Drizzle the juice from the avocado salad over the salmon. Serve immediately.

SOY GLAZED SALMON WITH CUCUMBER AVOCADO SALAD

Steps:

• Preheat oven to 400.
• Rub fish all over with 1/2 tsp of the sesame oil and season lightly with salt.
• Place in oven and bake 5 minutes.
• In a small microwavable bowl, combine the honey, 2 tsp soy sauce and the cornstarch.
• Microwave on high for 30 seconds.
• Baste the filets with the honey soy mixture and return to the oven to continue baking for another 9 minutes.
• In a large bowl, mix together the vinegar, mayo, the remaining 1/2 tsp sesame oil, soy sauce and 1/4 teaspoons salt.
• Toss with the cucumber and gently fold in the avocado.
• Serve with the fish.

EASY SALMON AVOCADO SALAD

Steps:

• Layer avocado and cucumber on a serving plate; top with lemon juice, salt, and dill.
• Mix salmon and creamy salad dressing together in a bowl; spoon over avocado and cucumber. Sprinkle capers over salmon mixture.

GRILLED TRANCHE OF SALMON WITH AVOCADO BUTTER AND CORN & LEEK SALAD

Steps:

• For the salmon, mix all the herbs and lemon juice together, and marinate the salmon pieces in it for 20-30 minutes. Grill over hot coals until nicely browned on both sides. Peel off skin before serving. Serve on warm corn and leek mixture, and top with avocado butter. For avocado butter: allow butter to soften to room temperature. Mash avocado with fork. Add lemon and lime juices, worcestershire, salt and pepper to taste. Mix into butter with fork or in food processor until smooth. May be served over fish, grilled meats or grilled vegetables. Serves 10.

JICAMA, SALMON AND AVOCADO SALAD

Steps:

• Mix mustard and 1/4 cup dressing until blended; brush evenly onto both sides of fish.
• Cook in large nonstick skillet on medium heat 5 to 6 min. on each side or until fish flakes easily with fork.
• Meanwhile, toss salad greens with all remaining ingredients including remaining dressing; place on 6 plates.
• Top salads with fish fillets.

SALMON AVOCADO SALAD

Steps:

• Preheat the oven broiler. Line a baking sheet with aluminum foil. Place the salmon on the foil, and brush with 2 tablespoons melted butter. Season with salt and pepper. Broil 15 minutes, until fish is easily flaked with a fork.
• Melt the remaining butter in a skillet over medium heat, and saute the mushrooms until tender.
• Place the tomatoes in a bowl, and drizzle with 1 tablespoon olive oil. Season with salt and pepper.
• In a large bowl, toss together the salmon, mushrooms, tomatoes, lettuce, avocado, cilantro, and jalapeno. Drizzle with remaining olive oil and the vinegar. Season with salt and pepper, and sprinkle with feta cheese to serve.

SEARED SALMON WITH CRAB SALAD AND AVOCADO SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Begin by taking each salmon fillet, wrapping them around, and tying them with some kitchen twine. In a hot saute pan, sear the salmon fillets on 1 side, until crisp and golden brown. Flip the fillets onto the other side and place in the oven for 5 minutes.
• To make the avocado sauce, steep the lemon grass in fish stock and simmer on low heat for 30 minutes to infuse the flavor. Remove the lemon grass from the stock and discard. Place the stock in a blender, add the diced avocados, and blend until smooth. Lastly, add the chives for color and flavor.
• In a medium size bowl, combine the crabmeat, halved tomatoes, and lime juice. Toss lightly and set aside.
• To serve, place the salmon fillets in the center of each plate. Place a spoonful of the crab salad on the side and drizzle the avocado sauce around the plate.

CRISPY SALMON WITH CITRUS AND AVOCADO SALAD

Steps:

• Season the flesh side of the salmon with the citrus zest, thyme, salt and pepper.
• Remove the skin and white pith from the tangelos, oranges and grapefruits with a sharp knife. Working over a large bowl, cut between the membranes of the grapefruits to release the sections into the bowl. Squeeze the membranes to extract the juice. Slice the tangelos and oranges into rounds and add them to the bowl.
• In a large nonstick skillet, heat 1 tablespoon olive oil until shimmering. Add the salmon, skin-side down, and cook over medium heat, pressing gently with a fish spatula to flatten, until the skin is browned and crisp, about 5 minutes. Flip the salmon and cook until medium, 1 to 2 minutes.
• Meanwhile, add the avocado, herbs, scallions and remaining 2 tablespoons olive oil to the large bowl with the citrus. Season with salt and pepper, then gently toss to mix. Serve the salad with the crispy salmon.

