Salmon With Cucumber Relish 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.

QUICK POACHED SALMON WITH CUCUMBER SAUCE

Steps:

• In an 11x7-in. microwave-safe dish coated with cooking spray, combine the first 6 ingredients. Microwave, uncovered, on high until mixture comes to a boil, 2-3 minutes., Carefully add salmon to dish. Cover and microwave at 70% power until fish flakes easily with a fork, 5 to 5-1/2 minutes., Meanwhile, in a small bowl, combine the sour cream, cucumber, onion, salt and basil. Remove salmon from poaching liquid. Serve with sauce.

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.

MISO-MARINATED SALMON WITH CUCUMBER-DAIKON RELISH

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.

SPICY TERIYAKI GLAZED SALMON WITH CUCUMBER-GREEN ONION RELISH

Steps:

• Combine first seven ingredients in a small saucepan and bring to a boil. Remove from heat and let cool. Preheat grill. Season the salmon with salt and pepper to taste. Grill for 3 to 4 minutes on each side. Brush with the glaze during the last 1 minute of cooking.
• Combine cucumber, onion, vinegar and oil in a small bowl and season with salt and pepper to taste. Let sit 30 minutes.

SALMON FILLET WITH CUCUMBER

Steps:

• Preheat a grill to medium heat. Spray a piece of heavy duty aluminum foil or a doubled-up piece of regular aluminum foil with non-stick cooking spray. Lay salmon fillet out on foil and season with salt and pepper.
• In a mixing bowl, combine mayo, dill and horseradish. Spread mixture over salmon fillet evenly with a rubber spatula. Shingle cucumber slices on top of mayo mixture. Transfer aluminum foil with salmon onto preheated grill and close lid. Cook for 15-20 minutes. Let salmon cool for a few minutes before slicing.

ROASTED SALMON WITH CUCUMBER SOUR CREAM

Steps:

• Mix wine, orange juice, and soy sauce in 13x9x2-inch glass baking dish. Place salmon, flesh side down, in dish. Cover with plastic wrap and refrigerate 2 hours, turning occasionally.
• Preheat oven to 450°F. Line baking sheet with foil. Shake excess marinade off salmon. Transfer salmon to baking sheet, skin side down. Roast until fish is opaque in center, about 14 minutes. Sprinkle salmon with salt. Transfer to plates. Top with dollops of Cucumber Sour Cream.

ROASTED SALMON WITH LEMON RELISH

Steps:

• Preheat oven to 450 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until lightly golden, 5 to 7 minutes. Remove from sheet, and reserve.
• Meanwhile, place raisins and lemon zest in a small bowl; cover with boiling water. Set aside.
• Place salmon fillets on the baking sheet used in step 1; season with salt and pepper. Roast until salmon is opaque throughout, 8 to 10 minutes.
• Meanwhile, drain and discard liquid from raisins and lemon zest. Return raisins and zest to bowl; add lemon juice, pine nuts, parsley, and oil. Season with salt and pepper; stir to combine.
• Dividing evenly, make a bed of spinach on each of 4 plates, place salmon fillet on spinach; spoon lemon relish over the top.

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.

CURED WILD KING SALMON WITH WILTED YOUNG LEEK CUCUMBER RELISH

Steps:

• Cured salmon:.
• Season salmon with sugar, salt and pepper.
• Sprinkle herbs over top of salmon.
• Refrigerate for several hours.
• Leek and cucumber relish:.
• Slice leeks lengthwise, put flat side down and thinly slice across.
• Rinse in cool water and drain well.
• In a pot of boiling water blanch leeks for 1 minute and refresh in ice bath.
• Cool in refrigerator.
• Lightly salt cucumber after it is diced and set aside for about 1 hour.
• Combine champagne vinegar, shallots, sugar, mustard and chervil in a bowl.
• Whisk together slowly drizzling in olive oil until emulsified.
• Season with salt and pepper.
• Squeeze out excess liquid in leeks and cucumber and combine with vinaigrette.
• Cook salmon over medium flame for 4 minutes on skin side only.
• Serve with cucumber relish.