How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Salmon Salad with Chive Vinaigrette

Smoked salmon is the height of elegance. Paired with a shallot-and-chive vinaigrette and fancy baby greens, it's great company fare. Serve it with sourdough bread and chilled white wine.

1.0 by 1 people
Rate me!
  • Makes: 4 servings
  • Prep: 20 mins to 1 hr
  • Grill: 22 mins

Salmon Salad with Chive Vinaigrette



  1. At least 1 hour before smoking, soak wood chips in enough water to cover. Drain before using.
  2. For vinaigrette, in a food processor bowl or blender container combine shallots, rice vinegar, lime juice, sugar, and 1/2 teaspoon salt. With machine running, slowly add oil. Add chives; process or blend with one or two on-off pulses just to mix. Set aside.
  3. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with dill, 1/2 teaspoon salt, and the pepper. Cut several slits in a piece of heavy foil large enough to hold fish. Grease foil; place fish on foil, tucking under any thin edges.
  4. Preheat gas grill. Adjust for indirect cooking over medium heat . Add soaked wood chips according to manufacturers directions. Or wrap in foil and add to grill. Cover and heat about 10 minutes or until chips begin to smoke. Place foil with fish on grill rack over unlit burner. Cover and smoke until fish just flakes easily when tested with a fork. (Allow 15 to 18 minutes per 1/2-inch thickness of fish.)
  5. Stir vinaigrette. In a large bowl pour half of the vinaigrette over mesclun; toss to coat. Divide mesclun among 4 dinner plates. Cut fish into 4 serving-size pieces and arrange on top of mesclun. If desired, pass the remaining vinaigrette. To store any leftover vinaigrette, cover and refrigerate for up to 1 week. Makes 4 servings.

Nutrition Facts (Salmon Salad with Chive Vinaigrette)

    Per serving:
  • 390 kcal cal.,
  • 24 g fat
  • (4 g sat. fat,
  • 76 mg chol.,
  • 666 mg sodium,
  • 5 g carb.,
  • 1 g fiber,
  • 38 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...