fabulous fridays Caprese salad with Mustard Salmon
Salmon Caprese Salad. I used red wine vinegar in place of a more traditional balsamic so not to overpower the salmon flavor. 1 5-ounce bag flaked salmon or cooked salmon; 1/4 cup sun-dried tomatoes, sliced; 1/4 fresh mozzarella balls (small sized or cut into cubes) 2 Tablespoons diced chives;
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Step 1. While mozzarella is cold, slice it into ¼-inch slices. Let it sit, loosely covered, to come to room temperature while you prepare the tomatoes. Step 2. Slice the tomatoes into ¼-inch to ½-inch thick slices, leaving them in a single layer on the cutting board as you go. Sprinkle generously with salt.
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Tuck in the basil leaves between the slices, and sprinkle or arrange a few more on top. Season: Drizzle the olive oil over the salad and grind a little black pepper on top. Let the salad rest briefly—no more than 5 to 10 minutes. Right before serving, sprinkle a pinch of flaky sea salt on top (optional).
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Remove the pan from the heat and transfer the salmon to a plate. Step 2. Mix together the mustard, lemon juice, capers, and the remaining olive oil to make a dressing. Step 3. Arrange the avocado, tomato, and mozzarella over two plates. Top with the salmon chunks, scatter with the basil leaves and walnuts, and finally spoon over the dressing.
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Drizzle with the grapeseed oil. In a bowl, stir together the paprika, italian seasoning, salt, pepper, garlic, onion powder and pepper flakes. Sprinkle it generously over the salmon pieces, covering all sides. Broil the salmon on the highest oven rack, directly until the flame, for 1 to 2 minutes, then toss the pieces and broil one more time.
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Preheat your oven to 350 degrees Fahrenheit (175C). Place your Trifecta Salmon fillets on a sheet pan. In a separate bowl, combine the bread crumbs, parmesan, garlic powder, mustard powder, and minced basil. Heat a saute pan over medium-high heat, add 1 teaspoon of oil, and swirl, warming the oil for 30-45 seconds.
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This should remove the raw onion taste. Meanwhile, whisk together the dressing ingredients. Divide the salad greens between four bowls and arrange the sliced eggs and avocados on top. Drain the onion and pat dry on a piece of kitchen paper. Scatter across the salad, along with the smoked salmon and chopped pistachios.
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Place the mozzarella in the middle of the plate, disperse the cut tomatoes around the cheese. Break the smoked salmon into small pieces and scatter throughout the tomatoes. Tear the basil and sprinkle over the entire plate. Finish with a drizzle of olive oil and a generous sprinkling of salt. Prep Time: 10 minutes.
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Coat the salmon with oil then rub the salt and pepper over it. Heat a medium skillet over medium-high heat and place the salmon, flesh-side down, in it. Cook without disturbing for 3 minutes. Carefully flip the fish with a thin spatula and cook skin-side down for 4 minutes.
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Arrange tomatoes and mozzarella on a platter in an alternating pattern. Top with the basil leaves. Scatter the basil leaves over the tomatoes and mozzarella. Season with flaky salt and black pepper. Sprinkle with a generous pinch of flaky salt and several grinds of black pepper, to taste. Drizzle with the olive oil and balsamic glaze.
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To stuff: make three cuts down the length of the salmon, but do not cut through. Stuff with slices of mozzarella and tomatoes. Drizzle the balsamic mixture over the salmon and tomatoes. Bake at 275F for 30 minutes, then broil for a couple of minutes to finish. Sprinkle with fresh basil, slice up, and serve!
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Preheat oven to 450°F. Line a baking sheet or shallow baking dish with foil., and place the salmon fillet, skin-side down on the baking sheet. Stir together the glaze ingredients and spoon it over the salmon. Mix the basil, 1/8 cup the cheese, and cherry tomatoes together. The spoon it over the salmon.
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Place the chopped cucumber, tomatoes, mozzarella, basil, and remaining olive oil in a large bowl and toss to combine. Chop the salmon into bite sized pieces and add to the salad tossing gently. Season with salt and pepper and drizzle with balsamic. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
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Watch the video to see how easy it is to make Salmon Caprese with Balsamic Glaze! Salmon Caprese with Balsamic Glaze. My favorite salmon! So easy, yet impressive. Gluten free. 4.91 from 10 votes.. Panzanella (Italian Bread Salad) Reader Interactions. Comments. Tia. September 22, 2021 at 6:46 pm. Great taste but the cheese gets cold REALLY.
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Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray. Stir oil, garlic and 1/4 teaspoon each salt and pepper together in a small bowl. Add tomatoes and toss to coat. Arrange salmon on one side of the prepared baking sheet. Sprinkle with the remaining 1/4 teaspoon each salt and pepper.
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This salmon caprese salad has the familiar flavors of tomatoes, mozzarella, balsamic vinegar, and fresh basil but with a twist: a chili-soy glaze on the salmon. Traditional caprese salad is made up of tomatoes, fresh mozzarella, balsamic vinegar, and fresh basil.