Cucumber Daikon Relish Recipes

Steps:

• For the dressing: Wisk together the rice wine vinegar, fish sauce and brown sugar in a small bowl and set aside.
• For the relish: Combine the mint, daikon, scallion, cucumber, garlic, chile and cilantro in a medium bowl. Pour the dressing on top and stir together. Let rest while cooking the pork chops.
• For the pork chops: Place the flour and some salt in one bowl, eggs in another, and the panko and coconut in another. Dredge the pork chops in the flour, then the egg, and then the panko mixture. Repeat with other pork chop.
• Heat some olive oil in a medium saute pan over medium-high heat. When hot, fry the pork chops until golden brown on both sides and 145 degrees F at the center, 7 to 10 minutes per side. Remove from the pan and rest for about 5 minutes.
• Serve the pork chops alongside the relish.

Steps:

• Whisk first 6 ingredients in 13x9x2-inch glass baking dish to blend for marinade. Add salmon; turn to coat. Cover and chill at least 30 minutes and up to 2 hours.
• Preheat broiler. Line heavy large baking sheet with foil; spray with nonstick spray. Remove salmon fillets from miso marinade; using rubber spatula, scrape off excess marinade. Arrange salmon, skin side up, on prepared baking sheet. Broil 5 to 6 inches from heat source until skin is crisp, about 2 minutes. Using metal spatula, turn salmon over. Broil until salmon is just cooked through and golden brown on top, about 4 minutes.
• Transfer salmon to plates, skin side down. Spoon Cucumber Relish over. Sprinkle with sesame seeds, then sprouts and nori. Serve immediately.
• *White miso, mirin, and nori (thin sheets of dried seaweed) are available at Japanese markets and in the Asian foods section or refrigerated section of supermarkets.

Steps:

• Cut cucumbers lengthwise into thin slices, then into fine julienne. Halve the onion lengthwise, then slice into fine julienne. Cut the tomatoes in half lengthwise, remove the seeds and julienne. Place all of the ingredients in a bowl, combine well and let stand, covered, 30 minutes or longer. The juice will be salty and spicy, like fresh pickle juice, when ready. Store in the refrigerator up to 48 hours.

Steps:

• Toss cucumbers with sea salt in colander. Place colander over bowl and let stand 15 minutes. Rinse cucumbers. Drain and pat dry with paper towels.
• Place radish sticks in medium bowl. Cover with water. Soak 15 minutes. Drain and pat dry with paper towels.
• Stir vinegar and next 3 ingredients in large bowl to blend. Add cucumbers and radish; toss to coat. Cover and chill at least 30 minutes and up to 2 hours.

Steps:

• In a large bowl combine the carrots, cucumbers and daikon.
• In a small jar or container with a lid, combine the rice wine vinegar, fish sauce, sugar, sambal, ginger and garlic. Shake well and let sit for at least 15 minutes to allow the sugar to dissolve and the flavors to marry.
• Toss the cucumber-daikon mixture with the vinaigrette and let sit outside the fridge for an hour before serving. Sprinkle with the scallions.

Steps:

• 1. Whisk first 6 ingredients in 13x9x2-inch glass baking dish to blend for marinade.
• 2. Add salmon; turn to coat. Cover and chill at least 30 minutes and up to 2 hours.
• 3. Preheat broiler.
• 4. Line heavy large baking sheet with foil; spray with nonstick spray.
• 5. Remove salmon fillets from miso marinade; using rubber spatula, scrape off excess marinade.
• 6. Arrange salmon, skin side up, on prepared baking sheet. Broil 5 to 6 inches from heat source until skin is crisp, about 2 minutes.
• 7. Using metal spatula, turn salmon over. Broil until salmon is just cooked through and golden brown on top, about 4 minutes.
• 8. Transfer salmon to plates, skin side down.
• 9. Make the relish. (https://www.justapinch.com/recipes/side/other-side-dish/cucumber-daikon-relish.html). Spoon Cucumber Relish over.
• 10. Sprinkle with sesame seeds, then sprouts and nori.
• 11. Serve immediately.

Steps:

• 1. Toss cucumbers with sea salt in colander.
• 2. Place colander over bowl and let stand 15 minutes.
• 3. Rinse cucumbers. Drain and pat dry with paper towels.
• 4. Place radish sticks in medium bowl.
• 5. Cover with water. Soak 15 minutes.
• 6. Drain and pat dry with paper towels.
• 7. Stir vinegar and next 3 ingredients in large bowl to blend.
• 8. Add cucumbers and radish; toss to coat.
• 9. Cover and chill at least 30 minutes and up to 2 hours.