SALMON AND COUSCOUS SALAD WITH CUCUMBER-FETA DRESSING
The dressing in this 30-minute recipe is inspired by green goddess dressing and mast-o khiar, a Persian side dish of cucumbers and yogurt. Here, thick yogurt is combined with fresh herbs, tangy feta and crunchy Persian cucumbers. If you have trouble finding Persian cucumbers, they can be swapped for similarly sweet-skinned English cucumbers or peeled regular cucumbers. Flaking the salmon into the salad evenly distributes it and is a nice alternative to serving a fillet for dinner. Leftover salad can be enjoyed cold for lunch the next day, freshened up with a squeeze of lime juice and more fresh herbs.
Provided by Yasmin Fahr
Categories brunch, dinner, lunch, salads and dressings, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 400 degrees. In the center of a sheet pan, place salmon skin-side down. Pat the salmon dry, then coat with 2 tablespoons olive oil. Season with salt, pepper, 1/2 teaspoon cumin and 1/2 teaspoon turmeric. Coat 1 of the lime halves in some of the olive oil in the pan, then place cut-side up in the corner.
- Roast the salmon on the center rack until opaque on the outside and light pink in the center, about 18 minutes. Remove from the oven and let cool slightly.
- While the salmon roasts, make the couscous: In a lidded pot over medium-high heat, toast the couscous, uncovered, stirring until fragrant, about 3 to 4 minutes. Add 3 cups water, season with salt, cover and bring to a boil. Reduce heat to maintain an active simmer, then cook until the couscous is tender and most of the liquid has been absorbed, 8 to 10 minutes. Drain the couscous in a colander, then drizzle with olive oil, tossing to coat. Stir in the arugula, letting it wilt. Leave in the sink to cool slightly while you make the dressing.
- Prepare the dressing: In a serving bowl, combine the yogurt with 1/4 cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the remaining 1/2 teaspoon cumin, plus 1/4 cup feta, most of the herbs (reserving some for garnish) and the cucumber. Stir to combine, then season to taste with salt. Set aside.
- Add the cooked couscous and arugula to the yogurt mixture, tossing to combine. Remove the salmon from the skin, then flake with a fork. Add half the salmon to the couscous, mixing it together. Place the remaining salmon on top, squeeze the roasted lime half over the dish, then garnish with the scallions, remaining feta, parsley and mint. Quarter the remaining lime half and serve it on the side.
GRILLED SALMON WITH CREAMY CUCUMBER-DILL SALAD
Grilled salmon with a tangy and refreshing cucumber salad over top makes a light and easy weeknight dinner.
Provided by Jennifer Segal
Categories Dinner
Yield 4
Number Of Ingredients 14
Steps:
- Cut the cucumber in half and then slice each half down the middle lengthwise. Use the tip of a teaspoon to scoop out the center seeds. Cut each half into thin slices and place in a colander along with the red onion slices. Toss with salt and let sit in the sink for at least 30 minutes, until the water drains out.
- In the meantime, make the dressing: combine the sour cream, mayonnaise, white wine vinegar, dill, garlic, sugar and black pepper in a medium bowl and mix well.
- When the cucumbers and onions are ready, release any excess water by tapping the colander on the base of the sink, then use a large wad of paper towels to pat the vegetables dry. Add to the dressing and toss well. Cover and chill until ready to serve.
- Preheat the grill to medium-high heat. Clean the grill rack, then brush lightly with oil. Close the lid and let return to temperature. Rub the salmon with olive oil and season generously with kosher salt (about ¾ teaspoon) and pepper. Place the fillets skin side down and grill until golden brown and slightly charred, 4-5 minutes (resist the urge to peek or flip early; when fillets are nicely seared on the first side, they should release easily). Flip the fillets over and continue grilling until done, 2-3 minutes. Let cool slightly, remove the skin if desired, and serve with the cold cucumber-dill salad piled over top or alongside.
Nutrition Facts : Calories 522, Fat 39 g, Carbohydrate 6 g, Protein 36 g, SaturatedFat 9 g, Sugar 3 g, Fiber 1 g, Sodium 706 mg, Cholesterol 108 mg
CRISPY SALMON WITH CUCUMBER SALAD AND SPICY MAYO
These pan-fried salmon fillets get a light, crispy crust from arrowroot flour a gluten-free starch that's similar to cornstarch (which you can also use). The salmon is served with a spicy mayo and refreshing cucumber salad, for a meal that's full of crunch, snap and flavor.
