Salmon Salads

This refreshingly crunchy salad makes for an excellent spring lunch or super quick dinner.

The Good News The simple poaching-in-a-bag technique used to cook this omega-3-rich salmon eliminates the need for extra oil or butter. "The fish becomes buttery and just flakes away," chef Erik Oberholtzer says. "It's the juiciest salmon you'll ever have."

Poaching salmon in wine gives it a lovely flavor; using the poaching liquid to make a vinaigrette is a delicious way to dress the salad.

This classic grilled salmon salad takes only 20 minutes to prepare.

From Lance Dean Velasquez, a 1996 Best New Chef, now at Johnfrank's in San Francisco.

This is a terrific all-in-one meal and an inventive use for salmon: Grace Parisi nestles the fillets in crunchy hunks of ciabatta bread tossed with tomatoes, capers and superthin slices of lemon, then bakes the dish until the salmon is just cooked.