Salmon With A Warm Salad Of Cucumber Olives And Tomato Butter Sauce Recipes

SALMON WITH WARM TOMATO-OLIVE SALAD

Steps:

• Preheat the broiler. Line a broiler pan with foil and lightly brush with olive oil. Whisk 2 tablespoons olive oil, 1 teaspoon vinegar, the honey, red pepper flakes and 1 teaspoon salt in a small bowl. Put the salmon, skin-side down, on the prepared pan and brush the tops and sides with the honey glaze. Broil until golden brown and just cooked through, 4 to 6 minutes.
• Meanwhile, put the garlic on a cutting board and sprinkle with a generous pinch of salt, then mash into a paste with the flat side of a large knife. Heat the remaining 3 tablespoons olive oil and 1 tablespoon vinegar, the olives and garlic paste in a small saucepan over medium-high heat until bubbling, about 3 minutes. Transfer the mixture to a bowl and add the tomatoes, celery and mint. Season with salt and toss to combine. Serve with the salmon. Per serving: Calories 433; Fat 26 g (Saturated 4 g); Cholesterol 97 mg; Sodium 982 mg; Carbohydrate 10 g; Fiber 1 g; Protein 38 g

SALMON PASTA SALAD

Steps:

• In a large bowl, toss the pasta, salmon, tomatoes, cucumber and onion. For dressing, combine the oil, lemon or lime juice, dill, garlic, salt and pepper; mix well. Pour over pasta. Cover and chill. Serve over lettuce.

SAUTéED SALMON WITH BROWN BUTTER CUCUMBERS

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.

GRILLED SALMON WITH TOMATO, CUCUMBER AND CAPER SALSA

Steps:

• Whisk first 5 ingredients in small bowl. Season marinade with salt and pepper.
• Combine 1/2 cup marinade, cucumber and next 4 ingredients in medium bowl; season salsa with salt and pepper. Let stand 30 minutes; toss occasionally.
• Spray barbecue rack with nonstick spray and prepare barbecue (medium-high heat). Place salmon, skin side down, in large glass baking dish. Top with remaining marinade. Let stand 10 minutes. Sprinkle with salt and pepper.
• To grill salmon using fish basket:
• Spray basket with nonstick spray. Place salmon in fish basket, folding tail under if fish is too long. Place basket on barbecue and grill salmon, skin side up, 5 minutes. Turn basket over; grill salmon until just opaque in center, about 5 minutes longer. Turn salmon out onto platter.
• To grill salmon without using a basket:
• Spray rimless baking sheet with nonstick spray. Place salmon, skin side up, on sheet. Spray skin with nonstick spray. Slide salmon, skin side up, onto barbecue. Grill 5 minutes. Stand blade of large spatula at 1 long side of salmon to hold in place. From opposite side, slide rimless baking sheet completely under salmon. Hold salmon with spatula; turn sheet and salmon over, releasing salmon, skin side down, onto barbecue. Grill salmon until just opaque in center, about 5 minutes longer. Slide baking sheet under salmon; transfer fish to platter. Serve with salsa.

SALMON WITH A WARM SALAD OF CUCUMBER OLIVES AND TOMATO BUTTER SAUCE

Steps:

• Tomato Butter Sauce: Blend the tomatoes in a food processor with the vinegar, sugar and basil until smooth. Pass the puree through a sieve into a saucepan. Cook over a moderate heat for about 10 minutes until reduced by half. Mix in the cream and simmer for 1-2 minutes. Gradually whisk in the butter over low heat until you have a smooth and glossy sauce. Check for seasoning. Salmon and Salad: Rub both sides of the fillets with 1 tbsp of olive oil and set aside. Sauté briefly the cucumber, tomatoes, olives and parsley together in 1-2 tbsp olive oil. Season well and set aside. Quarter the gem lettuces lengthways and cut out the core. Heat the remaining oil in a heavy-based non-stick frying pan then sauté the lettuces with some seasoning for about 2 minutes. Once the leaves start to wilt, toss them in 2 tbsp vinaigrette. Transfer them to a warm plate and set aside. Heat a heavy based non-stick frying pan and when hot, add the salmon, skinned side down. Turn the heat to medium and cook for 3-4 minutes. Season the fish as it cooks. Turn over and finish cooking the other side for about 30 seconds to 1 minute. To serve, reheat the salad and toss in the remaining vinaigrette. Arrange the salad into the middle of the serving plates and place the wilted lettuce on top. Rest the salmon on top and serve the sauce around.

GRILLED SALMON WITH SMASHED CUCUMBER-DATE SALAD

Steps:

• Prepare the salmon: Prepare a charcoal fire in an outdoor grill (alternatively, cook the salmon indoors on a grill pan); the coals should be medium-hot and the rack should be positioned about 6 inches from the fire. Place the salmon fillets on a cutting board, skin-side down. Cut down the center of each fillet lengthwise along the center seam. Cut through the flesh but not the skin. Draw the salmon flesh apart at the incision, flattening the fillets, leaving them skin-side down. Fold each fillet into a horseshoe shape, bending it back onto itself, so it resembles a boneless salmon steak. Brush each piece of fish lightly on both sides with extra-virgin olive oil and sprinkle with kosher salt and pepper.
• Grill the salmon just until the flesh firms and grill marks appear, about 2 1/2 minutes on the first side and about 1 1/2 minutes on the second side. Rotate each fillet one quarter-turn (90 degrees) and grill just long enough to mark the fillets, completing a cross-hatch pattern, less than 1 minute. Turn the fillets over and repeat the grilling and rotating procedure until the other sides show the cross-hatch grill markings. Remove the fish from the grill and reserve. (The salmon can be grilled up to 1 hour in advance of the meal.)
• Prepare the salad: Roll the cucumber pieces up in a clean linen napkin or towel, and then smash them, pressing down hard with the heels of your hands while ensuring the towel doesn't unroll, to release the juices. Transfer the crushed cucumbers to a cutting board, and then coarsely chop. Combine the cucumbers, sliced fennel, dates, walnuts, chives and some of the fennel fronds in a salad bowl and mix gently.
• Finish cooking the salmon and dress the salad: Preheat the oven to 350 degrees F. Arrange the salmon fillets in a baking dish, brush each one lightly with extra-virgin olive oil and roast about 3 1/2 minutes for medium-rare.
• Meanwhile, dress the cucumber salad with the lemon juice and 4 tablespoons of fruity olive oil. Then season with sea salt and pepper. Toss the salad lightly, and then arrange equal portions on each of six plates. Top each portion of salad with a grilled salmon fillet. Drizzle a little fruity olive oil on top of each portion, garnish each plate with fennel fronds and serve.

SALMON WITH TOMATOES AND CUCUMBERS

Steps:

• To make lemon infused olive oil: combine extra virgin olive oil with lemon rind (use a vegetable peeler using the outside of the lemon - no pith) and let sit overnight.
• Preheat oven to 425-degrees F.
• Season salmon with salt and pepper.
• Cut parchment into 8"x11" pieces.
• Put salmon with vegetables on center of parchment, add olive oil and wine. Then top with dill, shallot and salt and pepper.
• Fold parchment over salmon, making packages (papillotes), securing edges well. Place on cookie sheet.
• Bake in preheated oven for 9 - 10 minutes.

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 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.