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Salmon and zucchini salad

Salmon and zucchini salad

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Salmon and courgette salad recipe of 19-08-2017 [Updated on 28-08-2017]

Thissalmon salad with zucchini and feta is a colorful and appetizing dish to bring to the table to give a touch of flavor and color to the table. The recipe is very easy and in fact in a short time you can bring to the table arich salad and tasty. When it's too hot and you don't know what to prepare, this fresh, colorful dish can come in handy in just 5 minutes. In fact, if you have some tender vegetables from your garden, you can also use them raw, I always do a blanched one by habit;) Good day to those who pass by here and have a good weekend!


How to make salmon salad

Clean the courgettes, cut them first into strips and then along their length.
Put them in a saucepan on the stove and blanch them for 3-5 minutes.

Meanwhile, prepare the salmon and cut the feta into chunks.

When the courgettes are cooked, drain and place them on a serving dish.

Add the feta, rolled salmon slices, grated lemon peel, pine nuts, salt and oil.

Your salmon salad is ready to be brought to the table.

Zucchini and salmon salad

Good day everyone! Today I have created for you a delicious and fresh second course, perfect for your summer meals: Zucchini and Salmon Salad!
This recipe is easy to make and you get a great result that will surely delight your palate.
All you have to do is cook the courgettes, let them cool and serve with the rest of the ingredients.
Try this dish and you won't regret it!

You can take a look at the others Second courses present on the site!

There is also a section dedicated to Gluten-free recipes, visit it!

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Quinoa salad with salmon, zucchini and pesto alla pimpinella


Quinoa, salmon and zucchini salad, the recipe for cooking a delicious first course, good to taste even on hot days.

Ingredients for 2 people:
100 gr. from quinoa
1 zuchini
100 gr. from salmon
1 tablespoon of pesto alla pimpinella or other pesto to taste

Put the quinoa in a colander and wash it well under running water. Boil the quinoa in salted water, following the cooking times indicated on the package, then drain it with a colander and let it cool.

Wash and trim the courgette, cut it into thin jiulienne strips, and toss it in a saucepan with a little butter over high heat for a few minutes.

Add the salmon in coarse pieces and the pesto, cook for a minute and turn off the heat. You shouldn't need salt, as salmon is already flavorful, so it's best to taste before adding salt and pepper.

Combine the quinoa with the salmon and zucchini, turn and allow to cool to room temperature.

This quinoa salad is excellent, made even tastier with salmon, courgettes and pesto.

Here is the salmon and zucchini quinoa salad, ready to taste!

Come and discover my other cold pasta recipes choose your favorite!

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| Great collection of recipes with zucchini ! Great collection of recipes with zucchini, Many tasty appetizers , appetizing first dishes with simple sauces or first courses with fish sauces, many pasta recipes tasty with zucchini! You can prepare many cold pasta recipes , excellent for summer days, but also excellent in buffets or standing lunches and dinners. Also excellent stuffed pasta and the baked pasta with zucchini ! Lots of recipes of main courses with courgettes , also combining them with the fish or stuffed zucchini, zucchini preserved in oil And grilled courgettes ! Do not forget good side dishes with zucchini for all tastes, but also delicious cakes !

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Go ahead on the page I recommend other recipes of cold first courses. So many summer cold pasta recipes, excellent for buffets and outdoor lunches, but excellent for any occasion! The whole recipe book is photographed step by step to be carried out easily even by less experienced people. many recipes from cold first courses, easy, fast and tasty, with the fish with the vegetables, grilled vegetables, pasta salads. Cold first courses with cereals, spelled wheat, barley, all tasty and easy to make.

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Start the potato salad with salmon and zucchini by cooking the tubers. Remove the outer skin from the potatoes and then cut them into chunks. Pour some water into a saucepan and put it on the stove. When the water boils, add the potatoes and boil them for about 10 minutes. When cooked, drain and put the parts to cool in a large bowl.

In the meantime, while the potatoes are cooling, dedicate yourself to cleaning the salmon. Deprive the fish of its outer skin and spines. Then cut the salmon into chunks and set aside. Wash and cut the courgettes into chunks as well, put them on the fire in a non-stick pan. Pour a drizzle of extra virgin olive oil and the finely chopped clove of garlic. Sauté for a few moments then add the salmon and zucchini you prepared earlier. Cook everything for about 10 minutes over low heat, adding half a cup of water. When cooked, turn off and allow to cool completely.

Then pour the potatoes, courgettes and salmon into a bowl. Add a drizzle of extra virgin olive oil and lemon juice. Wash and finely chop some parsley and add it to the rest of the ingredients. Season with salt and mix everything. Serve the Potato Salad with Salmon and Zucchini to your diners. For a more delicious result you can add a few tablespoons of mayonnaise. You can enrich the recipe with black olives or diced boiled carrots.

This blog was born out of passion but above all out of love for food. It is one of those few things that manages to give me relief while I experiment with it, combine it, cook it and above all taste it. Activate all 5 senses because in every dish presented there must first be the Aspect, if it is not inviting, do not even try the Perfume that teases the most secret meanders of our senses Touch, because only by eating it with your hands you can appreciate it Taste all the way, every taste an explosion for the taste buds and finally the Sound that emits while you slice it or simply savor it. This means completing a dish, not just stopping at the preparation and presentation, but also with everything that surrounds it!

