SMOKED SALMON WITH CREAMY CUCUMBERS
Provided by Giada De Laurentiis
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
SALMON BURGERS WITH GINGER AND QUICK-PICKLED CUCUMBERS
The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties can hold their shape.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Seafood Fish Salmon Hamburger Cucumber Pickles Watercress Mayonnaise Green Onion/Scallion Ginger Food Processor Pescatarian Soy Free Peanut Free Tree Nut Free Dairy Free Kid-Friendly
Yield 4 servings
Number Of Ingredients 17
Steps:
- Process one third of salmon (about 8 oz.) in a food processor, scraping down sides as needed, until very smooth and paste-like. Add remaining salmon and pulse until pieces are no bigger than ¼," 4-5 times (be careful not to make it too smooth). Transfer to a large bowl.
- Remove dark green tops from scallions and finely chop. Thinly slice white and pale green parts and set aside. Add chopped scallion greens, ginger, garlic, 2 Tbsp. mayonnaise, and 1 tsp. salt to salmon and gently mix to combine. Form mixture into 4 patties about ¾" thick. Transfer to a parchment-lined rimmed baking sheet and cover with plastic wrap. Chill at least 1 hour or up to 3 hours.
- Meanwhile, mix sesame oil, 1 tsp. vinegar, remaining ⅔ cup mayonnaise, and a pinch of salt in a small bowl; set aside.
- Toss cucumbers with a pinch of salt in another small bowl. Massage with your hands for a few minutes to soften and expel liquid; discard liquid. Add chile, sugar, and 2 tsp. vinegar and toss to coat. Cover and chill pickles until ready to assemble burgers.
- Heat vegetable oil in a large nonstick skillet over medium-high. Remove salmon patties from refrigerator and sprinkle with flour just to coat the outside (you won't need all of it). The patties will be a little loose but you can always pat them back together with your hands before they hit the pan. Working in batches and adding more oil in between batches if needed, cook patties until golden brown, about 3 minutes per side (watch carefully; you don't want to overcook).
- Toss herbs, watercress, sesame seeds (if using), reserved white and pale green parts of scallions, remaining 1 tsp. vinegar, and a pinch of salt in a medium bowl. Build burgers with buns, patties, herb mixture, pickles, and reserved sauce.
SAUTéED SALMON WITH BROWN BUTTER CUCUMBERS
A gorgeous salmon fillet needs little more than a sprinkling of salt and pepper and a few minutes of gentle sautéeing in melted butter. You could stop there and serve the fish with salad and a crusty piece of bread. Or you could go one quick step further and add minced garlic, chopped cucumber and dill to the pan. The cucumber turns nutty in the pan's brown butter, with a tender exterior that remains crunchy in the middle - a nice contrast to the silky salmon. Wild salmon, which is costlier than farmed fish, is worth the price for its sweet, smooth texture and brilliant color. Be sure not to overcook the fillets, which should be soft and barely opaque.
Provided by Melissa Clark
Categories dinner, easy, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- In a large skillet, melt butter over medium high heat and cook until foam subsides and turns deep gold in color, about 3 minutes.
- Season salmon with salt and pepper and add to pan, skin side up. Cook without turning for 3 minutes. Add cucumbers and a pinch of salt to pan around salmon and stir to coat with butter. Continue to cook, stirring cucumbers around in pan, until fish turns deep brown, about 3 minutes longer. Flip fish (move cucumbers to the side to assure fish skin makes contact with pan). Add garlic to cucumbers and stir. Cook fish until done to taste, 2 to 4 minutes longer.
- Transfer salmon to plates. Stir dill and lemon juice into cucumbers in pan and cook for 20 seconds longer. Taste and add more salt, pepper and lemon juice if necessary. Serve cucumbers and butter sauce over fish.
Nutrition Facts : @context http, Calories 443, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 24 grams, Fiber 2 grams, Protein 45 grams, SaturatedFat 10 grams, Sodium 1217 milligrams, Sugar 5 grams, TransFat 0 grams
EVERYDAY SALMON WITH TANGY CUCUMBERS AND FRIED SHALLOTS
A large piece of fish, like salmon, cod or halibut, cooked for less than 20 minutes in a cloak of olive oil, makes an ultimate low-pressure, unfussy main course that you can further dress up however you please. Set out the salmon with a big bowl of buttered rice, fried shallots, spicy cucumbers and other crunchy, lightly pickled vegetables for snacking. If you like, add jammy eggs for sauciness and salmon eggs for saltiness (and the opportunity to say "eggs on eggs!"), and you've got yourself quite a spread.
Provided by Alison Roman
Categories dinner, easy, seafood, main course
Time 35m
Yield 4 to 8 servings
Number Of Ingredients 13
Steps:
- If serving the shallots, combine shallots and oil in a small pot or skillet. Heat over medium and cook until shallots begin to sizzle and fry in the oil, 3 to 4 minutes. Continue cooking, swirling the pot or skillet occasionally, until the shallots begin to sizzle less and brown more, another 3 to 4 minutes. Once they're just starting to turn a nice golden brown, remove from heat. (They will continue to brown in the oil, so pull them before you think they're ready.) Use a slotted spoon or mesh strainer to transfer shallots to a paper towel-lined plate. Immediately season with lots of salt and set aside to cool.
