SALMON WITH CUCUMBER-RADISH RELISH
Roasting a side of salmon is a quick, simple way to feed a group. Use tweezers or small pliers to remove any remaining pin bones your fishmonger may have overlooked.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 20m
Number Of Ingredients 7
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 SEARED AND ROASTED SALMON WITH CRISP CUCUMBER SALAD; HORSERADISH DIJON SAUCE
Provided by Food Network
Time 2h40m
Yield 4 Servings
Number Of Ingredients 14
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 CUCUMBER RADISH SALAD
Provided by Food Network Kitchen
Time 25m
Number Of Ingredients 11
Steps:
- 1. Bring salmon to room temperature 10 minutes before cooking. Toast sesame seeds in a small, dry skillet over medium heat, stirring and tossing, until fragrant and golden, about 4 minutes. Pour into a small bowl and cool.
- 2. Place cucumber, radishes, and jalapeno in a medium bowl. Finely grate ginger into bowl. Add 1 tablespoon oil, toasted sesame seeds, vinegar, sugar, 1 teaspoon salt, and sesame oil. Toss and set aside.
- 3. Heat a large skillet over medium-low heat. Season salmon with salt and pepper. Add remaining 1 tablespoon vegetable oil to pan; Increase heat to medium high. Place salmon, skin side up, in pan. Cook, without moving, until golden brown, about 4 minutes. Turn fillets over using a metal spatula and cook until firm to touch, about 3 more minutes. Transfer to plates or a platter and serve warm with cucumber salad.
Nutrition Facts : Calories 320, Fat 19 grams, SaturatedFat 2.5 grams, Cholesterol 95 milligrams, Sodium 210 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 34 grams
SALMON WITH CUCUMBER SAUCE
A thick and creamy white sauce with chopped cucumber tops broiled salmon fillets in this tasty main dish from Shirley Glaab of Hattiesburg, Mississippi. Special enough for company, it also makes a fast weeknight supper.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings (1-1/2 cups sauce).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 343 calories, Fat 32g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 227mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.
MISO-MARINATED SALMON WITH CUCUMBER-DAIKON RELISH
Categories Fish Ginger Broil Dinner Salmon Cucumber Radish Winter Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Whisk first 6 ingredients in 13x9x2-inch glass baking dish to blend for marinade. Add salmon; turn to coat. Cover and chill at least 30 minutes and up to 2 hours.
- Preheat broiler. Line heavy large baking sheet with foil; spray with nonstick spray. Remove salmon fillets from miso marinade; using rubber spatula, scrape off excess marinade. Arrange salmon, skin side up, on prepared baking sheet. Broil 5 to 6 inches from heat source until skin is crisp, about 2 minutes. Using metal spatula, turn salmon over. Broil until salmon is just cooked through and golden brown on top, about 4 minutes.
- Transfer salmon to plates, skin side down. Spoon Cucumber Relish over. Sprinkle with sesame seeds, then sprouts and nori. Serve immediately.
- *White miso, mirin, and nori (thin sheets of dried seaweed) are available at Japanese markets and in the Asian foods section or refrigerated section of supermarkets.
CUCUMBER-DAIKON RELISH
Categories Condiment/Spread Salad Vegetable No-Cook Cucumber Radish Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Toss cucumbers with sea salt in colander. Place colander over bowl and let stand 15 minutes. Rinse cucumbers. Drain and pat dry with paper towels.
- Place radish sticks in medium bowl. Cover with water. Soak 15 minutes. Drain and pat dry with paper towels.
- Stir vinegar and next 3 ingredients in large bowl to blend. Add cucumbers and radish; toss to coat. Cover and chill at least 30 minutes and up to 2 hours.
SMOKED SALMON SANDWICHES WITH CUCUMBER, RADISH AND HERBS
For these elegant open-faced smoked salmon sandwiches, use a good quality Pullman loaf or a dense brown bread. Choose the best sweet butter you can find (think French) and don't stint; the combination of buttered bread, smoked salmon and herbs is ethereal. Thinly sliced cucumber and radish add color, along with the briny pop of salmon caviar.
Provided by David Tanis
Categories finger foods, sandwiches, appetizer
Time 20m
Yield 12 open-face sandwiches
Number Of Ingredients 10
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.
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SIMPLE ROASTED SALMON WITH CUCUMBER-RADISH RELISH
From true-north-kitchen.com
Cuisine Nordic, ScandinavianTotal Time 30 minsCategory DinnerCalories 170 per serving
- Preheat the oven to 425 degrees. Place salmon on a rimmed baking sheet covered with foil or parchment paper. Brush salmon with 1 tablespoon of the olive oil and season with salt and pepper. Roast until salmon is just cooked through, about 10-13 minutes.
- Meanwhile, combine radishes, cucumber and scallions together in a medium bowl. Stir in horseradish and remaining 2 teaspoons of olive oil. Season to taste with salt and pepper.
- Remove salmon from the baking sheet using a thin spatula, leaving the skin behind. Serve immediately with Cucumber-Radish Relish.
SPICE-RUBBED SALMON WITH CUCUMBER RELISH RECIPE
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5/5 (7)Calories 312 per servingServings 4
- Combine first 6 ingredients, 1/4 teaspoon salt, and dried thyme; rub evenly over fish. Place fish on a jelly-roll pan coated with cooking spray. Broil 8 minutes or until fish flakes easily when tested with a fork.
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- Using a mandoline slicer, slice the radishes, cucumber and celery very finely (otherwise, if your knife-work is good, use a very sharp knife).
- Whisk the oil, vinegar and mustard together in a bowl, then season with salt and pepper to taste. Tear the mint leaves and add to the sliced vegetables in a bowl. Pour over the dressing, mix to combine.
- Heat a large, non-stick frying pan, grill or barbecue to hot. Season the salmon with sea salt and drizzle with a little oil. Place fish over the heat, presentation-side down. Cook for two minutes and turn, cook for a further minute, or until almost cooked through, then rest in a warm place for about 1 minute.
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