FRISEE WITH FLAKED SALMON AND CUCUMBER
This recipe calls for a hot-smoked salmon fillet. Unlike cold-smoked salmon (usually sold in thin slices), hot-smoked salmon is fully cooked and flaky.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Make vinaigrette: Whisk together honey, mustard, vinegar, sour cream, and 1/2 teaspoon salt. Whisking constantly, add oil in a slow, steady stream; whisk until emulsified. Set vinaigrette aside.
- Using a vegetable peeler, shave cucumber lengthwise on four sides to yield 20 thin ribbons; discard core. Halve ribbons crosswise.
- Using a fork, flake salmon fillet into 1- to 1 1/2-inch pieces. Toss frisee, dill, and cucumber ribbons in a bowl. Season with salt and pepper. Divide frisee mixture among plates, and top each with some of the salmon. Drizzle vinaigrette over each.
ABSOLUTELY FABULOUS FRISE-EASY SALAD
Provided by Rachael Ray : Food Network
Time 17m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut goat cheese into 4 equal portions and reserve.
- Divide the frisee among 4 plates. Scatter the cucumber, chives, tomatoes, nuts, onions and tarragon equally among the portions of lettuce. Crumble a 2-ounce portion of cheese over each salad.
- Place shallot in a small bowl with vinegar and lemon juice. Let vinegar stand 5 to 10 minutes. Whisk in extra-virgin olive oil in a slow stream. Drizzle dressing over each salad, then season with salt and pepper.
FLAKED SALMON AND CUCUMBER
Variation from Martha Stewart site. "This recipe calls for a hot-smoked salmon fillet. Unlike cold-smoked salmon (usually sold in thin slices), hot-smoked salmon is fully cooked and flaky."
Provided by WiGal
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make vinaigrette: whisk together honey, mustard, vinegar, sour cream, and 1/2 teaspoon salt, whisking constantly, add oil in a slow, steady stream; whisk until emulsified.
- Set vinaigrette aside.
- Using a vegetable peeler, shave cucumber lengthwise on four sides to yield 20 thin RIBBONS; discard core.
- Halve ribbons crosswise.
- Using a fork, flake salmon fillet into 1- to 1 1/2-inch pieces.
- Toss frisee, dill, and cucumber ribbons in a bowl.
- Season with salt and pepper.
- Divide frisee mixture among plates, and top each with some of the salmon. Drizzle vinaigrette over each.
SMOKED SALMON CUCUMBER BITES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 15m
Yield 12 to 16 servings
Number Of Ingredients 11
Steps:
- In a small bowl, mix together the sesame seeds, poppy seeds, onion flakes, garlic flakes, black pepper and 1/2 teaspoon sea salt; set aside.
- In a separate bowl, mix together the sour cream, minced dill, lemon zest and remaining 1 teaspoon sea salt; set aside.
- With a peeler, stripe the cucumber, running the peeler from one tip to the other, leaving a small strip of skin in between each peel. Using a mandoline or knife, slice the cucumber on the bias into 1/4-inch slices. Slice the salmon into 2-inch strips.
- Lay out the cucumber slices on a platter. Place about 1/2 teaspoon of the sour cream mixture on each cucumber. Ripple or fold the strips of smoked salmon and place on top of the sour cream mixture. Garnish with dill sprigs and sprinkle with the seasoning mix before serving.
SALMON, SAMPHIRE & CHARRED CUCUMBER SALAD
Evoke memories of the seaside by using seaweed flakes or nori sushi sheets to enhance this salmon dish, complemented by a smoky, cucumber and samphire salad
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 1h
Number Of Ingredients 12
Steps:
- Tip the seaweed flakes, chilli, sugar, lime zest and 1 tsp sea salt into a bowl and mix together. Lay the salmon flesh-side up on a tray lined with foil and scatter over the seaweed seasoning. Cover the tray with cling film and chill for 1 hr.
- Heat the oven to 180C/160C fan/gas 6. Drizzle the salmon with a little olive oil and roast in the oven for 25-30 mins or until just cooked. Remove from the oven and leave to cool at room temperature.
- While the salmon is cooling, heat a heavy frying pan or griddle. Brush the cut side of the cucumber with a little oil, place cut-side down in the pan and sear for 2 mins or until charred. Don't worry if it blackens - the flavour will be great. When the cucumber is ready, remove from the heat and season with a little salt. Slice into chunky wedges and tip into a large salad bowl. Add the chilli, chopped ginger, samphire and sesame oil and toss everything together
- Flake the salmon into big bite-sized pieces and add to the salad bowl along with the leaves. Gently toss the salad, being careful not to break up the salmon too much, then tip out onto a large platter.
Nutrition Facts : Calories 354 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 1.8 milligram of sodium
PECAN CRUSTED SALMON WITH CUCUMBER SAUCE
Make and share this Pecan Crusted Salmon With Cucumber Sauce recipe from Food.com.
Provided by Ceezie
Categories High Protein
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place salmon skin side down in a greased 11-in. x 7-in. baking dish. Spread 1 tablespoon mayonnaise over each fillet.
- In a small bowl, combine the pecans, bread crumbs, Parmesan cheese, parsley and butter; spoon over salmon. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork.
- Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Serve with the salmon.
Nutrition Facts : Calories 841.1, Fat 48.8, SaturatedFat 11.1, Cholesterol 177.9, Sodium 851.5, Carbohydrate 25.2, Fiber 3.8, Sugar 6.5, Protein 75
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