Lemony Fish And Cucumbers Recipes

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LEMON-BATTER FISH



Lemon-Batter Fish image

Fishing is a popular recreational activity where we live, so folks are always looking for ways to prepare their catches. My husband ranks this as one of his favorites. -Jackie Hannahs, Cedar Springs, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

1-1/2 cups all-purpose flour, divided
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon sugar
1 large egg, lightly beaten
2/3 cup water
2/3 cup lemon juice, divided
2 pounds perch or walleye fillets, cut into serving-sized pieces
Oil for frying
Lemon wedges, optional

Steps:

  • Combine 1 cup flour, baking powder, salt and sugar. In another bowl, combine egg, water and 1/3 cup lemon juice; stir into dry ingredients until smooth. , Place remaining lemon juice and remaining flour in separate shallow bowls. Dip fillets in lemon juice, then flour, then coat with egg mixture., In a large skillet, heat 1 in. oil over medium-high heat. Fry fillets until golden brown and fish flakes easily with a fork, 2-3 minutes on each side. Drain on paper towels. If desired, serve with lemon wedges.

Nutrition Facts :

GRILLED SALMON WITH MEYER LEMONS AND CREAMY CUCUMBER SALAD



Grilled Salmon with Meyer Lemons and Creamy Cucumber Salad image

Meyer lemons' juice is more sweet than acidic, like a cross between a lemon and an orange. Even their zest is distinct-flowery more than citrusy-and they work so perfectly here.

Provided by Joanna Gaines

Categories     HarperCollins     HarperCollins     Salmon     Grill     Lemon     Cucumber     Mayonnaise     Sour Cream     Dill     Summer     Grill/Barbecue     Dinner     Seafood     Fish

Yield 4 servings

Number Of Ingredients 17

Salmon:
4 (6-ounce) skin-on wild-caught salmon fillets
1/2 cup extra virgin olive oil, plus more for grilling
1 tablespoon grated Meyer or regular lemon zest
Juice of 2 Meyer lemons (see head note) or regular lemons, plus 1 or 2 Meyer or regular lemons, sliced into 8 thin rounds
1 tablespoon minced fresh dill
1 tablespoon pink or regular sea salt
Creamy Cucumber Salad:
1/2 cup mayonnaise, preferably Hellmann's
1/2 cup sour cream
1 tablespoon fresh Meyer or regular lemon juice, or to taste
1 teaspoon minced fresh dill
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 English cucumbers, peeled in stripes, halved, and cut into 1/4-inch dice
Garnish:
1 tablespoon minced chives

Steps:

  • To prepare the salmon:
  • To prepare the salmon: Brush the skin side of the salmon fillets with some olive oil. In a small bowl, combine the 1/2 cup olive oil, lemon zest, lemon juice, dill, and salt. Pour the mixture into a shallow dish and place the fillets skin side up in the dish. Cover and refrigerate for 1 hour.
  • Meanwhile, prepare the creamy cucumber salad: In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, dill, salt, and pepper. Fold in the cucumber until completely coated. Taste and adjust the lemon juice or salt. Cover and refrigerate until needed, up to 2 hours.
  • Prepare a medium-hot grill. Lightly oil the grill grate.
  • Place the fillets skin side down on the grill and brush them with the marinade. Cover the grill and cook without flipping until the salmon flakes, 10 to 12 minutes. Brush the lemon slices on both sides with oil and grill until marks appear, 1 to 2 minutes per side.
  • Arrange the fish on individual plates or a serving platter. Place 1 or 2 grilled lemon slices on top of each fillet and dust with chives. Serve with the cucumber salad.
  • Store leftover salmon and cucumber salad in the refrigerator for up to 2 days.

CUCUMBER TUNA BOATS



Cucumber Tuna Boats image

For a refreshing summer meal, you can't beat this creamy tuna salad mounded into cucumber halves. Hard-cooked eggs make the salad extra hearty, and the crispness of the cucumber is delightful. It's an extra-special luncheon entree or light supper. -Mildred Stubbs, Hamlet, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 3 servings.

Number Of Ingredients 10

3 medium cucumbers
1 can (6 ounces) tuna, drained and flaked
2 hard-boiled large eggs, chopped
1/2 cup shredded cheddar cheese
1/2 cup diced celery
1/4 cup Miracle Whip
2 tablespoons sweet pickle relish
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1/2 teaspoon salt

Steps:

  • Cut cucumbers in half lengthwise; remove and discard seeds. Cut a thin slice from bottom of cucumber if necessary so they sit flat. In a bowl, combine the remaining ingredients. Spoon into the cucumbers. Serve immediately.

