Salmon Ceviche With Cucumber Salad Recipes

SALMON CEVICHE

Steps:

• In a large glass or plastic bowl, dissolve the sugar, salt, and chili paste in the lime juice. Season with pepper and cumin. Stir in the olive oil, garlic, onion, tomato, and cilantro. Gently mix in the salmon, then cover, and refrigerate for 4 hours.
• To serve, drain the excess liquid from the salmon, then gently stir in the avocado slices, and allow to rest at room temperature for 15 minutes.

SALMON CEVICHE WITH CUCUMBER SALAD

Steps:

• to make salmon ceviche: on a clean work surface, use a sharp knife to slice salmon crosswise into 1/8" thick pieces. place in a stainless steel bowl with 1/2 cup lime juice; cover and refrigerate 1 1/2 to 2 hours. To make honey lime dressing: In a small bowl, whisk together honey, 2 T lime juice, 2 tsp soy sauce, 1/2 tsp sesame seeds and salt; reserve. To make ginger lime dressing: In a small bowl, whisk together ginger, 2 T lime juice, 1/2 tsp soy sauce, vinegar, shallot, 1 tsp sesame seeds, salt and cayenne; reserve. In a large bowl, combine cucumber and radishes, add honey lime dressing and toss. let stand 5 minutes, add lettuce and toss. Drain salmon ceviche (it should be nearly opaque throughout), place in another bowl with ginger lime dressing and toss. Divide cucumber salad amont 4 individual plates, top each with salmon ceviche, and garnish with green onions. Serve immediately.

ONION AND CUCUMBER SALAD WITH SALMON

Steps:

• Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt and pepper. Bake just until opaque throughout, 8 to 10 minutes. Using a fork, gently flake fish into bite-size pieces; let cool to room temperature.
• Meanwhile, in a medium bowl, whisk together vinegar, oil, and honey. Season with salt and pepper. Add salmon, onion, cucumber, and capers; toss to combine. Serve immediately, or refrigerate up to 4 hours.

SALMON WITH CUCUMBER SALAD

Steps:

• Halve the cucumber lengthways and scoop out the seeds. Slice into half moons and put in a sieve, sprinkle with a little salt and leave to drain for 10 minutes.
• Season the salmon fillets and put on a plate. Steam for 6 minutes or cover and microwave for 4 minutes or until cooked through. Rinse the cucumber and pat dry.
• Flake the salmon, mix with the cucumber, yogurt and dill and season with black pepper. Serve with toast.

PERUVIAN SALMON CEVICHE

Steps:

• Combine salmon and shrimp in a large glass bowl. Combine 2 quarts water and 1/4 cup sea salt; stir until salt has dissolved. Pour salt water over salmon and shrimp and set aside for 30 minutes.
• Mix onions and remaining 1/4 cup sea salt in a bowl and cover with remaining cold water. Set aside for 15 minutes. Drain.
• Combine lime juice, celery, ginger, garlic, and chile peppers in a blender; blend until smooth. Strain mixture through a sieve.
• Rinse salmon and shrimp in a sieve under running cold water to wash off the salt. Rinse red onions. Mix salmon, shrimp, and onions in a large bowl. Cover with lime mixture. Set aside for 30 to 40 minutes. Serve garnished with fresh cilantro, lettuce leaves, and lime wedges.

GRILLED SALMON TERIYAKI WITH CUCUMBER SALAD

Steps:

• Heat the grill to high and brush a sturdy baking tray with oil. In a large bowl, mix the soy, mirin, sugar, ginger and garlic together until the sugar has dissolved, then toss the frozen salmon in the soy mix until coated. Tip the remaining marinade into a small saucepan and bring to a simmer.
• Place the tray about 4in away from the heat, then grill for 20 mins. Brush the fish every few mins with the simmering marinade until cooked through and glazed. If the fillets are thick, you may need to turn them on their sides so they cook evenly. Remove from the grill. Simmer the marinade until sticky, then pour it over the cooked salmon.
• For the cucumber salad, use a swivel blade peeler to peel the cucumber into slices. Make the dressing by mixing the vinegar with the soy sauce, sugar and sesame seeds. Toss the cucumber with the dressing and serve with the salmon and boiled rice.

SALMON CEVICHE WITH CITRUS, CHILES AND AVOCADO

Steps:

• Combine the salmon with the red onion, jalapenos and citrus juice in a medium bowl. Season with salt and pepper and mix until combined. Refrigerate for at least 10 minutes and up to a few hours.
• Remove the ceviche from the refrigerator and pour out about half of the liquid and reserve. Fold in the tomatoes and 2 tablespoons of the cilantro and the olive oil. Taste for seasoning. Add some of the reserved liquid, as necessary.
• Mash the avocado with a fork in another medium bowl. Season with salt and pepper, add the juice from the whole lime and the remaining 1 tablespoon cilantro. Stir to combine.
• Place the ceviche in a serving vessel with some of the mashed avocado off to the side; drizzle the mashed avocado with olive oil. Serve with some tortilla chips for dipping and garnish with the lemon and/or lime wedges and a sprig of cilantro.