Provided by Gabriela Rodiles
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Whisk together the vinegar, lime juice, sesame oil and a large pinch of salt in a large bowl. Thinly slice the cucumbers lengthwise about 1/8-inch thick with a mandoline or vegetable peeler. Add the cucumbers to the bowl with the dressing; add the cilantro and peanuts and toss until evenly coated. Taste and adjust the seasoning with more salt, if needed. Stir together the mayonnaise and chile-garlic sauce in a small bowl until smooth. Set both aside for serving.
- Heat the oil in a large nonstick skillet over medium heat. Season the salmon fillets with a large pinch of salt. Place the arrowroot or cornstarch in a medium shallow bowl or baking dish and whisk in the cayenne and 1/4 teaspoon salt. Dredge the salmon fillets until each side is well coated.
- Once the oil is shimmering and hot, carefully add the salmon. Cook until well browned and just cooked through, 4 to 5 minutes per side.
- Give the cucumber salad a toss, then transfer to a serving bowl. Place each salmon fillet on a plate, drizzle with the spicy mayo and serve with the cucumber salad.
GRILLED SALMON SALAD WITH LIME, CHILES AND HERBS
Made of soft, supple salmon; crisp lettuces and vegetables; and a very savory dressing run through with chiles and lime, this light salad is tangy and full of flavor. The dressing, based on nuoc cham, a traditional Vietnamese dipping sauce, has just enough fish sauce to give it depth and pungency without overpowering the brightness of the lime. You can substitute other fish, or even chicken, for the salmon. Just adjust the grilling time as needed, and toss with the dressing while still warm. Note that if you don't have a grill, you can roast the fish in the oven.
Provided by Melissa Clark
Categories dinner, salads and dressings, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Light the grill for indirect heat, or heat the oven to 450 degrees.
- As the grill or oven heat up, make the dressing: Halve 1 lime, and squeeze its juice into a small bowl. Add the chile slices, half of the sliced shallot (save the rest for serving), the fish sauce and a pinch each salt and sugar. Let sit for 1 minute to dissolve the salt, then whisk in the olive oil. It won't emulsify, so mix again before using.
- Brush the salmon with oil, and place it in a grilling basket if you have one. Cook over the indirect (unlit) side of the grill, for 2 to 5 minutes per side, depending on how hot the grill is and how thick the salmon is. Note that individual fillets will cook faster than a single large piece. Check the salmon often. (Alternatively, roast the salmon on a baking sheet in the oven, until just cooked to taste, 7 to 12 minutes; you don't have to flip it.)
- As the salmon cooks, halve the other lime. Brush the cut sides with olive oil and grill, cut-side down, over direct heat until charred, about 1 minute. If using the oven, throw the halves, cut-side up, on the roasting pan with the salmon. They won't char, but they will cook and mellow in flavor, which is the aim.
- When the salmon is cooked, transfer it to a plate and spoon some dressing over it. Let it cool slightly, then break up the fish into large chunks.
- Place greens, remaining shallots, herbs, and radishes or cucumber, if using, in a large shallow bowl or on a platter, and add a little more of the dressing. Squeeze some of the juice from a charred lime half over it and drizzle with a little olive oil. Toss and taste, adding lime juice, olive oil or salt as needed.
- Top with the salmon chunks and drizzle with more (or all) of the dressing. Serve with the remaining charred lime half on the side for squeezing.
HOT-SMOKED SALMON SALAD WITH A CHILLI LEMON DRESSING
This delicious salad is thrown together in minutes to make a fresh, seasonal dish that's stylish enough for entertaining
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Boil potatoes in salted water for 10 mins until tender, adding the asparagus tips for the final 2 mins of cooking. Drain and allow to cool. Whisk together the salad dressing ingredients. then season to taste.
- In a large bowl, toss together the potatoes, asparagus, salad leaves, herbs and radishes. Add two-thirds of the dressing, thoroughly mix through the salad, then spread the salad over a large platter. Break the hot-smoked salmon into large chunks, then scatter over the top along with the spring onions. Finish by pouring remaining dressing over the top.
Nutrition Facts : Calories 299 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 2.09 milligram of sodium
SALMON AND CUCUMBER SALAD WITH BASIL-LIME DRESSING
The combination of fresh basil and lime in the dressing makes this dish distinctive and delightful. It's a nice and easy way to work some fish into your week.
