Salmon With Avocado And Cucumber Salad Recipes

SALMON, AVOCADO & CUCUMBER SALAD

Steps:

• Season the salmon, then rub with oil. Mix the dressing ingredients together. Halve, stone, peel and slice the avocados. Halve and quarter the cucumber lengthways, then cut into slices. Divide salad, avocado and cucumber between four plates, then drizzle with half the dressing.
• Heat a non-stick pan. Add the salmon and fry for 3-4 mins on each side until crisp but still moist inside. Put a salmon fillet on top of each salad and drizzle over the remaining dressing. Serve warm.

SOY-GLAZED SALMON WITH CUCUMBER-AVOCADO SALAD

Steps:

• Preheat the oven to 400 degrees F. Mix the honey, 2 teaspoons soy sauce and the cornstarch in a small microwave-safe bowl. Microwave until just simmering, 30 to 40 seconds.
• Rub the fish fillets all over with 1/2 teaspoon sesame oil and season lightly with salt. Place the fish in a baking dish and bake 5 minutes. Remove from the oven and brush with the honey-soy sauce mixture. Return the fish to the oven and continue baking until just cooked through, 7 to 9 more minutes.
• Meanwhile, whisk the rice vinegar, mayonnaise and the remaining 1/2 teaspoon each soy sauce and sesame oil in a large bowl. Add the cucumber, scallions and 1/4 teaspoon salt and toss. Gently fold in the avocado. Serve the salmon with the salad and pickled ginger.
• Per serving: Calories 385; Fat 18 g (Saturated 3 g); Cholesterol 98 mg; Sodium 498 mg; Carbohydrate 16 g; Fiber 5 g; Protein 39 g

SALMON WITH AVOCADO AND CUCUMBER SALAD

Steps:

• Preheat oven to 350 º. In a plate combine the dill, garlic salt, paprika and pepper. Set aside. Brush all sides of the salmon with the lemon juice. Dredge the salmon through the dill seasoning, coating all sides and shaking off any excess. In a large ovenproof skillet, heat over medium high a shadow of olive oil. Add the salmon and sear on both sides. Transfer to the warm oven and cook for another 10 to 15 minutes or until is cooked through. In a large bowl mix the dill, lemon zest and the lemon juice, olive oil salt and pepper. Add the avocado, cucumber and red onion. And gently mix well. To assemble: Place the red leaves salad, or any green mix of choice, on a plate. Place the salmon over the salad. Add to the plate the avocado, cucumber salad. Drizzle the juice from the avocado salad over the salmon. Serve immediately.

SOY GLAZED SALMON WITH CUCUMBER AVOCADO SALAD

Steps:

• Preheat oven to 400.
• Rub fish all over with 1/2 tsp of the sesame oil and season lightly with salt.
• Place in oven and bake 5 minutes.
• In a small microwavable bowl, combine the honey, 2 tsp soy sauce and the cornstarch.
• Microwave on high for 30 seconds.
• Baste the filets with the honey soy mixture and return to the oven to continue baking for another 9 minutes.
• In a large bowl, mix together the vinegar, mayo, the remaining 1/2 tsp sesame oil, soy sauce and 1/4 teaspoons salt.
• Toss with the cucumber and gently fold in the avocado.
• Serve with the fish.

CRISPY SALMON WITH CITRUS AND AVOCADO SALAD

Steps:

• Season the flesh side of the salmon with the citrus zest, thyme, salt and pepper.
• Remove the skin and white pith from the tangelos, oranges and grapefruits with a sharp knife. Working over a large bowl, cut between the membranes of the grapefruits to release the sections into the bowl. Squeeze the membranes to extract the juice. Slice the tangelos and oranges into rounds and add them to the bowl.
• In a large nonstick skillet, heat 1 tablespoon olive oil until shimmering. Add the salmon, skin-side down, and cook over medium heat, pressing gently with a fish spatula to flatten, until the skin is browned and crisp, about 5 minutes. Flip the salmon and cook until medium, 1 to 2 minutes.
• Meanwhile, add the avocado, herbs, scallions and remaining 2 tablespoons olive oil to the large bowl with the citrus. Season with salt and pepper, then gently toss to mix. Serve the salad with the crispy salmon.

CHARGRILLED SALMON WITH AVOCADO, CUCUMBER AND DILL SALAD

Steps:

• Half the avocado, remove the stone, peel and cut into small chunks. Cut the cucumber into small chunks and add to the avocado along with the dill and rice vinegar. Season to taste and divide between two plates.
• Preheat a ridged grill pan until very hot. Brush the oil over the salmon fillets. Season with salt and freshly ground black pepper and cook, flesh side down, for 5 minutes or until lightly charred. Turn and cook for a further two minutes until cooked through. Serve with the salad.