Watercress And Smoked Salmon Salad With Creamy Cucumbers Recipes

CUCUMBER WATERCRESS SALAD

Steps:

• Combine cucumbers and watercress in a large bowl. Whisk the honey, vinegar, and water together. Pour over salad and toss well to combine. Season with dill and salt and toss salad again.

CUCUMBER AND WATERCRESS SALAD

Steps:

• In a bowl, combine the cucumber, watercress and parsley.
• In a separate bowl, combine the honey, vinegar, water and season. Whisk in the extra-virgin olive oil. Drizzle the dressing over the vegetables and toss to coat.

SMOKED SALMON WITH CREAMY CUCUMBERS

Steps:

• Thinly slice the cucumber on a mandoline and place in a colander over a bowl. Season with 1/2 teaspoon salt and allow the cucumbers to sit for 5 minutes. Squeeze out the excess water and place the cucumbers in a clean medium bowl. Add the sour cream, dill and 1/4 teaspoon salt and stir with a rubber spatula to combine.
• Lay the smoked salmon on one half of a platter lightly, so there is movement to the plate, leaving open the other half of the platter. Pile the cucumber mixture on a quarter of the platter or spoon into a bowl that fits on the platter. Serve the toasted pumpernickel bread on the other quarter of the platter.

SMOKED SALMON AND CUCUMBER RIBBON SALAD WITH CARAWAY

Steps:

• Whisk first 4 ingredients in small bowl; season dressing with salt and pepper. Cut cucumber crosswise in half. Using vegetable peeler, cut into long strips to form ribbons. Scatter cucumber, watercress, and apple on 4 plates. Tuck in slices of salmon. Drizzle dressing over.

LEMONY SALMON WITH WATERCRESS SALAD

Steps:

• Whisk honey, 1 tablespoon lemon juice, shallot, 1 1/2 teaspoon olive oil, and 1/4 teaspoon lemon zest together in a shallow baking dish. Add salmon fillets and turn to coat. Cover and refrigerate until flavors combine, 15 minutes to 1 hour.
• Whisk creme fraiche, 1 1/2 teaspoon lemon juice, 1/4 teaspoon lemon zest, salt, and pepper together in a small bowl to make lemon-pepper sauce.
• Toss watercress, dill, and tarragon with 2 teaspoons lemon juice and 2 teaspoons olive oil in a bowl to make salad. Season with salt and pepper.
• Set an oven rack in the top part of the oven and preheat to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; brush with remaining 1 teaspoon olive oil.
• Transfer salmon fillets, with marinade, to the prepared baking sheet.
• Bake in the preheated oven until salmon is just opaque in the center, about 15 minutes.
• Serve salmon with some salad and sauce on top. Serve remaining sauce on the side. Garnish with lemon wedges.