Yield Serves 4; 1 1/2 cups salad greens and scant 1 cup salmon salad per serving
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the lime zest, lime juice, and pepper. Slowly whisk in the oil. Stir in the basil. Set aside 2 tablespoons of the dressing in a large bowl.
- Add the salmon salad ingredients to the dressing remaining in the medium bowl, tossing gently to coat. Set aside.
- Add the salad greens to the 2 tablespoons dressing in the large bowl, tossing to coat. Arrange the salad greens on plates. Spoon the salmon salad over the salad greens.
- (Per serving)
- Calories: 194
- Total fat: 10.5g
- Saturated: 1.5g
- Trans: 0.0g
- Polyunsaturated: 2.0g
- Monounsaturated: 5.5g
- Cholesterol: 58mg
- Sodium: 311mg
- Carbohydrates: 8g
- Fiber: 3g
- Sugars: 4g
- Protein: 19g
- Calcium: 254mg
- Potassium: 700mg
- 2 vegetable
- 2 1/2 lean meat
- 1 fat
More about "salmon and cucumber salad with basil lime dressing recipes"
SALMON CUCUMBER SALAD - SPIRITED AND THEN SOME
From spiritedandthensome.com
Estimated Reading Time 5 mins
- If necessary, thaw salmon fillets according to package instructions. Melt coconut oil in a skillet and add the salmon fillets. Cook according to stovetop instructions on the package and then set aside to cool. Once cooled, flake the salmon with a fork into portions that are easily pierced with a fork.
- Next, slice the cucumbers and celery and set aside. If I am working with frozen salmon, I’ll do this step as the salmon thaws.
- In a high-speed blender, combine olive oil, lemon juice, coconut milk, fresh dill sprigs, garlic, and sea salt. Blend until evenly mixed.
- In a large bowl, combine cucumbers, celery, green onions, and flaked salmon. Drizzle dressing over the top and toss together to evenly coat the ingredients.
MEDITERRANEAN AVOCADO SALMON SALAD - CAFE DELITES
From cafedelites.com
SALMON SALAD WITH ASIAN GINGER SESAME DRESSING
From recipetineats.com
CUCUMBER SALAD WITH CILANTRO AND LIME! | FEASTING AT …
From feastingathome.com
PAN-SEARED SALMON SALAD WITH CREAMY BASIL DRESSING
From thedizzycook.com
SIMPLE CUCUMBER SALAD WITH LIME VINAIGRETTE - LIVE …
From livesimply.me
BASIL LIME VINAIGRETTE IS THE PERFECT SUMMER DRESSING …
From zenbelly.com
GRILLED SALMON WITH CUCUMBER SALAD RECIPE | MYRECIPES
From myrecipes.com
GRILLED SALMON SALAD WITH CREAMY CILANTRO LIME DRESSING
From feastingathome.com
ORANGE SALMON SALAD WITH GINGER VINAIGRETTE | GIMME SOME OVEN
From gimmesomeoven.com
EVERYTHING BAGEL SALMON WITH TOMATO CUCUMBER SALAD
From whatshouldimakefor.com
THE 5 BEST DRESSINGS FOR SALMON SALAD | AMERICAS RESTAURANT
From americasrestaurant.com
10 BEST DRESSINGS FOR TOMATO CUCUMBER SALAD – HANGRY HANNA
From hangryhanna.com
NIGEL SLATER’S RECIPES FOR GRILLED SALMON, AND ASPARAGUS WITH …
From theguardian.com
SERIOUS SALADS: GRILLED SALMON WITH CUCUMBER BASIL SALAD RECIPE
From seriouseats.com
THAI MANGO SALAD RECIPE - HEALTHFUL BLONDIE
From healthfulblondie.com
SPRING ROLL SALMON SALAD WITH PEANUT DRESSING - NEST WELLNESS
From nest-wellness.com
WHAT DRESSING GOES WITH SALMON SALAD? ANSWERED!
From slimmingviolet.com
BASIL-DRESSED SALMON W/AVOCADO & CUCUMBER SALAD - THE SIMPLY …
From thesimplyluxuriouslife.com
CITRUS OVEN BAKED SALMON OVER ARUGULA CUCUMBER SALAD
From ohsweetbasil.com
SPICY CUCUMBER AVOCADO SALAD (RECIPE REVIEW) | KITCHN
From thekitchn.com
CREAMY BASIL DRESSING - THE DIZZY COOK
From thedizzycook.com
MAXINE | RECIPE CREATOR ON INSTAGRAM: "THAI LAMB LARB IS A …
From instagram.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love