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Salmon fillet with cucumber and potatoes recipe

Salmon fillet with cucumber and potatoes recipe



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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Salmon
  • Salmon fillet

Bursting with goodness, this simple and super quick supper is the ideal mid-week meal for those detoxing after the festivities. Refreshing cucumber and succulent salmon combined with a light sauce is just the ticket after all that rich fare!

1 person made this

IngredientsServes: 4

  • 1 green pepper, seeded and halved
  • 500g new potatoes, halved
  • 4 spring onions, roughly chopped
  • 1/2 cucumber, halved and seeded
  • 2 teaspoons olive oil
  • 4 (150g) salmon fillets
  • For the dill sauce
  • 1 medium egg yolk
  • 1 squeeze lemon juice
  • 60g butter, chilled and diced
  • 1 to 2 tablespoons freshly chopped dill

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Preheat the grill to high. Put the green pepper, cut-side down, on a baking tray and grill until the skin has blackened. Put in a bowl and cover. Set aside for 10 minutes to allow the skin to steam off. Peel the skin away from the pepper and finely chop.
  2. Meanwhile bring a saucepan of salted water to the boil over a high heat. Add the potatoes and cook for 15 minutes until the potatoes are tender.
  3. Add the spring onions and cucumber to the pan, cook for just a minute or two, then drain well. Return the vegetables to the pan, along with the green pepper, and stir in the oil and season well. Cover and keep warm.
  4. While the vegetables are cooking, preheat the grill and cook the salmon until it is evenly pink and flakes easily with a fork.
  5. For the dill sauce:

  6. To make the sauce, put the egg yolk in a bowl resting over a pan of simmering water. Add the lemon juice and whisk the two ingredients together. Season with a pinch of salt. Add a couple of cubes of butter and whisk in, gradually adding more butter until the mixture thickens. Continue until you’ve used up all the butter then stir in the dill.
  7. Divide the warm cucumber and potato salad mixture among four plates, top with the salmon, then serve with the dill sauce.

Tip

This recipe was produced by the ‘Vegetables from Europe: We Care, You Enjoy’ campaign, which is designed to explain the care that goes into growing fresh produce and to encourage people to eat more vegetables.

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Chilli Garlic Salmon

I&rsquom a huge fan of Asian seafood recipes, as you can see in our Asian fish and seafood collection. These are flavour combinations I just can&rsquot get enough of!

This fish was made using my favourite Thai flavours but cooking it in one pan in the oven with vegetables is quite European. As a bonus you even get a delicious sauce at the bottom of your pan!

With a few shortcuts here and there this gorgeous dinner is done in under 30 minutes! If you use pre-chopped garlic, ginger and chilli the prep time goes by quickly.

You wouldn&rsquot believe how little effort went into this salmon with sweet potatoes if you could taste all authentic flavours of Thai cuisine coming together in a different package.


Directions

Preheat the oven to 375 degrees F.

Layer the potato and onion slices in a shallow baking dish, such as a lasagne dish, seasoning each layer and sprinkling with thyme.

Pour the stock over the potato and onion slices to just cover. Scatter the surface liberally with cubes of butter, cover with foil and place in the oven.

Bake the potatoes and onions for about 40 minutes, then remove the foil and bake for a further 20 minutes, or until they are almost cooked.

Meanwhile, brush the salmon fillets with olive oil and coat with crushed black peppercorns, pressing them into the fish. if necessary, with the back of a spoon.

Place the salmon on top of the potatoes, cover with foil and bake for a further 15 minutes, or until the salmon is opaque, removing the foil for the last 5 minutes of cooking.

Garnish the fish with the fresh thyme sprigs and serve with mangetouts or sugar snap peas.


I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.

Grilled salmon with a tangy and refreshing cucumber salad over top makes a light and easy weeknight dinner.

Ingredients

For the Salmon

  • 4 (6-oz) salmon fillets, skin on
  • 1 tablespoon extra virgin olive oil
  • kosher salt
  • freshly ground black pepper

For the Cucumber-Dill Salad

  • 1 English cucumber (also called hothouse cucumber)
  • 1/3 cup finely sliced red onion, from one small red onion
  • 1/2 teaspoon salt
  • 1/4 cup plus 2 tablespoons sour cream
  • 3 tablespoons mayonnaise, best quality such as Hellmann's or Duke's
  • 2 tablespoons white wine vinegar
  • 1/4 cup chopped fresh dill
  • 1 clove garlic, minced
  • 1/2 teaspoon sugar
  • freshly ground black pepper, to taste

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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 3/4 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.

Pair with

Nutrition Information

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  • Calories: 522
  • Fat: 39 g
  • Saturated fat: 9 g
  • Carbohydrates: 6 g
  • Sugar: 3 g
  • Fiber: 1 g
  • Protein: 36 g
  • Sodium: 706 mg
  • Cholesterol: 108 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.


