Salmon With Cucumber Sauce Recipes

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BAKED SALMON WITH CUCUMBER SAUCE



Baked Salmon with Cucumber Sauce image

Make and share this Baked Salmon with Cucumber Sauce recipe from Food.com.

Provided by Helen Watson1

Categories     < 15 Mins

Yield 4 serving(s)

Number Of Ingredients 9

4 (175 g) salmon steaks, 3 cm thick
to taste salt
to taste black pepper, freshly ground
4 teaspoons lemon juice
1 large cucumber, peeled and deseeded
7 g butter
120 ml dry white wine
5 tablespoons sour cream
3 tablespoons fresh dill, chopped

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.

Nutrition Facts : Calories 402, Fat 23.6, SaturatedFat 6.7, Cholesterol 113.6, Sodium 124.5, Carbohydrate 4.6, Fiber 0.4, Sugar 1.7, Protein 35.9

SALMON WITH CUCUMBER DILL SAUCE



Salmon with Cucumber Dill Sauce image

This grilled entree may sound fancy, but it's actually a fuss-free way to prepare salmon. You can easily make the sauce in advance and store it in the refrigerator until mealtime.-Carole Holder, Norman, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 15

1/4 cup lemon juice
2 tablespoons canola oil
1 teaspoon dill weed
1 teaspoon grated lemon zest
1 garlic clove, minced
4 salmon fillets (4 ounces each)
CUCUMBER SAUCE:
2/3 cup finely chopped seeded peeled cucumber
1/3 cup reduced-fat sour cream
1 tablespoon chopped green onion
1-1/2 teaspoons reduced-fat mayonnaise
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon Worcestershire sauce

Steps:

  • In a large resealable plastic bag, combine the first five ingredients; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.

Nutrition Facts : Calories 261 calories, Fat 16g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 172mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

SALMON WITH CUCUMBER SAUCE



Salmon with Cucumber Sauce image

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

1 cup chopped peeled cucumber
1/2 cup mayonnaise
1/2 cup sour cream
1-1/2 teaspoons lemon juice
1/4 teaspoon grated onion
1/4 teaspoon dill weed
1/8 teaspoon coarsely ground pepper
Dash salt
4 salmon fillets (6 ounces each)

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.

DAD'S POACHED SALMON WITH CUCUMBER SAUCE



Dad's Poached Salmon with Cucumber Sauce image

Provided by Dave Lieberman

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

Fish head and bones
Few stalks celery, sliced, if desired
1/2 pound carrots, peeled, sliced, if desired
1 small bunch parsley
2 cups dry white wine
Water
Salt
Black peppercorns
4 (6 to 8-ounce) center cut, skinless, salmon fillets

Steps:

  • Combine all poaching liquid ingredients in a medium saucepan. Bring the poaching liquid to a very low simmer and cook 30 minutes. Skim the top as needed to remove any foam from the surface. Lay some cheesecloth over the top of the poaching liquid, making a bed for the fillets. Submerge salmon in poaching liquid and cook for 8 to 10 minutes.
  • 1 English cucumber, unpeeled, roughly chopped
  • Fronds from 1 bunch dill (about 1 cup)
  • 1/2 small red onion
  • 2 large lemons, juiced
  • 1/3 cup mayonnaise
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup yogurt
  • Salt and freshly ground black pepper
  • Combine first four ingredients in a blender and puree. Gradually blend in mayonnaise, oil and yogurt and then season, to taste, with salt and pepper.
  • Serve poached salmon with side of sauce.

POACHED SALMON WITH CUCUMBER SAUCE



Poached Salmon with Cucumber Sauce image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 13

1 pound cucumber, peeled and seeded
1 tablespoon white wine vinegar
1 teaspoon salt
1 small onion, grated
1 cup sour cream
3 tablespoons lemon juice
1 tablespoon sugar
3 tablespoons snipped fresh dill, plus extra for garnish
Salt and pepper
4 6- to 8-ounces salmon fillets, 1/2-inch thick
1 quart water
2 teaspoons salt
3 tablespoons wine vinegar

Steps:

  • Grate cucumber and toss with vinegar and salt in a colander. Set aside for 30 minutes to drain. With your hands squeeze juices from cucumber. Combine cucumber in a mixing bowl with remaining sauce ingredients and season to taste with salt and pepper.
  • Skin salmon fillets and remove bones. Fill a wide saucepan with water, about 3 inches deep. For one quart of water, add 2 teaspoons salt and 3 tablespoons vinegar; adjust proportions accordingly for more or less water. Bring to a boil. Carefully add salmon to pan and adjust heat until water is just below simmering -- it should shiver, and not quite bubble. Cook until fish has turned from translucent to opaque and feels springy to touch, about 8 minutes.
  • Remove salmon with a spatula and drain on a paper towel-lined plate. Transfer to serving platter, garnish with sauce and decorate with dill sprigs.

