Smoked Salmon Dill And Cucumber Pasta Salad Recipes

GRILLED SALMON WITH CREAMY CUCUMBER-DILL SALAD

Steps:

• Cut the cucumber in half and then slice each half down the middle lengthwise. Use the tip of a teaspoon to scoop out the center seeds. Cut each half into thin slices and place in a colander along with the red onion slices. Toss with salt and let sit in the sink for at least 30 minutes, until the water drains out.
• In the meantime, make the dressing: combine the sour cream, mayonnaise, white wine vinegar, dill, garlic, sugar and black pepper in a medium bowl and mix well.
• When the cucumbers and onions are ready, release any excess water by tapping the colander on the base of the sink, then use a large wad of paper towels to pat the vegetables dry. Add to the dressing and toss well. Cover and chill until ready to serve.
• Preheat the grill to medium-high heat. Clean the grill rack, then brush lightly with oil. Close the lid and let return to temperature. Rub the salmon with olive oil and season generously with kosher salt (about ¾ teaspoon) and pepper. Place the fillets skin side down and grill until golden brown and slightly charred, 4-5 minutes (resist the urge to peek or flip early; when fillets are nicely seared on the first side, they should release easily). Flip the fillets over and continue grilling until done, 2-3 minutes. Let cool slightly, remove the skin if desired, and serve with the cold cucumber-dill salad piled over top or alongside.

DILLED SALMON PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the next six ingredients. , Drain and rinse pasta in cold water; add to sour cream mixture. Stir in salmon. Cover and refrigerate. Serve over salad greens.

DILLED PASTA SALAD WITH SMOKED FISH

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• Mix mayonnaise, sour cream, dill weed, mustard, salt and pepper in large bowl. Add pasta and remaining ingredients except fish; toss. Gently stir in fish.
• Cover and refrigerate about 2 hours or until chilled but no longer than 24 hours.

CUCUMBER CUPS WITH DILL CREAM AND SMOKED SALMON

Steps:

• Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.
• Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.

SMOKED SALMON, DILL AND CUCUMBER PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and chill by running it under cold tap water or, if you have time, putting it in a covered bowl in the refrigerator.
• Combine the yogurt, mayo, dill, salt, pepper, brown sugar, lemon juice and tabasco until well-blended (I use a kitchen mixer for this).
• Toss the dressing with the green onions, cucumber, salmon and pasta, (I use a mixer for this, too) and serve immediately.

SMOKED SALMON PASTA AND DILL

Steps:

• Place cream cheese and milk in medium saucepan; cook on low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
• Add cucumbers, salmon and dill; mix well. Cook 5 min. or until heated through, stirring occasionally.
• Toss with the hot tortellini.

SALMON DILL PASTA SALAD

Steps:

• Cook pasta according to directions on package.
• Combine next 6 ingredients.
• Drain and rinse past in cold water.
• Mix the pasta and sour cream mixture.
• Add salmon and toss gently.
• Refrigerate until ready to serve.

SALMON WITH CUCUMBER DILL 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.