Pan Fried Salmon With Cucumber Radish Salad Recipes

SALMON WITH CUCUMBER-RADISH RELISH

Steps:

• Preheat oven to 425 degrees. Place salmon on a parchment-lined baking sheet, and drizzle with 2 teaspoons oil. Season with salt and pepper. Roast salmon until just cooked through (it will be opaque around edges), 8 to 10 minutes.
• Meanwhile, stir together radish, cucumber, horseradish, scallions, and remaining teaspoon oil until combined. Season with salt and pepper. Serve with salmon.

PAN-FRIED SALMON WITH CREAM-DILL SAUCE

Steps:

• Season salmon with salt and pepper and sprinkle with some of the lemon juice.
• Heat a large skillet over medium-high heat. Melt butter and oil together in the hot skillet. Add salmon; pan-fry for 3 minutes. Flip and cook until salmon is almost cooked through, 3 to 5 minutes.
• Sprinkle remaining lemon juice onto one side of the pan. Add mustard and dill and mix. Pour in cream, mix with a spoon, and tilt pan so sauce runs around the salmon fillets. Cook for a few minutes until sauce thickens. Season with salt. Serve salmon with sauce.

PAN-SEARED SALMON WITH DILL SAUCE

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle salmon with Italian seasoning and salt. Place in skillet, skin side down. Reduce heat to medium. Cook until fish just begins to flake easily with a fork, about 5 minutes on each side. , Meanwhile, in a small bowl, combine yogurt, mayonnaise, cucumber and dill. Serve with salmon.

PAN-ROASTED SALMON WITH COLLARDS AND RADISH RAITA

Steps:

• Preheat oven to 350°F. Squeeze excess liquid from daikon and cucumber. Mix with yogurt, lemon juice, mint, and cayenne in a small bowl; season with salt and pepper. Set the raita aside.
• Heat 1 tablespoon oil in a large heavy pot over medium heat. Add garlic and cook, stirring constantly, just until fragrant, about 1 minute. Add collard greens to pot, reduce heat to low, cover, and cook, tossing occasionally, until tender, 10-15 minutes.
• Meanwhile, heat 1 tablespoon oil in a large ovenproof skillet over medium heat. Season fish with salt and pepper; cook skin side down until skin is crisp, 5-8 minutes. Transfer to oven (do not turn fish); roast until opaque in the center, about 4 minutes.
• Add radishes and vinegar to collard greens; season with salt and pepper and toss to combine. Divide greens, salmon, and reserved raita among plates.

SMOKED SALMON SANDWICHES WITH CUCUMBER, RADISH AND HERBS

Steps:

• In a small bowl, combine scallions, cucumber and radish. Season with salt and pepper and toss with lemon zest.
• Lay bread slices on a work surface and butter each generously. Divide salmon among 6 slices. Top salmon with cucumber and radish mixture. Sprinkle generously with tarragon and dill.
• Cut each slice in half diagonally. Cut off crusts if you wish, but it's not necessary. Garnish with a small spoonful of salmon roe.

PAN-FRIED SALMON

Steps:

• Melt butter in a large, heavy skillet over medium heat. Pour in lemon juice and swirl the skillet to mix melted butter and lemon juice.
• Place salmon fillets, flesh side down, in the pan and cook until browned, about 3 minutes. Spoon lemon butter over the top of the fillets as they cook. Turn fillets over with a spatula and cook for an additional 1 or 2 minutes, depending on the thickness of the fillets. Season with salt and pepper.

PAN SEARED AND ROASTED SALMON WITH CRISP CUCUMBER SALAD; HORSERADISH DIJON SAUCE

Steps:

• Salad: Peel the cucumbers, trim the ends, and cut in half lengthwise. Remove the seeds by scooping out the centers of the cucumbers with a teaspoon. Slice cucumbers crosswise into 1/4-inch pieces, place them into a colander fitted over a bowl, and toss with salt. Weigh the cucumbers down lightly with another bowl fitted inside the colander, and place cucumbers in the refrigerator. Drain for 1 to 2 hours. Transfer cucumbers to a mixing bowl and toss with the onion and red pepper. In a separate small bowl, dissolve the sugar in the vinegar, pour vinegar over the top of the cucumbers, and toss in the dill. Marinate in the refrigerator for at least 1 hour before serving.
• Sauce: Whip the cream until thick and add the horseradish and mustard. Season with salt and pepper, to taste, whisking. Taste and adjust seasoning if necessary. Set aside until serving.
• Salmon: Preheat oven to 375 degrees F. Place a large, oven-proof saute pan over medium-high heat. Add olive oil and swirl to coat the bottom. Season the fillets with salt and pepper, brush each fillet generously with butter onto the skin side only. Place the fillet into the hot pan, butter side down, and brown for 2 minutes over high heat. Pop the pan into the oven for 3 minutes. Remove and serve.
• Plating: Mound one quarter of the cucumber salad into the center of each plate, and top with one salmon fillet, skin side-up. Surround with one quarter of sauce, and serve.

PAN-FRIED SALMON WITH MANGO-CUCUMBER SALSA

Steps:

• To make salsa, first whisk lime juice and honey in medium sized bowl. Add mango, cucumber, onion, and jalapeno, and stir until well blended. Seal container and refrigerate for at least 1 hour before serving, to allow the flavors to mix. Season with salt to taste.
• To prepare salmon, mix cumin, 1/2 tsp salt, and pinch of cayenne pepper in a small bowl.
• Lightly coat both sides of the salmon in olive oil (spray or with brush).
• Sprinkle spice mixture on both sides of Salmon.
• Heat a small non-stick skillet over medium-high heat. Cook the salmon fillets until the outsides are lightly browned (1-2 minutes per side, depending on thickness). Then lower heat and cook until the fillets are pale-pink throughout (2-3 minutes per side).
• Season with salt, pepper, cayenne, to taste. Transfer fillets to a plate, and top each with 2 Tbsp of salsa mixture.

SALMON AND COUSCOUS SALAD WITH CUCUMBER-FETA DRESSING

Steps:

• Heat the oven to 400 degrees. In the center of a sheet pan, place salmon skin-side down. Pat the salmon dry, then coat with 2 tablespoons olive oil. Season with salt, pepper, 1/2 teaspoon cumin and 1/2 teaspoon turmeric. Coat 1 of the lime halves in some of the olive oil in the pan, then place cut-side up in the corner.
• Roast the salmon on the center rack until opaque on the outside and light pink in the center, about 18 minutes. Remove from the oven and let cool slightly.
• While the salmon roasts, make the couscous: In a lidded pot over medium-high heat, toast the couscous, uncovered, stirring until fragrant, about 3 to 4 minutes. Add 3 cups water, season with salt, cover and bring to a boil. Reduce heat to maintain an active simmer, then cook until the couscous is tender and most of the liquid has been absorbed, 8 to 10 minutes. Drain the couscous in a colander, then drizzle with olive oil, tossing to coat. Stir in the arugula, letting it wilt. Leave in the sink to cool slightly while you make the dressing.
• Prepare the dressing: In a serving bowl, combine the yogurt with 1/4 cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the remaining 1/2 teaspoon cumin, plus 1/4 cup feta, most of the herbs (reserving some for garnish) and the cucumber. Stir to combine, then season to taste with salt. Set aside.
• Add the cooked couscous and arugula to the yogurt mixture, tossing to combine. Remove the salmon from the skin, then flake with a fork. Add half the salmon to the couscous, mixing it together. Place the remaining salmon on top, squeeze the roasted lime half over the dish, then garnish with the scallions, remaining feta, parsley and mint. Quarter the remaining lime half and serve it on the side.