Fennel Cucumber Relish Recipes

CUCUMBER FENNEL SALAD

Cucumber Fennel Salad image

Looking for ways to use up cukes from your garden? Our Test Kitchen home economists suggests this refreshing side as a cool addition to backyard barbecues and picnic lunches. A hint of dill and lemon nicely seasons and the crunchy cucumber, fennel and sweet onion slices.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

3 large cucumbers, sliced
1 medium sweet onion, thinly sliced
1 small fennel bulb, thinly sliced
3 tablespoons lemon juice
3 tablespoons olive oil
3/4 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon grated lemon zest

Steps:

In a large bowl, combine the cucumber, onion and fennel. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over cucumber mixture and toss to coat. Refrigerate until chilled.

Nutrition Facts : Calories 80 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

FENNEL CUCUMBER SALSA

Fennel Cucumber Salsa image

This is a fresh and unusual salsa. Use it as an appetizer or on grilled meats. The fennel has a surprisingly light flavour. Perfect for summer. Serve with tortillas or sliced baguette.

Provided by Jenny

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Avocado Salsa Recipes

Time 40m

Yield 16

Number Of Ingredients 9

Ingredients

1 English cucumber, diced
1 large fennel bulb, diced
1 avocado - peeled, pitted, and diced
½ red onion, chopped
½ cup pickled banana peppers, diced
1 bunch cilantro, chopped
2 tablespoons honey
3 tablespoons fresh lemon juice
salt and pepper to taste

Steps:

Combine the cucumber, fennel, avocado, red onion, banana peppers, cilantro, honey, lemon juice, salt, and pepper in a bowl. Allow mixture to sit 20 minutes before serving.

Nutrition Facts : Calories 43.4 calories, Carbohydrate 6.8 g, Fat 2 g, Fiber 2.1 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 18.4 mg, Sugar 2.9 g

GRILLED BRINED SALMON AND EGGPLANT WITH FENNEL CUCUMBER RELISH

Grilled Brined Salmon and Eggplant with Fennel Cucumber Relish image

Categories Fish Vegetable Salmon Summer Brine Grill/Barbecue Dill Gourmet

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

7 1/2 cups water
3 cups packed light brown sugar (from two 1-lb boxes)
1 1/2 cups kosher salt
1/2 cup plus 2 tablespoons granulated sugar
1 cup chopped fresh dill
8 (6- to 8-oz) pieces salmon fillet with skin
2 lb small eggplants, cut diagonally into 1/3-inch-thick slices
2 tablespoons olive oil
Accompaniment: fennel cucumber relish
Special Equipment
a 1-lb weight such as a soup can

Steps:

Bring water, brown sugar, salt, and 6 tablespoons granulated sugar to a boil in a 5-quart pot, stirring until sugar is dissolved. Transfer 6 cups brine to a 13- by 9-inch glass or ceramic baking dish, then stir in dill and cool. Transfer remaining 4 cups brine to a large bowl and add remaining 4 tablespoons granulated sugar, stirring until dissolved, then cool completely.
Marinate salmon, skin sides up, in brine in baking dish, chilled, 1 hour. (Do not turn salmon.) Put eggplant in brine in bowl, then invert a small plate over eggplant and weight it with soup can (to keep eggplant immersed). Marinate eggplant at room temperature 30 minutes. (Do not brine salmon or eggplant longer than indicated or they will be too salty.)
Prepare charcoal or gas grill for cooking.
Remove salmon from brine and pat dry, discarding brine. Remove eggplant from brine, then rinse and pat dry, discarding brine. Toss eggplant with oil and pepper to taste in a bowl.
When fire is moderate (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill eggplant on lightly oiled grill rack, turning once, until golden, about 4 minutes total. Transfer to a platter with tongs and keep warm, covered.
When fire is moderately low (you can hold your hand 5 inches above rack for 5 to 6 seconds), grill salmon, starting with skin sides up and turning once, until just cooked through and skin is crisp, about 8 minutes total.
Serve salmon over eggplant.

FENNEL AND CUCUMBER RELISH

Fennel and Cucumber Relish image

Here is another recipe for fennel lovers from the June 2002 issue of Gourmet Magazine. Cooking time is marinating time. The relish can be made a day ahead and stored covered in the refrigerator (although the colour will not be quite as bright). Bring to room temperature before serving. I suggest serving this with grilled salmon or chicken.

Provided by Chef Regina V. Smith

Categories Sauces

Time 40m

Yield 4 cups

Number Of Ingredients 8

Ingredients

1 fennel bulb, about 1 pound, stalks discarded and bulb finely chopped
1 lb English seedless cucumber, halved lengthwise, cored and cut into 1/4 inch dice
6 tablespoons cider vinegar (to taste)
2 tablespoons shallots, finely chopped
1 1/2 tablespoons fresh dill, chopped
1 1/2 tablespoons vegetable oil
1 tablespoon sugar
1/4 teaspoon salt (to taste)

Steps:

Stir together all ingredients in a bowl and let stand 15 minutes.

Nutrition Facts : Calories 100.8, Fat 5.3, SaturatedFat 0.7, Sodium 179.9, Carbohydrate 12.6, Fiber 2.4, Sugar 5.1, Protein 1.6

FENNEL, RADISH & CUCUMBER SALAD

Fennel, Radish & Cucumber Salad image

This supremely crunchy, quick side salad is best when spring vegetables are sliced as thinly as possible--a great excuse to pull out the mandoline or the slicing disk of your food processor, if you have one.

Provided by Carolyn Malcoun

Categories Low-Calorie Spring Salad Recipes

Time 15m

Number Of Ingredients 8

Ingredients

1 ½ cups thinly sliced cucumber
1 ¼ cups thinly sliced fennel
1 ¼ cups thinly sliced radishes
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
¼ teaspoon ground pepper
2 tablespoons chopped fresh dill
½ teaspoon flaky sea salt, such as Maldon

Steps:

Toss cucumber, fennel and radishes with lemon juice and oil in a medium bowl. Season with pepper. Arrange on a serving platter and sprinkle with dill and salt.

Nutrition Facts : Calories 85.2 calories, Carbohydrate 5.3 g, Fat 7.2 g, Fiber 1.7 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 319.3 mg, Sugar 2.6 g

FENNEL CUCUMBER RELISH

Fennel Cucumber Relish image

Categories Condiment/Spread Salad Vegetable Side No-Cook Picnic Quick & Easy Vinegar Fennel Cucumber Summer Shallot Dill Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 4 cups

Number Of Ingredients 8

Ingredients

1 pound fennel bulb (sometimes called anise), stalks discarded and bulb finely chopped
1 pound seedless cucumbers (see cooks' note, below), halved lengthwise, cored, and cut into 1/4-inch dice
6 tablespoons cider vinegar, or to taste
2 tablespoons finely chopped shallot
1 1/2 tablespoons chopped fresh dill
1 1/2 tablespoons vegetable oil
1 tablespoon sugar
1/4 teaspoon salt, or to taste

Steps:

Stir together all ingredients in a bowl and let stand 15 minutes.

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