Potato, salmon and cucumber salad

When I was growing up, my father was never one for sports. Sure, he was a pretty sporty guy when he was younger, playing tennis and swimming competitively at university. But by the time my brother and I were born, his main sporting activities were a few laps in the pool, a leisurely game of golf, and watching the F1 Grand Prix on TV every weekend. Teaching us how to play cricket or football or rough and tumble with the kids on the lawn was simply not something he did. But one day a mysterious large box was delivered to our door and once we had torn away the cardboard we were delighted to find that he had bought us a quarter size snooker table and he proceeded to teach us everything he knew about playing snooker (a skill that I used to surprise many boys at university!).

One thing that snooker teaches you quickly is the law of unintended consequences: you are aiming to sink the green in the middle pocket but your white ball ricochets off the green and ends up sinking the black and losing you the game. But every now and then you aim a long shot at a red down the far end of the table, misjudge the angle and end up clipping a red near the corner pocket and sinking it instead – making you look like some sort of nonchalant angle guru when all the time it was sheer luck. The word for this is a fluke – and it will come as no surprise that the word was actually coined as a billiards term in the mid 1800s, to cover the situation where a shot had an unexpected positive result, like sinking two balls at the same time. The word soon started being used in a more general context to mean an unintended but beneficial outcome.

Fast forward a few years to about 1880 when farmer Hugh de la Haye from Jersey in the Channel Islands found a particularly large potato with 15 or more eyes and decided to cut it up and plant each piece on one of his sloping fields above Bellozanne valley in the centre of the island. One of the shoots grew into a plant that yielded unusual kidney-shaped potatoes with very thin, papery skin. Recognising immediately that he had something special on his hands, he started growing and marketing these happy accidents as… you guessed it: “Jersey Flukes”. It was only towards the end of Queen Victoria’s reign when it became fashionable to assert a royal connection for your products that the “flukes” was dropped in favour of “Royals” and so the Jersey Royal industry was born.

Today, Jersey Royals enjoy protected PDO status and must be grown in Jersey to be able to be called Jersey Royals. They are still cultivated in very much the same way as they were back in the 1800s, with the earliest outdoor fields being planted on very steep south facing coastal slopes called côtils. It is a labour-intensive business as these slopes are too steep to be ploughed or planted by machinery, so the ploughing is done by hand ploughs pulled on a winch cable from the top of the côtil and planting is done by hand. The seed potatoes are also carefully planted to make sure that the shoots are placed uppermost to ensure even and early emergence, so these steep côtil s always yield the earliest outdoor crop of Jersey Royals. The côtils are harvested from about April with peak volume falling in May and June, while the season continues through to the end of July. A full traceability system is in operation allowing each pack of potatoes to be traced back to its field of origin.

Jersey royals have a delicious nutty flavour and slightly waxy texture, making them perfect for salads or roasted or pan-fried in oil or butter till crisp. The traditional way to serve them is simply boiled with butter and salt but there is always some debate as to the best preparation method. There are arguments in favour of boiling them in cold water versus dunking them into already boiling water as well as a perennial debate over whether they need to be peeled or not. Whichever method you choose, make sure you enjoy them while you can because they are among the last truly seasonal products you can find in the UK. This recipe makes a perfect summery dinner and the simple flavours allow the Jersey Royals to shine. I used hot smoked salmon but you could also use poached salmon, or a different fish altogether.

DISCLOSURE: I was sent a free sample of Jersey Royal potatoes but received no further remuneration and was not required to write a positive review. All opinions are my own and I retained full editorial control.


Recipe Summary

  • 2 large cucumbers, peeled, halved lengthwise, seeds scraped out, then thinly sliced
  • 1 teaspoon salt
  • ¼ medium red onion, thinly sliced
  • 6 tablespoons sour cream
  • 1 tablespoon red wine vinegar
  • ½ teaspoon dried dill
  • Ground black pepper
  • 4 (5 ounce) salmon fillets
  • Olive oil

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.

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.


Everything spice and a cream cheese dressing give this salmon dinner a deli twist

If my husband decides to walk over to Call Your Mother deli in Georgetown to pick up bagels, he doesn’t even ask me what kind I want. He knows it’ll be an everything bagel — usually with plain cream cheese. That spice combination of sesame seeds, poppy seeds, onion flakes, garlic flakes and salt is divine.

If he’s feeling a little fancy, he might splurge on a the Royal Palm, which is dressed with smoked salmon, cucumbers, tomatoes, red onions and capers.

There is a reason that this traditional combo is so popular. The flavors balance one another so beautifully, with the creaminess of the cheese and juiciness of the tomato as a counterpoint to the salty salmon and capers. The cucumber and red onion deliver fresh crunch in each bite.

I know I’m not alone in my love for it, even among my colleagues, because Becky Krystal created an Everything Tomato Tart last summer. At the time I thought: A slender wedge of this tart would taste so great next to a lightly seared piece of salmon.