TANDOORI SALMON WITH CUCUMBER SAUCE



Tandoori Salmon with Cucumber Sauce image

Categories     Bread     Sauce     Side     Bake     Roast     Salmon     Cucumber

Yield makes 4 servings

Number Of Ingredients 26

3 pounds salmon fillets
1 cup plain yogurt
2 garlic cloves, minced
1 tablespoon peeled and grated fresh ginger
2 1/2 tablespoons Tandoori Seasoning (recipe follows)
1 tablespoon chopped fresh mint
Cucumber Yogurt Sauce (recipe follows)
Tandoori Seasoning
1/4 cup whole black peppercorns
1/4 cup whole coriander seeds
2 tablespoons black cardamom seeds
1/2 tablespoon cumin seeds
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons whole fenugreek
2 tablespoons whole cloves
1/4 teaspoon nutmeg
(makes about 1 1/4 cups)
Cucumber Yogurt Sauce
1 cup plain yogurt
2 European-style cucumbers, peeled, seeded, and diced
1 garlic clove, minced
1 tablespoon chopped fresh mint
1 1/2 teaspoons chopped fresh flat-leaf parsley
1/2 teaspoon kosher salt
(makes 8 servings)

Steps:

  • Rinse the salmon and pat dry with paper towels. Cut it into 8 equal pieces. Place in a single layer on a rimmed plate or tray, skin side down.
  • Mix the yogurt with the garlic, ginger, and Tandoori Seasoning. Spread it evenly over the salmon pieces. Cover and refrigerate for 3 to 4 hours.
  • Arrange the oven racks so that the top rack is just above the center of the oven. Preheat the oven to convection roast at 500°F. Coat a rimmed baking sheet with nonstick spray and place the salmon on the pan. Roast for 8 to 10 minutes or just until the salmon is cooked.
  • Remove the salmon to a warmed serving tray, sprinkle with mint, and serve with the Cucumber Yogurt Sauce.
  • Tandoori Seasoning
  • Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 350°F. Combine the peppercorns, coriander seeds, cardamom seeds, and cumin seeds and spread in a shallow baking pan.
  • Place the pan on the center rack of the oven and roast for 20 minutes, until aromatic. Cool. Combine with the remaining spices in a coffee grinder or mortar and pestle and grind until finely pulverized.
  • Store in an airtight container.
  • Cucumber Yogurt Sauce
  • Combine all the ingredients and put in a serving bowl. Cover and refrigerate for at least an hour before serving.

SALMON WRAPPED IN PASTRY WITH CUCUMBER SAUCE



Salmon Wrapped in Pastry with Cucumber Sauce image

Pre-cooked fillets and a sheet of frozen puff pastry make it easy to serve up this delicious restaurant-style salmon with cucumber sauce.

Provided by My Food and Family

Categories     Dairy

Time 55m

Yield Makes 4 servings.

Number Of Ingredients 14

12 oz. (1-1/2 pkg.) PHILADELPHIA Cream Cheese, softened
1 cup mayonnaise
10 oz. pre-cooked salmon
1/2 cup finely diced onions
1/2 cup finely diced celery hearts
1/2 cup chopped pimentos, drained and dried
1/2 cup frozen peas
2 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh dill
zest of 1 lemon
kosher salt and cracked black pepper
1 sheet (1/2 of pkg.) frozen puff pastry, thawed
1 egg, beaten
1 cup grated cucumbers, patted dry

Steps:

  • Preheat oven to 400°F.
  • In a small bowl, mix together 6 oz. of cream cheese and 1/2 cup of mayonnaise until smooth. Set aside.
  • In a large bowl, mix together salmon, onions, celery, pimentos, peas, parsley, dill and lemon zest. Mix with the cream cheese mixture. Taste and season with salt and pepper.
  • Spray a sheet pan with nonstick cooking spray. Lay 1 sheet of puff pastry on pan.
  • Mound the salmon filling evenly across from one side to the other side, about 2 inches from the bottom end. Wrap the pastry over the top. Pinch the bottom and top pastry, rolling to seal it closed. Brush pastry with beaten egg and refrigerate for 15 minutes before baking.
  • Bake for 25 minutes. Remove from oven and let rest 10 minutes before serving.
  • While the pastry is baking, make the sauce. With a fork or hand mixer, blend 6 oz. of cream cheese with 1/2 cup mayonnaise until combined. Mix in the cucumber.
  • Slice salmon and serve with sauce. Enjoy!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SALMON WITH CUCUMBER-DILL SAUCE



Salmon With Cucumber-Dill Sauce image

Make and share this Salmon With Cucumber-Dill Sauce recipe from Food.com.

