SALMON WITH CUCUMBER-DILL SAUCE
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
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.
SLOW-ROASTED SALMON WITH CUCUMBER DILL SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the salad: Quarter the cucumber, lengthwise, and remove the seeds, but leave on the skin. Thinly slice the cucumbers and mix with the salt in a colander. Set in the sink for about 1 hour to drain. Meanwhile, place the yogurt in a coffee filter-lined strainer and set over a bowl to drain, about 1 hour.
- Rinse the cucumbers with cold, running water. Press down on the cucumbers to extract as much liquid as possible and pat dry. Toss the cucumbers with the drained yogurt, dill, sugar, orange zest, cayenne, and season with pepper, to taste.
- Preheat the oven to 275 degrees F.
- Cut the salmon lengthwise and then crosswise to make 4 equal squares of fish. Lightly sprinkle the salmon all over with a pinch of turmeric and rub in slightly to coat evenly. Season salmon with salt and pepper and place on a very lightly oiled oven-proof nonstick pan. Roast the salmon, turning the pieces carefully with a spatula after about 10 minutes, until just cooked through, about 20 minutes in all. (Slow-roasted salmon looks bright orange when done, and will be luscious in the center.) To serve, divide the cucumbers between 4 plates, top with the salmon and garnish with dill fronds.
Nutrition Facts : Calories 369 calorie, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 95 milligrams, Sodium 797 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 39 grams, Sugar 4 grams
CHILLED SALMON WITH CUCUMBER-DILL SAUCE
A friend from Boston shared this traditional New England dish. It's a refreshing hot-weather meal and a nice change of pace from heavy, cookout food. -Sheri Sidwell, Alton, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, combine the water, wine, onions and peppercorns. Bring to a boil. Reduce heat; carefully add salmon. Cover and cook for 5-7 minutes or until fish flakes easily with a fork., With a spatula, carefully remove salmon; discard cooking liquid. Cool salmon for 10 minutes; refrigerate until chilled. In a small bowl, combine the sauce ingredients. Serve with salmon.
Nutrition Facts : Calories 316 calories, Fat 18g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 186mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 30g protein.
SAUTéED SALMON WITH BROWN BUTTER CUCUMBERS
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
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
QUICK POACHED SALMON WITH CUCUMBER SAUCE
There's no reason to shy away from cooking fish at home with a recipe as effortless as this one. Besides basil, try using dill, fennel or coriander in the herby sauce. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 361 calories, Fat 21g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 393mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 30g protein.
BAKED SALMON WITH CUCUMBER SAUCE
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
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
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
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
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
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
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.
PAN SEARED AND ROASTED SALMON WITH CRISP CUCUMBER SALAD; HORSERADISH DIJON SAUCE
Provided by Food Network
Time 2h40m
Yield 4 Servings
Number Of Ingredients 14
Steps:
- Salad: Peel the cucumbers, trim the ends, and cut in half lengthwise. Remove the seeds by scooping out the centers of the cucumbers with a teaspoon. Slice cucumbers crosswise into 1/4-inch pieces, place them into a colander fitted over a bowl, and toss with salt. Weigh the cucumbers down lightly with another bowl fitted inside the colander, and place cucumbers in the refrigerator. Drain for 1 to 2 hours. Transfer cucumbers to a mixing bowl and toss with the onion and red pepper. In a separate small bowl, dissolve the sugar in the vinegar, pour vinegar over the top of the cucumbers, and toss in the dill. Marinate in the refrigerator for at least 1 hour before serving.
- Sauce: Whip the cream until thick and add the horseradish and mustard. Season with salt and pepper, to taste, whisking. Taste and adjust seasoning if necessary. Set aside until serving.
- Salmon: Preheat oven to 375 degrees F. Place a large, oven-proof saute pan over medium-high heat. Add olive oil and swirl to coat the bottom. Season the fillets with salt and pepper, brush each fillet generously with butter onto the skin side only. Place the fillet into the hot pan, butter side down, and brown for 2 minutes over high heat. Pop the pan into the oven for 3 minutes. Remove and serve.
- Plating: Mound one quarter of the cucumber salad into the center of each plate, and top with one salmon fillet, skin side-up. Surround with one quarter of sauce, and serve.
SALMON FILLET WITH CUCUMBER
Provided by Food Network
Time 20m
Yield 12 servings
Number Of Ingredients 6
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.
POACHED SALMON WITH CUCUMBER SAUCE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 13
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.
SALMON WRAPPED IN PASTRY WITH CUCUMBER SAUCE
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
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
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
ROASTED SALMON WITH CUCUMBER SOUR CREAM
Categories Fruit Juice Roast Quick & Easy Salmon White Wine Soy Sauce Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 5
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.
TANDOORI SALMON WITH CUCUMBER SAUCE
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.
7-MINUTE SALMON PICCATA
In just a few minutes, with only a few ingredients, using just one pan, we're making an incredible dish featuring one of the world's best pan sauces. Whether you're an expert cook or just getting started, this is one recipe/technique that you must master-and the good news is, it couldn't be simpler.
Provided by Chef John
Categories Salmon Fillets
Time 12m
Yield 2
Number Of Ingredients 11
Steps:
- Season salmon with salt, pepper, and cayenne. Sprinkle flour onto one side of each fillet and pat gently onto the fish.
- Heat clarified butter in a nonstick skillet over medium-high heat. Add salmon, floured side down, and let sear for 2 ½ minutes. Flip and sear the other side for 2 minutes. Remove to a plate and cover with foil.