It’s not much of a leap to think about sprinkling some of that everything spice blend on fresh salmon and giving it a light sear for a quick and easy weeknight supper, but I wanted the whole shebang, so I played around with creating a cream cheese and caper dressing that could lightly coat the fresh salad of cucumbers, red onion and tomato.

It worked so well. I made it again and again. I can’t say no one else has ever done this, but it was new to me and soon joined my regular rotation. (If I’m still missing the bagel, I add a handful of bagel chips to the plate.)

Food origin stories often are messy. The everything spice blend is a case in point. David Gussin of Queens was credited with creating the blend in the 1980s, but then, of course, that claim was disputed by someone who said they made them that way years earlier.

Regardless, everything spice has grown so in popularity that it is now easy to find among the spices in well-stocked grocery stores. Or you can easily make your own using Becky’s everything spice blend, which includes caraway, and then use it when broiling fish or chicken, making salads or even omelets.

You’ll have a bit of the salad dressing leftover try dipping fresh vegetables in it for a snack. Or, put a dollop on fish cakes, use it to dress a salad made with canned salmon or mix it into your next tuna salad.

Everything Salmon With Cucumber and Red Onion Salad

This recipe makes a generous amount of dressing, if you have a little leftover, eat it as a snack with crudite made up of leftover salad ingredients, or with potato or bagel chips.

Make Ahead: The salad dressing can be made up to 3 days ahead.

Where to Buy: Everything bagel seasoning can be found at Trader Joe’s and well-stocked grocery stores. Or you can make your own (see related recipe).

Ingredients

  • 3 ounces regular or low-fat cream cheese, softened
  • 2 tablespoons whole or 2 percent milk, plus more if needed
  • 1 tablespoon fresh lemon juice or white wine vinegar
  • 1 tablespoon drained capers
  • 1 clove garlic, halved
  • 1 teaspoon fresh dill fronds, plus more for serving (optional)
  • 1/4 teaspoon finely ground black pepper, plus more if needed

For the salmon and salad

  • 4 (4- to 5-ounce) skin-on salmon fillets
  • 3 teaspoonseverything bagel spice
  • 1 cucumber (about 10 ounces), peeled or unpeeled, thinly sliced
  • 12 cherry tomatoes (about 6 ounces), halved
  • 1 small red onion (about 4 ounces), sliced into half-moons
  • 4 small radishes, thinly sliced
  • 1 lemon, for serving (optional)

Step 1

Make the salad dressing: In the bowl of a food processor, combine the cream cheese, milk and lemon juice or vinegar, and process until smooth. Add the capers, garlic, dill and pepper and pulse just until well combined. The dressing should be thick enough to coat the vegetables. If you want it thinner, add more milk, 1 tablespoon at a time, until it reaches the desired consistency.

Transfer the dressing to a container with a tightfitting lid and refrigerate until ready to serve.

Step 2

Make the salmon and salad: Place a platter near the stove. Pat the salmon dry with a tea towel or paper towel. Sprinkle the everything bagel spice evenly over the skinless side the salmon fillets and gently press the seasoning into the fish.


Method

Mix the salmon, dill and olive oil together and season with plenty of black pepper. Set aside.

For the pickled cucumber, sprinkle the salt over the cucumber slices and leave for 30 minutes. Place the cucumbers into a clean tea towel or muslin and squeeze to remove any excess water. Warm the sugar, vinegar and bay leaf in a saucepan over a low heat. Once the sugar has dissolved, remove from the heat and add the cucumber strips. Set aside.

To make the potato bread, mix the mashed potatoes, butter, flour and salt together. Squash down into a circle that will fit your frying pan.

Heat a little oil in a non-stick frying pan over a medium heat. Fry the potato bread on both sides until golden-brown. Remove from the pan and slice into 4 triangles.

Spoon the salmon on top of the warm potato bread and serve with the cucumber on the side. Season with a pinch of cumin and pinch of salt.

Recipe Tips

If you have any potato bread leftover, it will freeze well and re-heat in the oven.


Baked Salmon with Potatoes and Vegetables

Also, this meal is great for people that take care of their health and figure. Therefore, this meal, is particularly low in calories and carbohydrates, because the salmon losses fat when it’s fried.

Ingredients:

  • 3 fillets of salmon (about 800 g)
  • 2 cups of broccoli (240 g)
  • 2 potatoes
  • 1 carrot
    2 radishes
  • 2 tablespoons of extra virgin olive oil (30 ml)
  • 3 garlic cloves
  • 1 tablespoon of thyme (15 g)
  • 1 tablespoon of salt (15 g)
  • ½ cup of white wine (125 ml)
  • 1 tablespoon of pepper (15 g)
  • ½ tablespoon of parsley (8 g)
  • 1 tablespoon of leek (15 g)

What you will need:

Instructions:

To do this trick, you’ll need to be patient in order to bathe the salmon with some wine, spices and let it sit in the fridge for at least 8 to 10 hours. That’s why it’s recommended to marinate the salmon overnight.