Flaked Salmon And Cucumber Recipes

FRISEE WITH FLAKED SALMON AND CUCUMBER

Steps:

• Make vinaigrette: Whisk together honey, mustard, vinegar, sour cream, and 1/2 teaspoon salt. Whisking constantly, add oil in a slow, steady stream; whisk until emulsified. Set vinaigrette aside.
• Using a vegetable peeler, shave cucumber lengthwise on four sides to yield 20 thin ribbons; discard core. Halve ribbons crosswise.
• Using a fork, flake salmon fillet into 1- to 1 1/2-inch pieces. Toss frisee, dill, and cucumber ribbons in a bowl. Season with salt and pepper. Divide frisee mixture among plates, and top each with some of the salmon. Drizzle vinaigrette over each.

SMOKED SALMON CUCUMBER BITES

Steps:

• In a small bowl, mix together the sesame seeds, poppy seeds, onion flakes, garlic flakes, black pepper and 1/2 teaspoon sea salt; set aside.
• In a separate bowl, mix together the sour cream, minced dill, lemon zest and remaining 1 teaspoon sea salt; set aside.
• With a peeler, stripe the cucumber, running the peeler from one tip to the other, leaving a small strip of skin in between each peel. Using a mandoline or knife, slice the cucumber on the bias into 1/4-inch slices. Slice the salmon into 2-inch strips.
• Lay out the cucumber slices on a platter. Place about 1/2 teaspoon of the sour cream mixture on each cucumber. Ripple or fold the strips of smoked salmon and place on top of the sour cream mixture. Garnish with dill sprigs and sprinkle with the seasoning mix before serving.

FLAKED SALMON AND CUCUMBER

Steps:

• Make vinaigrette: whisk together honey, mustard, vinegar, sour cream, and 1/2 teaspoon salt, whisking constantly, add oil in a slow, steady stream; whisk until emulsified.
• Set vinaigrette aside.
• Using a vegetable peeler, shave cucumber lengthwise on four sides to yield 20 thin RIBBONS; discard core.
• Halve ribbons crosswise.
• Using a fork, flake salmon fillet into 1- to 1 1/2-inch pieces.
• Toss frisee, dill, and cucumber ribbons in a bowl.
• Season with salt and pepper.
• Divide frisee mixture among plates, and top each with some of the salmon. Drizzle vinaigrette over each.

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.

EVERYDAY SALMON WITH TANGY CUCUMBERS AND FRIED SHALLOTS

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).

SPICY SLOW-ROASTED SALMON WITH CUCUMBERS AND FETA

Steps:

• Heat the oven to 300 degrees. In an ovenproof skillet large enough to hold the salmon, combine olive oil, red-pepper flakes, paprika, fennel seeds, coriander seeds and a pinch each of salt and pepper. Cook over low heat, stirring occasionally, until fragrant and just simmering, about 5 minutes.
• Pat the salmon dry, then sprinkle with salt and place in the spiced oil flesh side up. Spoon some of the oil over the salmon, then bake, basting occasionally, until cooked through, 15 to 25 minutes. (You will know if the salmon is done when the fish flakes when cut into with a knife or fork or when an instant-read thermometer inserted into the thickest part reaches 120 degrees.)
• While the salmon roasts, peel the cucumber and cut into bite-size pieces. Sprinkle with salt.
• Break the salmon into large pieces on a serving platter. (Alternatively, you can make the salmon in advance, and eat it at room temperature.) Scatter the cucumbers around the salmon, then top with feta and parsley. Drizzle chile oil over everything to taste. (You will have more than you need - dip bread into any remaining oil.)

CUCUMBER SALAD WITH SMOKED SALMON

Steps:

• In a large salad bowl, stir together the yogurt, sour cream, lemon juice, dill, capers, shallot, and white vinegar until smooth. Season to taste with salt and pepper. Lightly toss cucumbers and tomatoes in the dressing until coated, and very gently stir in the smoked salmon. Refrigerate until serving time.

QUICK POACHED SALMON WITH CUCUMBER SAUCE

Steps:

• In an 11x7-in. microwave-safe dish coated with cooking spray, combine the first 6 ingredients. Microwave, uncovered, on high until mixture comes to a boil, 2-3 minutes., Carefully add salmon to dish. Cover and microwave at 70% power until fish flakes easily with a fork, 5 to 5-1/2 minutes., Meanwhile, in a small bowl, combine the sour cream, cucumber, onion, salt and basil. Remove salmon from poaching liquid. Serve with sauce.

BAKED SALMON WITH CUCUMBER SAUCE

Steps:

• Place the salmon on a large piece of lightly buttered foil on a baking sheet. Season lightly and sprinkle with lemon juice.
• Wrap loosely and bake at 170 C / 325 F / Gas 3 for 20-25 minutes until cooked. Leave to cool in the foil.
• Dice the cucumber very finely. Cook in melted butter for 2 minutes until translucent.
• Add wine to the pan, bring to the boil and simmer until all the liquid has evaporated - about 10 minutes - and the cucumber is 'dry'.
• Remove from the heat, stir in the cream and dill and check seasoning.
• Serve immediately with the fish.

SALMON & SMACKED CUCUMBER NOODLES

Steps:

• Put the noodles in a bowl and cover with boiling water from the kettle. Set aside for 4 mins. Drain and rinse under cold running water, then return to the bowl.
• Mix the garlic, soy sauce, sugar, vinegar and sesame oil together in a separate bowl. Lightly smack the cucumber with a rolling pin to split it, then chop into 2cm pieces. Add to the bowl with the dressing and toss everything together.
• Add the dressed cucumber and the carrots to the bowl with the noodles and toss to combine. Gently toss through the salmon, then divide between two plates, scatter over the peanuts and serve.

SALMON WITH CUCUMBER SAUCE

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.

FLAKED SALMON SALAD WITH DIJON, LEMON, AND CAPERS

Steps:

• Whisk yogurt, mayonnaise, mustard, and lemon juice together in a bowl. Stir in scallion, capers, and dill; season with salt and pepper. Fold in flaked salmon.