SALMON WITH CUCUMBER SAUCE
A thick and creamy white sauce with chopped cucumber tops broiled salmon fillets in this tasty main dish from Shirley Glaab of Hattiesburg, Mississippi. Special enough for company, it also makes a fast weeknight supper.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings (1-1/2 cups sauce).
Number Of Ingredients 9
Steps:
- For sauce, in a bowl, combine the first eight ingredients. Refrigerate until serving. Broil salmon 4-6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.
Nutrition Facts : Calories 343 calories, Fat 32g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 227mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.
CUCUMBER CUPS WITH DILL CREAM AND SMOKED SALMON
Classic combos are classic because the flavors go well together! Dill, cucumber, and smoked fish are combined with a bit of lemon to perk things up. Small pieces of smoked trout would be a good substitute for the salmon in this pretty, easy, no-cook hors d'oeuvre. Cucumber cups can be assembled and kept chilled in an airtight container 1 day ahead of time.
Provided by RuthE
Categories Appetizers and Snacks Seafood
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.
- Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.
Nutrition Facts : Calories 49.4 calories, Carbohydrate 1.5 g, Cholesterol 12.6 mg, Fat 3.8 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 2.2 g, Sodium 103.3 mg, Sugar 0.6 g
SALMON WITH CUCUMBER DILL SAUCE
This grilled entree may sound fancy, but it's actually a fuss-free way to prepare salmon. You can easily make the sauce in advance and store it in the refrigerator until mealtime.-Carole Holder, Norman, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the first five ingredients; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.
Nutrition Facts : Calories 261 calories, Fat 16g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 172mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
POACHED SALMON FILLETS WITH CREAMY HERBED CUCUMBER SAUCE
Poaching salmon for any occasion just got tastier thanks to a delicious cucumber sauce.
Provided by Sheri Castle
Time 4h40m
Number Of Ingredients 21
Steps:
- Coarsely grate cucumbers using large holes of a box grater. Line a fine mesh strainer with cheesecloth, and place strainer in a bowl. Place grated cucumbers in prepared strainer, and toss with 1 teaspoon of the salt. Place in refrigerator; drain at least 4 hours or up to 12 hours.
- Meanwhile, stir together 6 cups cold water and 6 tablespoons of the salt in a large, shallow dish until salt dissolves. Add salmon fillets in a single layer. Refrigerate, uncovered, 1 hour.
- Remove salmon from shallow dish; discard salt water. Working in batches, if needed, arrange salmon in a single layer in a large, shallow Dutch oven or a large, nonreactive skillet with a tight-fitting lid. Add wine, onion, celery, carrot, lemon juice, dill sprigs, parsley sprigs, pickling spice, and peppercorns. Add enough cold water to submerge salmon (about 4 cups). Cook over medium until an instant-read thermometer inserted in cooking liquid reaches 175°F, 8 to 10 minutes. Remove from heat; cover and let stand 10 minutes. Using a long spatula, lift salmon to remove from liquid. Pat salmon dry. Repeat poaching process with remaining salmon. Discard poaching liquid and solids in Dutch oven.
- Arrange salmon on a serving platter. Cover and refrigerate until chilled, at least 2 hours or up to 12 hours.
- Meanwhile, place yogurt, chives, lime juice, oil, mustard, sugar, pepper, and remaining ¼ teaspoon salt and 3 tablespoons each chopped parsley and dill in a food processor or blender. Process until smooth, about 30 seconds. Transfer to a bowl. Cover and refrigerate until ready to serve.
- Remove cucumbers from refrigerator, and squeeze to remove liquid; discard liquid. Stir ⅔ cup squeezed cucumbers into yogurt sauce; reserve remaining squeezed cucumbers for garnish. Remove and discard salmon skin. Dollop salmon with sauce; garnish with lemon zest and squeezed cucumbers.
GRILLED SALMON AND CUCUMBERS
Grilling both salmon and cucumbers gives this dish an irresistible touch of smokiness that if only enhanced by a topping of feta and dill.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 7
Steps:
- In a small bowl, stir together feta, lemon juice, dill, and 2 tablespoons oil.
- Heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Brush salmon with oil and season with salt and pepper. Place salmon, skin side up, on grill and cook until opaque throughout, 8 to 10 minutes, flipping once. Transfer to a plate and tent with foil. Lightly brush cucumbers with oil and season with salt and pepper. Working in batches if necessary, grill cucumbers until slightly softened and browned, 1 to 2 minutes per side. Top salmon and cucumbers with feta mixture and serve.
Nutrition Facts : Calories 389 g, Fat 23 g, Fiber 1 g, Protein 38 g
SALMON FILLETS WITH HORSERADISH CRUST, CUCUMBERS AND SALMON CAVIAR
Provided by Bryan Miller
Categories dinner, main course
Time 20m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Slice the cucumbers on a bias, about 1/4-inch thick. In a bowl, toss the cucumbers with 1 teaspoon of sea salt; then, transfer to a colander. Let drain for 2 hours.
- Place the smoked salmon and horseradish in the bowl of a food processor, and blend until smooth. Add the butter, bread crumbs, the remaining sea salt, mustard and cayenne. Blend well.
- Season the salmon fillets with salt and pepper.
- Turn on broiler. Place 1 tablespoon olive oil in a nonstick saute pan over medium high heat. Cook the salmon for about 45 seconds a side. Remove pan from heat. Carefully cover the fillets with the smoked salmon and horseradish mixture.
- Place the fillets in the broiler, and cook until nicely browned. Remove from the oven and keep warm.
- Quickly heat the cucumbers in the creme fraiche. Distribute the cucumbers evenly over six plates. Sprinkle with parsley, dill and chives. Sprinkle some salmon roe around the cucumbers. Arrange salmon over the cucumbers, and serve immediately.
Nutrition Facts : @context http, Calories 1187, UnsaturatedFat 34 grams, Carbohydrate 63 grams, Fat 73 grams, Fiber 6 grams, Protein 68 grams, SaturatedFat 30 grams, Sodium 1345 milligrams, Sugar 10 grams, TransFat 1 gram
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