Nutrition Facts : Calories 381 calories, Fat 24g fat (7g saturated fat), Cholesterol 185mg cholesterol, Sodium 940mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 26g protein.

HEALTHY LEMON POACHED SALMON AND A CUCUMBER LEMON SAUCE



Healthy Lemon Poached Salmon and a Cucumber Lemon Sauce image

Salmon ... what can you say. It has amazing health benefits. The best part ... you can just lightly season, bake, broil, patties, sandwich spreads, salads and, spicy, sweet, tangy, citrus, Asian or pretty much anything you like. Well this is one way I really like to cook salmon. I showed this recipe to a girlfriend who has to watch her sugar as well as her overall diet and she makes this all the time for her family. This is very healthy and quick well to make a great dinner. I use a pea puree for the base and serve with some steamed new potatoes and my grilled vegetables, and I dare anyone to say they were hungry after finishing the dinner.

Provided by SarasotaCook

Categories     Vegetable

Time 35m

Yield 4 Salmon fillets, 4 serving(s)

Number Of Ingredients 24

1 cup white wine
3 cups water
1 small onion, sliced
5 -6 mint leaves (torn)
1 lemon, juice of, and then cut in 4 pieces
10 peppercorns (lightly crushed)
1 teaspoon salt
4 salmon fillets, i like to get thick slices not thin for this dish (6 oz each)
2 medium cucumbers (peeled and lightly seeded)
1 teaspoon minced onion
1/4 cup mayonnaise (no low fat)
1/4 cup sour cream (no low fat)
1 teaspoon grated lemon zest
1 tablespoon juice
1 teaspoon salt (to drain the cucumbers)
salt
pepper
20 ounces peas, frozen
1 teaspoon minced garlic
1/4 cup fresh mint leaves (fine chopped)
1 teaspoon butter
1/2 teaspoon salt
1/2 teaspoon ground black pepper
water (to thin the puree if necessary)

Steps:

  • Pea Puree -- In a medium sauce pan add 1/4 cup water, peas, mint, garlic and butter and cook for about 5 minutes until they begin to soften. Transfer to the blender and puree until creamy. Season with salt and pepper. This can easily be made earlier that day. Just reheat in the microwave or on the stove before serving. It only takes a few minutes.
  • Cucumber Lemon Sauce -- Again, make this ahead and just refrigerate. Peel the cucumbers and then grate them using the larger holes of your grater. You could also use a food processor or other appliance if you have one. Once grated, I place the cucumber in a collander or strainer and sprinkle with a little salt. Let it set about 15-20 minutes. The salt will pull out some of the moisture so the sauce does not become to watery.
  • Once the cucumber has set and drained a bit, add it to a medium size bowl. Then add the mayonnaise, sour cream, pepper, grated onion, lemon zest and lemon juice. Mix well and chill. Now since you only needed a little lemon zest and juice, slice up the other half of the lemon in 4 slices for a garnish over the fish.
  • Salmon -- Takes just 10-12 minutes. In a large pan add the water, wine, peppercorns, mint, lemon juice, cut up lemon, onion and salt. Bring to a medium - high simmer and add the salmon skin side down, top with a lemon slice, cover and simmer for 5 minutes and turn the heat off and keep the salmon in the liquid until the salmon is tender but not over cooked. It should take another 3-5 minutes. It should flake easily but still a little pink and be moist.
  • Serve -- I like to reheat the peas for just a couple of minutes, and put a small bed on each plate, about 1 cup per serving. Top with the salmon fillet, the lemon slice, a little salt and pepper to taste, and then a little of the cucumber lemon sauce.
  • It is a nice easy, healthy dish which every now and then is a nice change to all those rich holiday foods. Make some steamed new potatoes and some grilled vegetables or broiled for a very nice light dinner. Even my best friend who is a meat and potatoes guy love this dish.

Nutrition Facts : Calories 669.5, Fat 20.4, SaturatedFat 5.1, Cholesterol 178, Sodium 1800.5, Carbohydrate 36.9, Fiber 9.1, Sugar 13.5, Protein 73

SAUTéED SALMON WITH BROWN BUTTER CUCUMBERS



Sautéed Salmon With Brown Butter Cucumbers image

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

2 tablespoons unsalted butter
2 thick, wild salmon fillets (6 to 8 ounces each)
Kosher salt or freshly ground black pepper
2 Kirby cucumbers, peeled and diced into 1/4-inch cubes
2 garlic cloves, minced
2 tablespoons chopped fresh dill or cilantro
1 to 2 teaspoons fresh lemon juice, more to taste

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

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