GRILLED SALMON WITH SMASHED CUCUMBER-DATE SALAD
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Prepare the salmon: Prepare a charcoal fire in an outdoor grill (alternatively, cook the salmon indoors on a grill pan); the coals should be medium-hot and the rack should be positioned about 6 inches from the fire. Place the salmon fillets on a cutting board, skin-side down. Cut down the center of each fillet lengthwise along the center seam. Cut through the flesh but not the skin. Draw the salmon flesh apart at the incision, flattening the fillets, leaving them skin-side down. Fold each fillet into a horseshoe shape, bending it back onto itself, so it resembles a boneless salmon steak. Brush each piece of fish lightly on both sides with extra-virgin olive oil and sprinkle with kosher salt and pepper.
- Grill the salmon just until the flesh firms and grill marks appear, about 2 1/2 minutes on the first side and about 1 1/2 minutes on the second side. Rotate each fillet one quarter-turn (90 degrees) and grill just long enough to mark the fillets, completing a cross-hatch pattern, less than 1 minute. Turn the fillets over and repeat the grilling and rotating procedure until the other sides show the cross-hatch grill markings. Remove the fish from the grill and reserve. (The salmon can be grilled up to 1 hour in advance of the meal.)
- Prepare the salad: Roll the cucumber pieces up in a clean linen napkin or towel, and then smash them, pressing down hard with the heels of your hands while ensuring the towel doesn't unroll, to release the juices. Transfer the crushed cucumbers to a cutting board, and then coarsely chop. Combine the cucumbers, sliced fennel, dates, walnuts, chives and some of the fennel fronds in a salad bowl and mix gently.
- Finish cooking the salmon and dress the salad: Preheat the oven to 350 degrees F. Arrange the salmon fillets in a baking dish, brush each one lightly with extra-virgin olive oil and roast about 3 1/2 minutes for medium-rare.
- Meanwhile, dress the cucumber salad with the lemon juice and 4 tablespoons of fruity olive oil. Then season with sea salt and pepper. Toss the salad lightly, and then arrange equal portions on each of six plates. Top each portion of salad with a grilled salmon fillet. Drizzle a little fruity olive oil on top of each portion, garnish each plate with fennel fronds and serve.
Nutrition Facts : Calories 546, Fat 33 grams, SaturatedFat 4.5 grams, Cholesterol 110 milligrams, Sodium 437 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 45 grams, Sugar 17 grams
GRILLED SALMON WITH CUCUMBER SALAD (AUSTRALIA)
This recipe came from an Australian recipes website & is poste here for the Zaar World Tour 5. Preparation time does not include the 24 hours needed for the salmon to marinate.
Provided by Sydney Mike
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Leave skin on the salmon & place it in a shallow dish.
- In a small bowl, blend together the garlic, coriander, mustard, ketchup, Tabasco, vinegar, sugar, salt & pepper, then gradually stir in the oil. Pour marinade over the salmon & leave it in the refrigerator for 24 hours.
- Peel cucumbers, then slice thinly. Place in a colander & sprinkle with salt, then let stand for 1 hour.
- Heat grill or barbecue.
- Gently squeeze the liquid from the cucumbers, then add pepper to taste & mix with chopped mint. Stir in the yogurt.
- Grill salmon until cooked, about 15-20 minutes, brushing with marinade as it cooks.
- Best served hot, with new potatoes & the cucumber salad.
Nutrition Facts : Calories 668.9, Fat 55, SaturatedFat 8.9, Cholesterol 101.3, Sodium 383.5, Carbohydrate 8.5, Fiber 1, Sugar 4.9, Protein 35.4
SMOKED SALMON WITH CREAMY CUCUMBERS
Provided by Giada De Laurentiis
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Thinly slice the cucumber on a mandoline and place in a colander over a bowl. Season with 1/2 teaspoon salt and allow the cucumbers to sit for 5 minutes. Squeeze out the excess water and place the cucumbers in a clean medium bowl. Add the sour cream, dill and 1/4 teaspoon salt and stir with a rubber spatula to combine.
- Lay the smoked salmon on one half of a platter lightly, so there is movement to the plate, leaving open the other half of the platter. Pile the cucumber mixture on a quarter of the platter or spoon into a bowl that fits on the platter. Serve the toasted pumpernickel bread on the other quarter of the platter.
GRILLED SALMON WITH CUCUMBER SALAD
Cucumber salad perfectly accompanies a piece of grilled salmon. Salting and draining the cucumbers first intensifies their flavor and makes the salad less watery. Once the cucumbers have released some of their moisture, pat them dry on paper towels and dress them with sour cream, vinegar and dill. If you're not a dill fan, feel free to substitute basil or parsley, fresh or dried.
Provided by USA WEEKEND columnist Pam Anderson
Categories Salmon Fillets
Yield 4
Number Of Ingredients 9
Steps:
- Place cucumbers in a colander and toss with salt; let stand until several tablespoons of liquid has drained, 30 to 45 minutes. Pat dry with paper towels and transfer to a medium bowl. Add onion, sour cream, vinegar, dill and a few grinds of pepper. Toss to coat. (Can be refrigerated several hours ahead.)
- Meanwhile, heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and let return to temperature. Brush salmon with oil and season with salt and pepper; grill until just opaque, about 3 minutes per side.
- Set each warm or room-temperature salmon fillet on a plate; spoon cucumber salad over part of and alongside the fish.