SWEET ONION GUAVA GLAZED SALMON ON CHIPOTLE MANGO AVOCADO SALAD

Steps:

• Sauté only one half of the onion in oil over medium heat for 7-10 minutes until they become kind of brown.
• Add in everything except the rum, lime and salmon. Stir together, breaking up the guava paste. Once smooth, stir in the rum and lime juice then remove from heat. Allow to cool while cutting up the salad.
• Cube the mango, avocado, and onion. Toss with the spices and lime juice.
• Take the remaining half of the diced onion and cover top of salmon, placed skin side down in a foil covered pan. Pour the slightly cooled glaze over the top and broil for 8 - 12 minutes depending on how you like your salmon cooked.
• Split in half and serve on top of the salad. Squeeze half a lemon over top of entire dish.

SALMON AND AVOCADO SALAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Line a baking sheet with parchment paper; place salmon fillet on top.
• Bake salmon in the preheated oven until easily flaked with a fork, about 15 minutes. Let cool, about 10 minutes. Flake into bite-sized pieces with a fork.
• Combine cooled salmon, avocados, grape tomatoes, red bell pepper, and green onions in a large bowl. Drizzle lime juice and olive oil on top. Add kosher salt, black pepper, and chili powder; toss gently distribute evenly.
• Chill salad until flavors combine, 2 hours to overnight.

SALMON, AVOCADO, WATERCRESS & PUMPKIN SEED SALAD

Steps:

• Put the salmon fillets in a small frying pan (I use one with a 20cm / 8in diameter) and cover with cold water from the tap. Add the whole scallions and peppercorns, squeeze in the lime juice and sprinkle in the salt, then bring to the boil, uncovered. When the pan is bubbling, turn the fillets over, then remove the pan from the heat and leave to stand for 7 minutes. Then take the fillets out of the liquid and leave to cool completely, which could take up to 1 hour. Once cool, the salmon will be cooked through, with its flesh desirably tender and coral inside.
• While the salmon's cooling, make a start on the salad. Toast the pumpkin seeds by tossing them in a dry, heavy-based frying pan on the hob. They will start jumping a little, and will darken and get a smokier taste. It doesn't take long to toast them, so don't leave the pan and, indeed, keep giving it a quick swirl. Then transfer to a cold plate.
• When you're ready to unite salmon with salad, put the watercress into a large shallow bowl (or split between 2 bowls), sprinkle with the vinegar, and toss. Now add the salmon, removing the skin and tearing the fish into bite-sized pieces or shreddy bits, as you wish.
• Halve the avocado and remove the stone, then spoon the flesh out onto the salmon and watercress, or cut it into slices if you prefer. Drizzle the oil over the salad, sprinkle with the salt and half of the toasted pumpkin seeds, and toss gently to mix. Scatter the remaining pumpkin seeds on top, and eat.
• MAKE AHEAD NOTE: The salmon can be cooked up to 3 days ahead. Cool for up to 1 hour, then cover and refrigerate until needed.

SALMON, AVOCADO, WATERCRESS & PUMPKIN SEED SALAD

Steps:

• Put the salmon fillets in a small frying pan (I use one with a 20-centimeter / 8-inch diameter) and cover with cold water from the tap. Add the whole scallions and peppercorns, squeeze in the lime juice and sprinkle in the salt, then bring to the boil, uncovered. When the pan is bubbling, turn the fillets over, then remove the pan from the heat and leave to stand for 7 minutes. Then take the fillets out of the liquid and leave to cool completely, which could take up to 1 hour. Once cool, the salmon will be cooked through, with its flesh desirably tender and coral inside.
• While the salmon's cooling, make a start on the salad. Toast the pumpkin seeds by tossing them in a dry, heavy-based frying pan on the stove. They will start jumping a little, and will darken and get a smokier taste. It doesn't take long to toast them, so don't leave the pan and, indeed, keep giving it a quick swirl. Then transfer to a cold plate.
• When you're ready to unite salmon with salad, put the watercress into a large shallow bowl (or split between 2 bowls), sprinkle with the vinegar, and toss. Now add the salmon, removing the skin and tearing the fish into bite-sized pieces or shreddy bits, as you wish.
• Halve the avocado and remove the pit, then spoon the flesh out onto the salmon and watercress, or cut it into slices if you prefer. Drizzle the oil over the salad, sprinkle with the salt and half of the toasted pumpkin seeds, and toss gently to mix. Scatter the remaining pumpkin seeds on top, and eat.