Salmon Ceviche With Cucumber Salad Recipes

SALMON CEVICHE

Steps:

• In a large glass or plastic bowl, dissolve the sugar, salt, and chili paste in the lime juice. Season with pepper and cumin. Stir in the olive oil, garlic, onion, tomato, and cilantro. Gently mix in the salmon, then cover, and refrigerate for 4 hours.
• To serve, drain the excess liquid from the salmon, then gently stir in the avocado slices, and allow to rest at room temperature for 15 minutes.

SALMON CEVICHE WITH CUCUMBER SALAD

Steps:

• to make salmon ceviche: on a clean work surface, use a sharp knife to slice salmon crosswise into 1/8" thick pieces. place in a stainless steel bowl with 1/2 cup lime juice; cover and refrigerate 1 1/2 to 2 hours. To make honey lime dressing: In a small bowl, whisk together honey, 2 T lime juice, 2 tsp soy sauce, 1/2 tsp sesame seeds and salt; reserve. To make ginger lime dressing: In a small bowl, whisk together ginger, 2 T lime juice, 1/2 tsp soy sauce, vinegar, shallot, 1 tsp sesame seeds, salt and cayenne; reserve. In a large bowl, combine cucumber and radishes, add honey lime dressing and toss. let stand 5 minutes, add lettuce and toss. Drain salmon ceviche (it should be nearly opaque throughout), place in another bowl with ginger lime dressing and toss. Divide cucumber salad amont 4 individual plates, top each with salmon ceviche, and garnish with green onions. Serve immediately.

SALMON AND COUSCOUS SALAD WITH CUCUMBER-FETA DRESSING

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.