Nutrition Facts : Calories 361.7 calories, Carbohydrate 7.2 g, Cholesterol 93.3 mg, Fat 23.5 g, Fiber 0.9 g, Protein 30 g, SaturatedFat 6.4 g, Sodium 680.1 mg, Sugar 2.7 g
GRILLED SALMON WITH CUCUMBER SALAD
Cucumber salad perfectly accompanies a piece of grilled salmon. Salting and draining the cucumbers first intensifies their flavor and makes the salad less watery. Once the cucumbers have released some of their moisture, pat them dry on paper towels and dress them with sour cream, vinegar and dill. If you're not a dill fan, feel free to substitute basil or parsley, fresh or dried.
Provided by Allrecipes Member
Categories Salmon Fillets
Yield 4
Number Of Ingredients 9
Steps:
- Place cucumbers in a colander and toss with salt; let stand until several tablespoons of liquid has drained, 30 to 45 minutes. Pat dry with paper towels and transfer to a medium bowl. Add onion, sour cream, vinegar, dill and a few grinds of pepper. Toss to coat. (Can be refrigerated several hours ahead.)
- Meanwhile, heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and let return to temperature. Brush salmon with oil and season with salt and pepper; grill until just opaque, about 3 minutes per side.
- Set each warm or room-temperature salmon fillet on a plate; spoon cucumber salad over part of and alongside the fish.
Nutrition Facts : Calories 361.7 calories, Carbohydrate 7.2 g, Cholesterol 93.3 mg, Fat 23.5 g, Fiber 0.9 g, Protein 30 g, SaturatedFat 6.4 g, Sodium 680.1 mg, Sugar 2.7 g
GRILLED SALMON TERIYAKI WITH CUCUMBER SALAD
Salmon fillets are cooked straight from frozen for convenience - the sticky glaze helps to keep the fish moist while it cooks
Provided by Barney Desmazery
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Heat the grill to high and brush a sturdy baking tray with oil. In a large bowl, mix the soy, mirin, sugar, ginger and garlic together until the sugar has dissolved, then toss the frozen salmon in the soy mix until coated. Tip the remaining marinade into a small saucepan and bring to a simmer.
- Place the tray about 4in away from the heat, then grill for 20 mins. Brush the fish every few mins with the simmering marinade until cooked through and glazed. If the fillets are thick, you may need to turn them on their sides so they cook evenly. Remove from the grill. Simmer the marinade until sticky, then pour it over the cooked salmon.
- For the cucumber salad, use a swivel blade peeler to peel the cucumber into slices. Make the dressing by mixing the vinegar with the soy sauce, sugar and sesame seeds. Toss the cucumber with the dressing and serve with the salmon and boiled rice.
Nutrition Facts : Calories 340 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 9 grams sugar, Protein 27 grams protein, Sodium 4.23 milligram of sodium
GRILLED SALMON WITH MEYER LEMONS AND CREAMY CUCUMBER SALAD
Meyer lemons' juice is more sweet than acidic, like a cross between a lemon and an orange. Even their zest is distinct-flowery more than citrusy-and they work so perfectly here.
Provided by Joanna Gaines
Categories HarperCollins HarperCollins Salmon Grill Lemon Cucumber Mayonnaise Sour Cream Dill Summer Grill/Barbecue Dinner Seafood Fish
Yield 4 servings
Number Of Ingredients 17
Steps:
- To prepare the salmon:
- To prepare the salmon: Brush the skin side of the salmon fillets with some olive oil. In a small bowl, combine the 1/2 cup olive oil, lemon zest, lemon juice, dill, and salt. Pour the mixture into a shallow dish and place the fillets skin side up in the dish. Cover and refrigerate for 1 hour.
- Meanwhile, prepare the creamy cucumber salad: In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, dill, salt, and pepper. Fold in the cucumber until completely coated. Taste and adjust the lemon juice or salt. Cover and refrigerate until needed, up to 2 hours.
- Prepare a medium-hot grill. Lightly oil the grill grate.
- Place the fillets skin side down on the grill and brush them with the marinade. Cover the grill and cook without flipping until the salmon flakes, 10 to 12 minutes. Brush the lemon slices on both sides with oil and grill until marks appear, 1 to 2 minutes per side.
- Arrange the fish on individual plates or a serving platter. Place 1 or 2 grilled lemon slices on top of each fillet and dust with chives. Serve with the cucumber salad.
- Store leftover salmon and cucumber salad in the refrigerator for up to 2 days.
GRILLED SALMON WITH CUCUMBER-YOGURT SALAD
Make this recipe year-round by broiling the salmon instead of grilling it. Preheat the broiler and place a rack about 6 inched from the heat source. Broil the fish fro about 15 minutes, flipping over once. It should be lightly browned on both sides and should flake with a fork.
Provided by ElizabethKnicely
Categories Very Low Carbs
Time 33m
Yield 4 salmon fillets, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine cucumbers, yogurt, garlic and dill and mix well. Cover and refrigerate at least 15 minutes or up to 6 hours.
- Preheat gas grill to medium-high. Rub salmon with olive oil and sprinkle with salt and pepper. Oil grill and cook salmon, skin side down, 4 to 5 minutes. Use a wide spatula to flip salmon; grill until just opaque, another 4 to 5 minutes.
- Season cucumber salad with salt and pepper and serve alongside salmon.
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- 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.
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GRILLED SALMON WITH CUCUMBER SALAD RECIPE | MYRECIPES
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- Make sauce: Combine yogurt, dill, oil, lemon juice, salt, and pepper in a bowl. Cover and chill until used.
- Make salad: Cut cucumbers lengthwise into paper-thin strips, preferably with a mandoline. Put in a bowl with herbs and shallot; chill until used. In another bowl, mix oil, lemon juice, salt, and pepper; set dressing aside.
- Prepare salmon: Rub all over with oil and sprinkle all over with salt and pepper. Fold a 12- by 20-in. sheet of heavy-duty foil in half crosswise. With a knife tip, poke dime-size holes through foil about 2 in. apart. Oil one side of foil.
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