SALMON AND CUCUMBER BOATS
Provided by Jennifer Iserloh
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Zest orange over a bowl. Cut away rind. Section orange over bowl, removing membranes and catching juices and sections in bowl. Mix in salmon, tomato, onions, basil, oil, pepper and salt. Divide salmon mixture evenly among cucumber boats. Top each boat with 1 1/2 teaspoons sour cream. Serve with bread.
EVERYDAY SALMON WITH TANGY CUCUMBERS AND FRIED SHALLOTS
A large piece of fish, like salmon, cod or halibut, cooked for less than 20 minutes in a cloak of olive oil, makes an ultimate low-pressure, unfussy main course that you can further dress up however you please. Set out the salmon with a big bowl of buttered rice, fried shallots, spicy cucumbers and other crunchy, lightly pickled vegetables for snacking. If you like, add jammy eggs for sauciness and salmon eggs for saltiness (and the opportunity to say "eggs on eggs!"), and you've got yourself quite a spread.
Provided by Alison Roman
Categories dinner, easy, seafood, main course
Time 35m
Yield 4 to 8 servings
Number Of Ingredients 13
Steps:
- If serving the shallots, combine shallots and oil in a small pot or skillet. Heat over medium and cook until shallots begin to sizzle and fry in the oil, 3 to 4 minutes. Continue cooking, swirling the pot or skillet occasionally, until the shallots begin to sizzle less and brown more, another 3 to 4 minutes. Once they're just starting to turn a nice golden brown, remove from heat. (They will continue to brown in the oil, so pull them before you think they're ready.) Use a slotted spoon or mesh strainer to transfer shallots to a paper towel-lined plate. Immediately season with lots of salt and set aside to cool.
- Heat oven to 325 degrees. Season salmon with salt and pepper and place in a large baking dish. Drizzle with olive oil and place in oven. Roast until the edges are opaque and the fish is just cooked through in the center, 10 to 12 minutes for medium rare, 15 to 18 minutes for more well done. Meanwhile, thinly slice half the lemon and pick out any seeds. (Save the other half of the lemon for serving alongside.)
- If serving the cucumbers, combine cucumbers, vinegar and Aleppo pepper in a small bowl. Season with salt and pepper and let sit a few minutes, tossing occasionally to evenly season. Drizzle with olive oil before serving.
- Remove salmon from oven and transfer to a large serving platter. (Alternatively, feel free to serve in the baking dish.) Scatter lemon slices over and nestle remaining lemon alongside for squeezing over. Sprinkle with flaky salt before serving with the cucumbers, shallots or both if you like, and perhaps quick pickles, buttered rice, jammy eggs or more fish (see note below).
Nutrition Facts : @context http, Calories 652, UnsaturatedFat 37 grams, Carbohydrate 11 grams, Fat 52 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 9 grams, Sodium 704 milligrams, Sugar 4 grams
CUCUMBER CUPS WITH DILL CREAM AND SMOKED SALMON
Classic combos are classic because the flavors go well together! Dill, cucumber, and smoked fish are combined with a bit of lemon to perk things up. Small pieces of smoked trout would be a good substitute for the salmon in this pretty, easy, no-cook hors d'oeuvre. Cucumber cups can be assembled and kept chilled in an airtight container 1 day ahead of time.
Provided by RuthE
Categories Appetizers and Snacks Seafood
Time 40m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 49.4 calories, Carbohydrate 1.5 g, Cholesterol 12.6 mg, Fat 3.8 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 2.2 g, Sodium 103.3 mg, Sugar 0.6 g
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.
CUCUMBER CANOES OF SALMON MOUSSE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 20m
Yield approximately 8 appetizers
Number Of Ingredients 6
Steps:
- In food processor, chop up salmon into a paste. Add cream cheese, salt and pepper, and creme fraiche to make a mixture loose enough to pipe out into cucumber boats. Peel cucumbers and halve lengthwise. Slice cucumbers into 2-inch lengths. Use melon baller to scoop out the cucumber to make into small canoe-shapes. Spoon salmon mixture into pastry bag fitted with a with star tip, and pipe mixture into each cucumber "canoe." Top with a small amount of pineapple.
SMOKED SALMON MOUSSE IN CUCUMBER BOATS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 20m
Yield approximately 8 appetizers
Number Of Ingredients 6
Steps:
- In food processor, chop up salmon into a paste. Add cream cheese, salt and pepper, and heavy cream to make a mixture loose enough to pipe out into cucumber boats. Peel cucumbers and halve lengthwise. Slice cucumbers into 2-inch lengths. Use melon baller to scoop out the cucumber to make into small boat-shapes. Spoon salmon mixture into pastry bag fitted with a star tip, and pipe mixture into each cucumber "boat." Garnish with fresh dill.
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