Spinach Salad With Smoked Salmon Everything Bagel Croutons And Lemon Caper Vinaigrette Recipes

Steps:

• For the dressing: Whisk together the lemon juice, Dijon and honey in a small bowl. Drizzle in the olive oil while whisking until creamy. Stir in the scallions and season with salt and pepper.
• For the salad: Heat the butter in a skillet over medium heat. Add the bagels and cook, tossing occasionally, until golden and crispy on the outside, about 7 minutes (they'll still be a little chewy on the inside, but that's good). Transfer to a plate, sprinkle with salt and set aside.
• Bring a pot of water to a boil and prepare an ice water bath. Carefully lower the eggs into the boiling water, reduce to a simmer and cook for 8 minutes. Transfer to the ice bath to cool (or run under cold water for a little). Peel and slice into halves or quarters.
• Place the everything bagel topping in a bowl. Roll the cream cheese cubes into little balls with your hands and then roll them around in the everything bagel topping.
• On a serving plate, arrange the mixed greens. Top with the tomatoes, cucumbers, red onions, bagel croutons, cream cheese balls, eggs, scallions, dill, a few pinches of salt and a few turns of pepper. Drizzle with the dressing.

Steps:

• Cut salmon into fine strips and chill until serving time. Mix spinach with half of chives and all of mayonnaise and white wine vinegar; season to taste with salt and pepper.
• Chill dinner plates. Arrange spinach on the plate and arrange salmon in the center and over the spinach; garnish salmon with remaining chives, cucumber curls and serve with croutes.

Steps:

• Drizzle salmon with 1 tablespoon vinaigrette. Place on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Cut salmon into 2 pieces., Meanwhile, in a large bowl, toss spinach with remaining vinaigrette. Divide between 2 plates. Top with the salmon, avocado, walnuts, sunflower kernels and cranberries.

Steps:

• Heat broiler, with rack set 4 inches from heat. Place salmon on a foil-lined rimmed baking sheet; season with salt and pepper. Broil, without turning, until opaque throughout, 7 to 9 minutes. Let cool briefly, then flake.
• Divide spinach and tomatoes among serving plates. Top with salmon, goat cheese, and pecans, and drizzle with vinaigrette.

Steps:

• For the croutons: Preheat the oven to 350 degrees F. Put the bagel pieces in a large bowl, drizzle with the olive oil, and toss to coat. Add the poppy seeds, sesame seeds and some salt; toss again. Spread the bagel pieces out in a single layer on a baking sheet and bake until light golden brown and crispy, 8 to 10 minutes. For the vinaigrette: Put the lemon zest and juice, dill, capers, mustard, and some salt and pepper in a medium bowl; whisk to combine. Slowly whisk in the olive oil to make a thick creamy dressing. Taste, and season with salt and pepper. For the salad: Put the croutons, smoked salmon and cream cheese in a large bowl, and then mound the spinach, fennel, cucumber and red onion on top. Spoon some of the vinaigrette around the side of the bowl and toss gently to coat the salad with dressing. Spoon the remaining vinaigrette nicely on individual serving plates and gently mound some salad on top. Serve immediately.