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- Dish type
- Seafood salad
- Salmon salad
Although it sounds like an unusual combination, the tartness of the apple in this recipe marries perfectly with the richness of the salmon, the aniseed flavour of fennel and the fluffy centre of the roasted potatoes.
1 person made this
- 600g baby potatoes
- 2 tablespoons olive oil
- salt and freshly ground black pepper
- 500g skinless salmon fillets
- 2 baby fennel bulbs, shaved
- 2 green apples, cored, cut into thin wedges
- 2 tablespoons chopped fennel fronds
- 1/2 red onion, finely chopped
- 2 tablespoons lemon juice
- 1 teaspoon wholegrain mustard
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Preheat oven to 200 C / Gas 6. Line a baking tray with baking paper.
- Line a plate with kitchen roll; arrange potatoes on the plate. Sprinkle with a little water. Cover with more kitchen roll. Cook in microwave on HIGH for 4-5 minutes or until potatoes are tender. Place potatoes on prepared tray. Crush lightly using a potato masher. Drizzle with half the oil and season with salt and pepper. Roast for 25 minutes or until golden and crisp.
- Meanwhile, place salmon fillets in a medium frying pan. Cover with water; simmer over medium heat for 4-5 minutes or until salmon is just cooked through. Using a slotted spoon, transfer salmon to a plate. Cool for 5 minutes, then flake the salmon.
- Combine the fennel, apple, fennel fronds and red onion in a large bowl. Whisk the lemon juice, mustard and remaining oil in a small bowl until combined. Add dressing to the salad and toss. Add the salmon and hot roasted potatoes to the salad; toss gently and serve.
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Warm Roasted Fennel and Potato Salad Recipe
I was struggling with vegetable guilt, you know the guilt you get when you know your organic delivery is coming and you still haven’t eaten everything from the last one? Well I was originally thinking of making a puree or soup, but after seeing Peter’s potato salad I thought my vegetables might work well in salad form too.
Warm Citrusy Millet Salad with Roasted Fennel and Kalamata Olives
- Calories 297
- Fat 13.3 g (20.5%)
- Saturated 1.9 g (9.5%)
- Carbs 41.3 g (13.8%)
- Fiber 5.6 g (22.2%)
- Sugars 11.4 g
- Protein 5.6 g (11.2%)
- Sodium 296.6 mg (12.4%)
kosher salt, divided, plus more to taste
medium fennel bulbs, stalks cut off, bulbs halved lengthwise, then cut in 1-inch thick wedges
clementines, washed and unpeeled, cut horizontally into 1/2-inch slices
Generous pinch dried ginger
chopped Italian flat-leaf parsley
Preheat the oven to 475°F. In a small bowl, whisk together 3 tablespoons olive oil, 1/4 teaspoon salt, 2 tablespoons orange juice, 1 tablespoon lemon juice, 1 tablespoon mustard and 1 tablespoon brown sugar.
Lay the fennel and clementine slices into a medium roasting pan and pour the citrus mixture over the top. Toss with your hands so each component is coated. Place in the oven to roast for about 35 minutes, or until fennel has softened and browned around the edges. Stir every 10-15 minutes to prevent sticking (if you're getting a lot of sticking, add an additional drizzle of olive oil). With about 5 minutes left of cook time, stir in the kalamata olives.
Pour the cooked warm millet into a large salad bowl. In a small bowl, whisk together the remaining 2 tablespoons olive oil, 2 tablespoons orange juice, 1 tablespoon lemon juice, and 1 tablespoon mustard. Pour over the millet and stir to combine. Add the the remaining ¼ teaspoon salt, mint, thyme, and ginger, and stir to combine.
When the roasted fennel and citrus come out of the oven, immediately fold them into the millet. Toss in the chopped parsley. Stir to incorporate. Taste and season with additional salt if desired. Scoop salad into bowls and sprinkle with additional parsley. Serve immediately.
1 cup thinly sliced celery hearts (3 to 4 stalks)
4 cups thinly sliced red cabbage (1 small head)
1 apple, cored and sliced into 1/4 inch matchsticks
1/4 cup dried fruit like cranberries, cherries, apricots or raisins
1/4 cup toasted nuts like pecan halves, walnuts or pistachios
1/4 cup crumbled feta cheese
Salt and fresh ground black pepper
2 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
Salt and fresh ground black pepper
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20 Easy Fall Salads to Make the Most of Harvest Season
When you need a break from all of those fall soups and casseroles, assemble a healthy fall salad.
Sure, summer salads have a sparkling reputation: they're light and fresh, packed with vitamins, and they use up some of the best produce from your garden or local farmers' market. But these easy fall salad recipes prove that the warmest months can offer plenty too &mdash think salad with farro, sweet potato, Brussels sprouts, and other hearty additions like salad and butternut squash recipes that'll fill you and your family right up. It's true: salads can be comfort food, too.
