Salmon And Cucumber Sauce Recipes

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SALMON WITH CUCUMBER-DILL SAUCE



Salmon With Cucumber-Dill Sauce image

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

1 cup dry white wine
1/2 cup water
1 tablespoon lemon juice
1 lb salmon fillet
3/4 cup nonfat yogurt
1/2 cup unpeeled cucumber, finely chopped (about 1/2 small)
1 teaspoon dried dill or 1 tablespoon fresh dill weed
1/4 teaspoon salt

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.

GRILLED SALMON WITH CREAMY CUCUMBER-DILL SALAD



Grilled Salmon with Creamy Cucumber-Dill Salad image

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

Provided by Jennifer Segal

Categories     Dinner

Yield 4

Number Of Ingredients 14

4 (6-oz) salmon fillets, skin on
1 tablespoon extra virgin olive oil
kosher salt
freshly ground black pepper
1 English cucumber (also called hothouse cucumber)
⅓ cup finely sliced red onion, from one small red onion
½ teaspoon salt
¼ cup plus 2 tablespoons sour cream
3 tablespoons mayonnaise, best quality such as Hellmann's or Duke's
2 tablespoons white wine vinegar
¼ cup chopped fresh dill
1 clove garlic, minced
½ teaspoon sugar
freshly ground black pepper, to taste

Steps:

  • 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.
  • 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.
  • 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.
  • 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 ¾ 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.

Nutrition Facts : Calories 522, Fat 39 g, Carbohydrate 6 g, Protein 36 g, SaturatedFat 9 g, Sugar 3 g, Fiber 1 g, Sodium 706 mg, Cholesterol 108 mg

GINGER SALMON WITH CUCUMBER LIME SAUCE



Ginger Salmon with Cucumber Lime Sauce image

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

1 tablespoon grated lime zest
1/4 cup lime juice
2 tablespoons olive oil
2 tablespoons rice vinegar or white wine vinegar
4 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground pepper
1/3 cup chopped fresh cilantro
1 tablespoon finely chopped onion
2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
2 medium cucumbers, peeled, seeded and chopped
SALMON:
1/3 cup minced fresh gingerroot
1 tablespoon lime juice
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
10 salmon fillets (6 ounces each)

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

BAKED SALMON WITH CUCUMBER SAUCE



Baked Salmon with Cucumber Sauce image

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

4 (175 g) salmon steaks, 3 cm thick
to taste salt
to taste black pepper, freshly ground
4 teaspoons lemon juice
1 large cucumber, peeled and deseeded
7 g butter
120 ml dry white wine
5 tablespoons sour cream
3 tablespoons fresh dill, chopped

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

DAD'S POACHED SALMON WITH CUCUMBER SAUCE



Dad's Poached Salmon with Cucumber Sauce image

Provided by Dave Lieberman

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

Fish head and bones
Few stalks celery, sliced, if desired
1/2 pound carrots, peeled, sliced, if desired
1 small bunch parsley
2 cups dry white wine
Water
Salt
Black peppercorns
4 (6 to 8-ounce) center cut, skinless, salmon fillets

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.

POACHED SALMON WITH CUCUMBER SAUCE



Poached Salmon with Cucumber Sauce image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 13

1 pound cucumber, peeled and seeded
1 tablespoon white wine vinegar
1 teaspoon salt
1 small onion, grated
1 cup sour cream
3 tablespoons lemon juice
1 tablespoon sugar
3 tablespoons snipped fresh dill, plus extra for garnish
Salt and pepper
4 6- to 8-ounces salmon fillets, 1/2-inch thick
1 quart water
2 teaspoons salt
3 tablespoons wine vinegar

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 LOAF WITH CUCUMBER SAUCE



Salmon Loaf With Cucumber Sauce image

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

1 (16 ounce) can canned salmon, thoroughly drained and flaked (reserve the brine)
1/4 cup butter, at room temperature
1/2 teaspoon salt
3 tablespoons lemon juice
2 tablespoons onions, finely grated
2 garlic cloves, finely grated
1 teaspoon dried parsley
1 teaspoon fresh dill, finely chopped
1 cup soft breadcrumbs
2/3 cup milk
2 eggs, beaten
1/2 tablespoon parmesan cheese
1/4 cup butter
1/4 cup flour
2 cups milk
1 1/2 cups grated cucumbers
1 teaspoon paprika (mild or hot, depending on your preference)

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

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