- Heat oven to 325 degrees. Season salmon with salt and pepper and place in a large baking dish. Drizzle with olive oil and place in oven. Roast until the edges are opaque and the fish is just cooked through in the center, 10 to 12 minutes for medium rare, 15 to 18 minutes for more well done. Meanwhile, thinly slice half the lemon and pick out any seeds. (Save the other half of the lemon for serving alongside.)
- If serving the cucumbers, combine cucumbers, vinegar and Aleppo pepper in a small bowl. Season with salt and pepper and let sit a few minutes, tossing occasionally to evenly season. Drizzle with olive oil before serving.
- Remove salmon from oven and transfer to a large serving platter. (Alternatively, feel free to serve in the baking dish.) Scatter lemon slices over and nestle remaining lemon alongside for squeezing over. Sprinkle with flaky salt before serving with the cucumbers, shallots or both if you like, and perhaps quick pickles, buttered rice, jammy eggs or more fish (see note below).
Nutrition Facts : @context http, Calories 652, UnsaturatedFat 37 grams, Carbohydrate 11 grams, Fat 52 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 9 grams, Sodium 704 milligrams, Sugar 4 grams
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 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.
SMOKED-SALMON AND CUCUMBER ROLLS
Categories No-Cook Cocktail Party Horseradish Cream Cheese Salmon Cucumber Chive Gourmet
Yield Makes 56 hors d'oeuvres
Number Of Ingredients 6
Steps:
- Quarter cucumber lengthwise, cutting off and discarding rounded ends. Stir together cream cheese, chives, horseradish, salt, and pepper to taste until combined well.
- Pat cucumber dry. Arrange enough salmon to completely wrap 1 cucumber quarter in 1 layer on a sheet of plastic wrap, then spread with a thin layer of cream cheese mixture. Wrap coated salmon around cucumber quarter to cover completely, pressing gently to help it adhere. Repeat with remaining cucumber quarters. (You may have leftover salmon.) Cut rolls crosswise into 3/4-inch pieces.
SALMON, CUCUMBER PICKLES AND CUCUMBER JELLY
Make and share this Salmon, Cucumber Pickles and Cucumber Jelly recipe from Food.com.
Provided by Kazryn
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- For the cucumber jelly, combine vinegar, sugar, 100ml water and a pinch of salt in a pan and bring to the boil, stirring until sugar has dissolved. Remove from the heat, and whisk in the gelatine until dissolved.
- Roughly chop the unpeeled cucumber and whiz in a blender until pureed. Push the puree through a sieve into a bowl. Whisk in the vinegar mixture, pour into a container and refrigerate overnight if possible or at least 30 minutes.
- For the pickled cucumber, finely slice the cucumber and toss in the rice vinegar, castor sugar and sea salt. Refrigerate for 30 minutes.
- For the sauce, whisk the honey, mustard, vinegar, olive oil and dill until thick and runny.
- To serve, finely slice the salmon and drain the pickled cucumber. Drape the salmon over four to six dinner plates or one large serving plate. Arrange teaspoonfuls of cucumber jelly and pickled cucumber casually on top and drizzle with the sauce. Scatter with dill.
Nutrition Facts : Calories 284.5, Fat 10.3, SaturatedFat 1.7, Cholesterol 17.3, Sodium 927.9, Carbohydrate 33.6, Fiber 0.7, Sugar 31.2, Protein 15.7
More about "salmon cucumber pickles and cucumber jelly recipes"
SMOKED SALMON WITH CUCUMBER JELLY RECIPE | GOOD FOOD
From goodfood.com.au
Servings 6Total Time 45 minsCategory Starter/Entree
- For the cucumber jelly, combine vinegar, sugar, 100ml water and a pinch of salt in a pan and bring to the boil, stirring until sugar has dissolved. Remove from the heat, and whisk in the gelatine until dissolved.
- Roughly chop the unpeeled cucumber and whiz in a blender until pureed. Use a wooden spoon to push the puree through a sieve into a bowl. Whisk in the vinegar mixture, pour into a container and refrigerate overnight.
- For the pickled cucumber, finely slice the cucumber and toss in the rice vinegar, castor sugar and sea salt. Refrigerate for 30 minutes.
TENDER SALMON WITH QUICK PICKLED CUCUMBERS
From parade.com
Servings 4Estimated Reading Time 40 secs
SALMON AND CUCUMBER BITES RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Calories 14 per servingServings 44
- To assemble, top a cucumber slice with a strip of salmon, a dollop (about 1/2 tsp) of crème fraîche mixture, and garnish with dill.
SALMON GRAVLAKS WITH CUCUMBER JELLY - BIG FLAVORS FROM A TINY …
From bigflavorstinykitchen.com
CURED SALMON RECIPE WITH PICKLED CUCUMBER - GREAT BRITISH CHEFS
From greatbritishchefs.com
POACHED SALMON WITH CUCUMBER PICKLE AND DILL CREME FRAICHE
From donalskehan.com
CURED SALMON WITH PICKLED CUCUMBER AND APPLE GEL RECIPE
From greatbritishchefs.com
CRISPY SOY SALMON RECIPE WITH QUICK PICKLES | OLIVEMAGAZINE
From olivemagazine.com
10 BEST CUCUMBER SMOKED SALMON APPETIZER RECIPES - YUMMLY
From yummly.com
SALMON BAKED WITH CUCUMBERS AND DILL - RECIPES
From recipes.heart.org
SAFFRON CUCUMBER PICKLES RECIPE - JEAN-GEORGES VONGERICHTEN
From foodandwine.com
You'll also love