Healthy, widely available, and comparatively affordable, salmon makes a good choice when you want a low-fuss fish dinner. It's also a versatile ingredient for a variety of salads, which you can build using leftovers, fresh or frozen fillets, or even canned salmon from the pantry. Any of these recipes would make a delightful summer supper to enjoy on the back porch, but they're also all hearty enough for a satisfying winter meal.
Wild Alaskan salmon, favored by chefs, earns the Best Choice stamp of sustainability from the Monterey Bay Aquarium Seafood Watch, while the more mildly flavored farmed Atlantic salmon is generally available year-round. Both types are available canned and work well in these recipes.
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A tasty way to use up leftover fish from dinner, this salmon pasta salad mixes large flakes of fish with a honey mustard dressing and shaped pasta such as bow ties or rotini. Peas, bell peppers, and chives add fresh snap, and the flavor improves with time in the fridge, making this a go-to for an easy weeknight dinner.
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This delicious glazed salmon salad recipe comes together quickly after you fry the fish in a sauce that adds a beautifully caramelized crust. The salad base includes bean sprouts, mint, cilantro, lightly crushed peanuts, and mixed salad greens. Serve this in a big bowl with lime wedges for a bright finishing touch.
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This staple at Japanese restaurants makes tasty use of the salmon skin, which many cooks toss after cooking the fish. To make a salmon skin salad, broil the skin until it turns crispy, then slice it into strips. Toss them in a green salad with your favorite vegetables and a citrusy soy vinaigrette made with ponzu.
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Ceviche "cooks" in acidic juices, in this case lemon, lime, and orange juice, so it's important to buy sushi- or sashimi-grade fresh fish when you make salmon ceviche. The fresh mango in this recipe adds a tropical twist; serve it with plantain chips as an appetizer or on top of crisp romaine as a salad.
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This recipe for salmon tartare starts with a fairly long list of ingredients, but it comes together easily in one bowl. Use the freshest fish and herbs for the best flavor. Serve it immediately with plantain, cassava, or tortilla chips as an appetizer, or mounded on fresh greens with tomatoes and bell peppers.