Salad recipes

Chilled pasta salad with flaked salmon, avocado, red bell pepper, cilantro, and lime-mayonnaise dressing: creamy, fresh, served on lettuce with paprika garnish.

Hawaiian grilled fish salad with a warm pineapple salsa made from crushed pineapple, golden raisins, yellow pepper, and cayenne. Light, summery, and ready in 45 minutes for six.

Smoked salmon with Irish brown soda bread, mixed greens, capers, and cherry tomatoes. A classic appetizer plate served with lemon, butter, and a drizzle of good olive oil.

Hawaiian namasu, a Japanese-Hawaiian pickled vegetable salad with cucumber, carrot, onion, and celery in a sweet vinegar brine. Served cold with sliced smoked salmon.

Canned salmon salad with dill and sesame seeds spooned into avocado halves. A no-cook, high-protein lunch that comes together in 10 minutes flat.

Spice-rubbed grilled salmon with chili, cumin, allspice, and paprika, served over organic field greens tossed in a smoky tomato-balsamic vinaigrette. A restaurant-quality dinner in 45 minutes.

Quebec poached salmon steaks gently cooked in a lemon court bouillon, chilled, then cloaked in a vivid green herb mayonnaise of spinach, parsley, scallion, and pepper. An elegant make-ahead cold salmon platter.

Salmon and pasta stuffed tomatoes: chilled macaroni salad with canned salmon, yogurt, dill, cucumber, and carrot, spooned into fresh tomato cups. A no-cook summer lunch.