Pull together some of autumn's best crops and get cooking with the super-simple fall harvest salads on our list, which range from recipes packed with greens like kale and arugula to less traditional combinations that incorporate cauliflower, roasted fennel, and other delicious ingredients. We've gathered our fave fall salad with apples &mdash because who doesn't want to add an awesome apple recipe to your healthy lunch or family dinner? Plus, if you're hungry for something a little more comforting, there are plenty of warm fall salads that will keep you cozy on a chilly fall night. So what are you waiting for? It's time to up your salad game and pull together some of autumn's best crops to create these simple and delicious combinations. Seriously, the whole family will be begging for these recipes all season long.
There&aposs more than one formula for a great potato salad. There are creamy potato salads, vinegar-based potato salads, warm potato salads, cold potato salads, and a world of add-ins to flavor up the mix. And then there are the potatoes: Russets, reds, Yukon Golds. We&aposll take you through the different styles of potato salads, show you how to cook the potatoes, and suggest top recipes to try.
Try this recipe for Best Classic Potato Salad from Nicole Mcmom, and watch the video above to get all her tips for how she makes her favorite potato salad.
1. Picking the right potatoes
The potatoes you use will make all the difference in the texture of your salad. Some cooks prefer waxy potatoes such as Yellow Finn, Yukon Gold, and red potatoes because they hold their shape when they&aposre cooked and keep their firm texture in the salad when they&aposre chopped up and tossed with dressing.
Russet or Idaho potatoes have a drier, starchier texture and tend to break down during cooking, chopping, and tossing with dressing. But that&aposs not necessarily a bad thing. This kind of potato soaks up dressing like a sponge and tends to yield a softer, creamier potato salad. Read up on how to choose the right potato for the recipe.
Tater Tip: Potatoes can add color highlights to your salad. Red potatoes are red on the outside and creamy white on the inside, while purple potatoes hold their color all the way through. You can also use sweet potatoes to add a cheerful touch of orange, as in this Caribbean Sweet Potato Salad.
Related: Get recipes for red potato salads.
2. Prepping and cooking potatoes
To peel or not to peel? If you&aposd like to add a little extra color and texture to your salad, leave the skins on. Just be sure to scrub them thoroughly with a vegetable brush before you cook them. Once you&aposve either scrubbed or peeled your potatoes, cut them into bite-size chunks, place them in a large pot, and cover them with water. Use a large enough pot to allow for several inches of head room to accommodate the boiling, starchy water. Bring the potatoes to a boil, then generously salt the water. Reduce the heat if necessary to keep the pot at a gentle boil.
How long to boil potatoes for potato salad? Depending on your definition of "bite-size," the potatoes will take between 8 and 15 minutes to cook. As soon as they&aposre tender enough to cut through easily, drain them and let them sit in the strainer for a bit to let the steam evaporate excess moisture. Remember that the residual heat will continue cooking the potatoes a little bit even after they&aposve been drained.
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How to Make Creamy, Delicious Apple Salad with Celery and Fennel
As I’m writing this, I’m hoping that you are looking at our recipe title and already thinking this salad will be delicious, but if by chance you aren’t convinced yet, let me try to fix that ?
This apple salad is one of the more fresh tasting and crisp salads we’ve shared with you. Apples provide a sweet note, celery adds freshness and since we quickly peel them of any stringy bits, it’s tender, and then fennel adds a light licorice (or anise) crunch. For another apple salad, try our farro and apple salad with arugula.
To bring everything together, we toss the apples, celery, and fennel in a creamy light dressing that’s more acidic than sweet and finish with fresh herbs and toasted pecans. The dressing is creamy thanks to crème fraîche, which tastes like a creamy, slightly less tangy sour cream. We love using crème fraîche in our kitchen, but if you don’t have it on hand, mayonnaise, sour cream, and even plain yogurt will work in its place.
We’ve served this as a side dish, almost treating it as you would coleslaw (here’s our traditional coleslaw recipe). We’ve also used it as a base for baked chicken breast, these juicy pork chops, and have even kept the whole meal vegetarian and piled a mixture of roasted vegetables or roasted squash on top.
You are only looking at about 10 minutes to make the salad and it keeps in the fridge surprisingly well. I was a little worried the apples would not keep well, but since we add a healthy amount of apple cider vinegar to the dressing, they stay crisp for a day or two in the fridge.
Tasty Recipe Variations
We love this apple salad the way it is, but there are so many variations you can try to make it your own. Here are a few of our favorites below:
Fennel’s powerful, aniseed-like flavour isn’t to everyone’s tastes, but fans of this bulbous root know it can transform a salad or perfectly complement a fish dish with finesse. For a crash course in how to prepare it, check out our how to cook fennel guide – it can be steamed, grilled, roasted or eaten raw depending on the flavour or texture you’re after.
Let the vegetable sing in Martin Wishart’s simple Crunchy fennel salad, or retain its satisfying bite with Chloë King’s Pickled fennel recipe. Phil Fanning proves why it’s such a hit with fish fans with his Pan-fried mackerel with fennel and pepper salad, as does Daniel Galmiche’s Fennel-smoked black cod with warm bean salad. However, if you’re really looking to impress, check out this Lamb neck with fennel kimchi recipe from Anna Hansen, or try and tackle Gary Jones’ Ceviche of scallop and tuna, Seville orange and fennel.
Most fennel recipes will call for the frilly green fronds on the top of a fennel bulb to be removed before cooking, but keep in mind these make a great garnish and are full of herby flavours.