Provided by Amber Dawn

Categories     Very Low Carbs

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup dry white wine
1/2 cup water
1 tablespoon lemon juice
1 lb salmon fillet
3/4 cup nonfat yogurt
1/2 cup unpeeled cucumber, finely chopped (about 1/2 small)
1 teaspoon dried dill or 1 tablespoon fresh dill weed
1/4 teaspoon salt

Steps:

  • Combine first 3 ingredients in a large nonstick skillet; stir well. Bring mixture to a boil over medium heat. Reduce to low, add salmon. Simmer 8 minutes or until fish flakes easily when tested with a fork.
  • While salmon cooks, combine yogurt, cucumber, dillweed, and salt; stir well.
  • Gently transfer salmon to a serving platter, using two spatulas; spoon cucumber sauce evenly over salmon.

ROASTED SALMON WITH CUCUMBER SOUR CREAM



Roasted Salmon with Cucumber Sour Cream image

Categories     Fruit Juice     Roast     Quick & Easy     Salmon     White Wine     Soy Sauce     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 5

1/3 cup dry white wine
1/3 cup orange juice
1/3 cup soy sauce
6 6-ounce salmon fillets with skin
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.

SAUTéED SALMON WITH BROWN BUTTER CUCUMBERS



Sautéed Salmon With Brown Butter Cucumbers image

A gorgeous salmon fillet needs little more than a sprinkling of salt and pepper and a few minutes of gentle sautéeing in melted butter. You could stop there and serve the fish with salad and a crusty piece of bread. Or you could go one quick step further and add minced garlic, chopped cucumber and dill to the pan. The cucumber turns nutty in the pan's brown butter, with a tender exterior that remains crunchy in the middle - a nice contrast to the silky salmon. Wild salmon, which is costlier than farmed fish, is worth the price for its sweet, smooth texture and brilliant color. Be sure not to overcook the fillets, which should be soft and barely opaque.

Provided by Melissa Clark

Categories     dinner, easy, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 7

2 tablespoons unsalted butter
2 thick, wild salmon fillets (6 to 8 ounces each)
Kosher salt or freshly ground black pepper
2 Kirby cucumbers, peeled and diced into 1/4-inch cubes
2 garlic cloves, minced
2 tablespoons chopped fresh dill or cilantro
1 to 2 teaspoons fresh lemon juice, more to taste

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.

Nutrition Facts : @context http, Calories 443, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 24 grams, Fiber 2 grams, Protein 45 grams, SaturatedFat 10 grams, Sodium 1217 milligrams, Sugar 5 grams, TransFat 0 grams

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From kosher.com


CRISPY SESAME SALMON - THE ROASTED ROOT
2022-06-13 Instructions. 1. In a small bowl or measuring cup, whisk together the coconut aminos (or soy sauce), rice vinegar, garlic, and sesame oil. Set aside until ready to use. 2. Chop the salmon into cubes (if you prefer your salmon skinless, you can cut the skin off and discard it before chopping it.
From theroastedroot.net


CURRY GRILLED SALMON WITH CREAMY CUCUMBER SAUCE - FOODLAND
In a bowl, combine the yogourt, remaining olive oil, cucumber, basil, mint, lemon zest and juice and sugar with the remaining salt and pepper. Mix well. Step 3 Grill the salmon with the lid closed for 4 to 5 min. or until it’s just cooked through. Divide salmon among 4 plates and top with 2 tbsp (30 mL) yogourt sauce.
From foodland.ca


THE 25 BEST SMOKED SALMON RECIPES - GYPSYPLATE
2022-06-17 17. Smoked Salmon Poke Bowl. If you love sushi and don’t want to roll it, have it in a bowl. This healthy and tasty sushi bowl is loaded with veggies along with smoked salmon. It’s beautifully colorful and a great way to incorporate all the veggie power in one plate.
From gypsyplate.com


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