Salmon Cucumber And Green Bean Salad Recipes

SIMPLE HONEY GLAZED SALMON WITH WASABI CUCUMBER AND GREEN BEAN SALAD

Steps:

• Preheat the oven to 200°C/180°C fan. Portion the salmon. Place the salmon in a baking dish. In a bowl, whisk the honey with a pinch of Chinese 5 spice, the salt and sweet soy sauce. Drizzle over the salmon. Bake for 15 min or until cooked through.
• Meanwhile, slice the cucumber thinly. Chop the fresh coriander.
• Trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.
• Meanwhile, in a bowl, whisk the rice vinegar, sesame oil, wasabi and soy sauce with 1/1/2 tbsp of lime juice.
• Toss the cucumber, coriander and green beans in the [b]dressing[/b]. Serve the salmon with the [b]salad[/b] on the side. Garnish with the sesame seeds.

CRISPY SALMON WITH CUCUMBER SALAD AND SPICY MAYO

Steps:

• Whisk together the vinegar, lime juice, sesame oil and a large pinch of salt in a large bowl. Thinly slice the cucumbers lengthwise about 1/8-inch thick with a mandoline or vegetable peeler. Add the cucumbers to the bowl with the dressing; add the cilantro and peanuts and toss until evenly coated. Taste and adjust the seasoning with more salt, if needed. Stir together the mayonnaise and chile-garlic sauce in a small bowl until smooth. Set both aside for serving.
• Heat the oil in a large nonstick skillet over medium heat. Season the salmon fillets with a large pinch of salt. Place the arrowroot or cornstarch in a medium shallow bowl or baking dish and whisk in the cayenne and 1/4 teaspoon salt. Dredge the salmon fillets until each side is well coated.
• Once the oil is shimmering and hot, carefully add the salmon. Cook until well browned and just cooked through, 4 to 5 minutes per side.
• Give the cucumber salad a toss, then transfer to a serving bowl. Place each salmon fillet on a plate, drizzle with the spicy mayo and serve with the cucumber salad.

SALMON AND GREEN BEAN SALAD

Steps:

• Drain salmon and remove any bones. Thaw green beans and slice onion into thin rings.In a medium bowl, combine salmon, green beans and onion.
• In a small bowl combine vinegar, olive oil, lemon juice, water, basil, salt, pepper, and garlic; whisk together well. Pour over over salmon mixture; toss to combine.
• Cover and refrigerate 2 hours to blend flavors.
• Serve on a bed of shredded lettuce and garnish with tomatoes.
• Makes three one-cup servings.