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
DUKKAH-CRUSTED SALMON WITH CUCUMBER AND CHILE SALAD
Dukkah is a heady Egyptian nut and spice mix. When tossed with puffed amaranth-a cereal commonly found in health food markets-it makes a deeply flavorful crust for salmon fillets.
Provided by Donna Hay
Categories HarperCollins Dinner Seafood Fish Salmon Egypt Cucumber Hot Pepper Quick & Easy
Yield Serves 4
Number Of Ingredients 15
Steps:
- Place the amaranth, dukkah and salt on a small tray and toss to combine. Dip each salmon fillet in the egg and press into the dukkah mixture to coat. Heat the oil in a large non-stick frying pan over medium heat. Cook the salmon, turning every 3-4 minutes, for 10-12 minutes or until just cooked through and the crumb is golden. Place the chilli, extra oil, lime juice, garlic, cilantro, salt and pepper in a medium bowl and whisk to combine. Add the snow pea tendrils and cucumber and toss to coat. Divide the salmon and salad between serving plates and top with chervil to serve.
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 AVOCADO CUCUMBER SALSA
An easy Summer salad with grilled salmon, avocado cucumber salsa over little gems lettuce with a creamy cilantro lime dressing....inspired by http://www.thecookierookie.com/salmon-with-avocado/
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories Salad
Time 22m
Yield 4
Number Of Ingredients 20
Steps:
- Preheat the grill to medium.
- In a small bowl, make the spice rub -mix salt, pepper, chili powder and cumin. Rub all sides of salmon with the spice rub.
- Mix all ingredients except avocado in a medium bowl. Gently fold in avocado last so it stays in tact, and don't over mix, you don't want it mushy.
- Whisk all ingredients in a small bowl.
- Quarter lettuce vertically. Set aside.
- Grill salmon over medium heat on a well-greased grill, a few minutes on each side until desired doneness....preferable medium or medium rare. A thin metal spatula is best here to turn. Squeeze with a little lime juice.
- Toss lettuce gently with a little dressing, just enough to coat. Lay on a plate, creating a bed for the salmon. Place salmon over top, then spoon the avacado salsa over top. Serve with lime wedges and cilantro sprigs.
Nutrition Facts : Calories 520 calories, Sugar 9.3 g, Sodium 1356.1 mg, Fat 26.3 g, SaturatedFat 4.5 g, TransFat 0 g, Carbohydrate 31.5 g, Fiber 14.9 g, Protein 49.2 g, Cholesterol 91.5 mg
SLOW-ROASTED SALMON WITH CUCUMBER DILL SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the salad: Quarter the cucumber, lengthwise, and remove the seeds, but leave on the skin. Thinly slice the cucumbers and mix with the salt in a colander. Set in the sink for about 1 hour to drain. Meanwhile, place the yogurt in a coffee filter-lined strainer and set over a bowl to drain, about 1 hour.
- Rinse the cucumbers with cold, running water. Press down on the cucumbers to extract as much liquid as possible and pat dry. Toss the cucumbers with the drained yogurt, dill, sugar, orange zest, cayenne, and season with pepper, to taste.
- Preheat the oven to 275 degrees F.
- Cut the salmon lengthwise and then crosswise to make 4 equal squares of fish. Lightly sprinkle the salmon all over with a pinch of turmeric and rub in slightly to coat evenly. Season salmon with salt and pepper and place on a very lightly oiled oven-proof nonstick pan. Roast the salmon, turning the pieces carefully with a spatula after about 10 minutes, until just cooked through, about 20 minutes in all. (Slow-roasted salmon looks bright orange when done, and will be luscious in the center.) To serve, divide the cucumbers between 4 plates, top with the salmon and garnish with dill fronds.
Nutrition Facts : Calories 369 calorie, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 95 milligrams, Sodium 797 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 39 grams, Sugar 4 grams
CHILI RUBBED SALMON
Provided by Food Network Kitchen
Categories main-dish
Time 17m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat a large non-stick skillet over high heat. Add the oil and heat until shimmering. Rub the fish with the chili powder and season with salt. Carefully lay fish, skinned-side up in the skillet Cook the fish turning once until brown, crisp, and just firm, about 3 to 4 minutes on each side. Transfer the salmon to a serving platter and tent with foil to finish cooking, about 5 minutes more.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
SALTY-SWEET SALMON WITH GINGER AND SPICY CUCUMBER SALAD
This 2006 recipe came to The Times by way of David Myers, the American chef and restaurateur, when Amanda Hesser called upon him to re-interpret this 1961 Times recipe for Chinese barbecued spareribs. He kept the simple soy-garlic-ketchup (yes, ketchup) marinade intact and applied it to salmon. He then served it with a preserved ginger relish and a cucumber salad seasoned with shichimi togarashi, a fiery Japanese spice blend (red pepper flakes make a fine substitute). If you don't have the time to make the relish and cucumber salad, serve the salmon with a few slivers of preserved ginger from a jar, a pile of white rice and some sautéed greens. That's better than your standard grilled salmon by a mile.
Provided by Amanda Hesser
Categories dinner, main course
Time 3h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the preserved ginger: The day before, whisk together the fish sauce, rice-wine vinegar and sugar, then add the ginger. Make sure it is covered by the liquid.
- Combine the honey, soy sauce, garlic, ketchup and 1/4 cup water. Marinate the salmon in this for 2 hours, turning after 1 hour.
- Meanwhile, prepare the cucumber salad: Bring the vinegar to a boil. Add the sugar, salt, togarashi and ginger. Return to a boil, then let cool to room temperature. Put the cucumbers in a nonreactive container and cover with the vinegar mixture. Let sit at least one hour before serving.
- Preheat grill to low. Arrange salmon on a hinged grill basket, then cook, basting occasionally with the marinade, over a low flame for 5 minutes per side, or until just flaky. (Or broil, skin side down, 6 inches from the flame for 4 minutes, baste, then turn and broil for 2 minutes.) To serve, use a slotted spoon to place the cucumber salad on each of 4 plates. Lay the salmon next to the salad and serve topped with preserved ginger.
Nutrition Facts : @context http, Calories 521, UnsaturatedFat 13 grams, Carbohydrate 38 grams, Fat 23 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 5 grams, Sodium 2461 milligrams, Sugar 34 grams
CUCUMBER CHILI SALAD
The crisp coolness of the cucumber with the contrasting heat of the pepper makes this a crowd pleaser. Just think 'cucumber mojito.'
Provided by delish-dish
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Toss cucumber, serrano chile pepper, red onion, and mint together in a bowl. Pour lime juice and grapeseed oil over the cucumber mixture; toss to coat. Add sugar, salt, and black pepper; stir.
- Cover bowl with plastic wrap. Refrigerate for 1 hour.
Nutrition Facts : Calories 56.1 calories, Carbohydrate 6.8 g, Fat 3.5 g, Fiber 1.1 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 2.5 mg, Sugar 3.1 g
QUICK AND EASY SALMON SALAD
A quick and easy salmon salad, full of flavor. Can be eaten as a side or spread over baguette slices and topped with fresh cucumber. Created and tested after reviewing all salmon salad recipes and reviews. Yum!
Provided by NomNomNomz
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Mix celery, salmon, red onion, mayonnaise, chili powder, and green onion together in a bowl.
Nutrition Facts : Calories 154.2 calories, Carbohydrate 2.3 g, Cholesterol 27.6 mg, Fat 9.8 g, Fiber 0.8 g, Protein 13.7 g, SaturatedFat 1.7 g, Sodium 275.2 mg, Sugar 0.9 g
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