Salmon fillet with quinoa salad

The salmon fillet with quinoa salad It is a single plate simple And tastya recipe perfect for a lunch or light dinner. If you use Norwegian salmon you can keep it particularly raw inside, as we did, the result will be irresistible!

  • 4 fresh Norwegian salmon fillets with skin of 150/200 g each
  • 150 g of quinoa
  • 40 g of pecans
  • 1 handful of dried cranberries
  • 200 g of valerian
  • extra virgin olive oil
  • raspberry vinegar
  • salt
  • pepper
  • 150 g of Greek yogurt
  • chives
  • horseradish in sauce to taste

The Salmon fillet with quinoa salad it's a recipe ideal for preparing a tasty single dish with excellent nutritional properties.

The salmon meat is delicate, firm and rich in Omega 3, vitamins A, D. And B12. The presence of fat also gives it great softness. In the kitchen, the salmon it is one of the most versatile fish and can be consumed raw, in recipes such as salmon tartare, smoked, as in the Salmon Salmon Pancake recipe or served in baked fillets, as in the Baked Salmon recipe. In case you want to use it raw, the only type of salmon that allows direct consumption without abatement is that Norwegian.

There quinoa instead it is very rich in fibers, mineral salts And vegetable proteins. It is not a real cereal, but it belongs to the family of Chenopodiacee. It is important to wash it well before using it, as it is covered with saponin, a substance that is produced to repel insects and birds and which would make it very bitter. It is ideal for those suffering from celiac disease, as it is gluten free. It is used for salads, such as quinoa salad with peaches, apricots and cherries, but also for delicious recipes such as quinoa and eggplant meatballs.

Watch the video of how to prepare the Salmon fillet with quinoa salad, a fresh and light recipe to enjoy salmon.

To prepare the salmon fillet with quinoa salad, wash the quinoa several times, then transfer it to a saucepan. Cover it with plenty of water (about 400 ml) and bring to a boil, adding a little salt. Cook for about 15 minutes or in any case for the time indicated on the package. Drain well and transfer to a bowl. Let it cool down.

Add the valerian, chopped pecans, dried cranberries and season with a drizzle of oil and raspberry vinegar. Season with salt and pepper and mix.

Cook the salmon in a very hot non-stick pan, lightly greased with oil. Start with the skin side for about 2 minutes, turn and cook for 4 minutes (however, adjust according to the thickness of the fillets). The salmon should be very soft and juicy inside.

Transfer the fillets to their respective serving plates, complete with the yogurt sauce and immediately serve the salmon fillet with quinoa salad.

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How to make smoked salmon salad

Wash the avocado, cut it in half and remove the stone with the help of a knife or spoon. Peel it from the skin and cut it into slices or cubes.

Cut the smoked salmon into strips of the width you prefer. If you want to lightly sear it, transfer the salmon to a non-stick pan without adding other fats and cook it for just a few moments on both sides.

In a salad bowl, prepare a bed of valerian, iceberg or your favorite lettuce, well washed and dried. Add the sliced ​​salmon and diced avocado.

Prepare the emulsion for the dressing by squeezing the orange juice into a bowl, add a drizzle of olive oil and salt. Mix well and pour the emulsion over the salad, sprinkle with sesame seeds and serve.

Salmon and courgette ravioli in salad sauce

25 gr of butter
25 gr flour
250 gr of vegetable broth

Make a blond roux with butter and flour, as for the bechamel. Add the broth and continue to whisk until it boils. Add nutmeg and salt if needed. There are those who add a stem of dried porcino or parsley to perfume it.

Salmon and courgette ravioli in salad sauce

Ingrediants 250 grams of ravioli
velvety (half dose above)
40-50 gr of salad
1 courgette
30 gr of smoked salmon
butter and oil

Add the salad to the soup and let it go for a few minutes. Blend everything to cream. My delicious salad dressing is ready! In a non-stick pan, mix half the oil and half the butter and the courgette cut into strips. I only used the green, grating it with a coarse grater. Add salt (it is said that salt makes vegetables keep their color!) And cook well. Then add the salmon and if it sticks, add a little salad sauce. Sauté the cooked ravioli in it and make up the dish by adding the lettuce sauce over and around the ravioli. Devastating. very successful invention!

I would move on to the second and side dish.

Ah! We liked the flavor of the sauce so much, that the next day we made it again with butterflies (photo on the side).


To prepare thequinoa, vegetable and salmon salad, we must first pour the quinoa grains into a fine mesh colander and rinse them thoroughly under running water. Let's rub them with your hands, in such a way as to remove the layer of saponins present on the surface of the beans.

Pour the washed quinoa into a saucepan and cook it in a quantity of water equal to double its volume. We add a level teaspoon of fine salt, cover with a lid and wait for the grains to absorb all the water.

Meanwhile, wash the cherry tomatoes, cut them in half and put them in a bowl. Wash the courgettes, remove the ends and cut them into small cubes. Brown them in a pan with a drizzle of extra virgin olive oil, add a little water to the bottom and let them cook until they are tender enough.

As soon as the quinoa finishes cooking, let it cool and put it in a salad bowl. We add the cherry tomatoes cut in half, the courgettes cooked in a pan and the raw wild salmon cut into cubes.

We mix all the ingredients and season to taste with a drizzle of extra virgin olive oil. We serve thequinoa, vegetable and salmon salad, garnished with a few fresh basil leaves.

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