- Add capers to the skillet and press with the back of a fork to gently mash. Pour in wine and lemon juice; add lemon zest. Swirl the pan to combine. Let reduce by half, about 1 minute.
- Reduce heat to low and add butter; swirl the pan or stir with a spoon or spatula until butter is almost fully melted. Transfer salmon and any accumulated juices from the plate back into the skillet. Allow butter to fully melt while spooning sauce over salmon.
- Pour in water to thin sauce if needed; continue to spoon sauce over salmon and cook until salmon is fully cooked through and flakes easily with a fork. An instant-read thermometer inserted into the center of the fillets should read about 145 degrees F (63 degrees C). Sprinkle parsley over top.
- Remove from heat and transfer to a serving plate; spoon pan sauce over salmon.
Nutrition Facts : Calories 565.5 calories, Carbohydrate 7.9 g, Cholesterol 162.5 mg, Fat 42.8 g, Fiber 2.8 g, Protein 34.7 g, SaturatedFat 19 g, Sodium 361.1 mg
SALMON LOAF WITH CUCUMBER SAUCE
A tasty salmon loaf served with a warm cucumber sauce. Serve it with salad or vegetable dishes. What's leftover is delicious for lunch next day in a sandwich with baby spinach leaves or freshly sliced cucumber. Adapted from a recipe I've had in my files for years. I don't now remember where I found the original recipe. See my notes below for suggestions for additional ingredients.
Provided by bluemoon downunder
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven at 325ºF.
- Combine the salmon with the butter.
- Add salt (to taste), lemon juice, grated onion, grated garlic, parsley and dill.
- Soak the breadcrumbs in milk.
- Add the beaten eggs.
- Add the Parmesan.
- Stir the breadcrumb mixture into the salmon mixture.
- If the mixture seems too dry at this point, add a little of the reserved brine (about a teaspoon at a time) or if you have more lemon juice available, a little more lemon juice (a teaspoon at a time).
- Spoon the mixture into a lightly greased 9x5x3-inch loaf pan.
- Bake at 325°F for 45 minutes, or until cooked.
- THE SAUCE: grate the cucumber.
- Melt the butter in a pan over a medium-low heat.
- Blend in the flour.
- Gradually add the milk, stirring constantly, until the sauce is thickened and bubbly.
- Add the grated cucumber and paprika.
- Stir to blend.
- Serve with the salmon loaf and your favourite salad or vegetable side dishes.
- Chef's notes: This loaf can be made with red or pink salmon. Red is tastier. For the health-conscious, use the salt-reduced or salt-free varieties. And omit - or reduce - the salt in the recipe. I made this again recently, after MarieAlice's review - I hadn't made it for years and years. And not being very good at following recipes exactly whether they be mine or someone else's, I just HAD TO make some changes. I added several grated baby carrots (they are just so sweet and flavoursome at the moment) and several tablespoons of wheat germ. Then in order to retain the moistness, I added some extra lemon juice. And I discovered also that this is one of those recipes that is tastier cold!
Nutrition Facts : Calories 382.1, Fat 25.1, SaturatedFat 13.5, Cholesterol 180.2, Sodium 753.7, Carbohydrate 15.3, Fiber 0.7, Sugar 1.2, Protein 24.9
GINGER SALMON WITH CUCUMBER LIME SAUCE
Lime with ginger is a favorite flavor combo for me, especially with grilled salmon. So good. Even with the cucumber sauce, this recipe is easy, too. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 10 servings.
Number Of Ingredients 20
Steps:
- Place the first 13 ingredients in a blender. Cover and process until pureed., In a small bowl, mix ginger, lime juice, oil, salt and pepper. Rub over flesh side of salmon fillets., Lightly oil the grill rack. Place salmon on rack, skin side down. Grill, covered, over medium-high heat 10-12 minutes or until fish just begins to flake easily with a fork. Serve with sauce.
Nutrition Facts : Calories 327 calories, Fat 20g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 372mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
CEDAR PLANK SALMON WITH CUCUMBER DILL SAUCE
This is, by far, one of the best Salmon recipes I have. Don't let the 10 garlic cloves scare you off, with cooking they become quite mellow. This is my DH favorite Cucumber Dill sauce....and he always asks for it!
Provided by Abby Girl
Categories Healthy
Time 35m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Soak cedar plank in water for several hours.
- In small bowl, combine shallots, garlic, dill, thyme, cilantro, lemon zest, lemon juice, green onion and olive oil. Cover and place in fridge for at least 1 hours.
- Place salmon on cedar plank and sprinkle with salt and pepper Cover with herb mixture. Set plank on barbecue. Bake for 30 minutes on medium heat, until fish flakes easily with a fork.
- Cucumber Dill Sauce: Finely chop cucumber, toss with salt and let stand for 15 minutes.
- Combine yogurt, sour cream, lemon juice, pepper, onion and dill.
- Drain water from cucumber and add to yogurt mixture. (Sauce can be made ahead of time).
- Note: The recipe can be cut in half.
Nutrition Facts : Calories 375.3, Fat 10.9, SaturatedFat 3.6, Cholesterol 99, Sodium 224.2, Carbohydrate 29.7, Fiber 2.2, Sugar 2.8, Protein 40.8
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CUCUMBER SAUCE FOR SALMON - SALMON WITH CUCUMBER SAUCE
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