Best Celebration Fish Platter With Spiced Cucumber Salad Recipes

Crispy Salmon with Cucumber Salad and Spicy Mayo image

Provided by Gabriela Rodiles

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons rice vinegar, white wine vinegar or red wine vinegar
2 tablespoons fresh lime juice (from 1 lime) or lemon juice
1 tablespoon toasted sesame oil or neutral oil
Kosher salt
One 12-ounce package Persian cucumbers (about 7 cucumbers), or 12 ounces English cucumbers sliced into half-moons
1/2 cup lightly packed cilantro leaves
1/4 cup roasted salted peanuts, or any other roasted salted nut, roughly chopped
1/4 cup mayonnaise
1 tablespoon chile-garlic sauce, sambal oelek or hot sauce
1/4 cup vegetable oil or other neutral oil
Four skinless or skin-on salmon fillets, preferably center cut (6 to 8 ounces each)
3/4 cup arrowroot flour or cornstarch
1/4 teaspoon cayenne pepper or crushed red pepper

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.

Smoked Fish Platter with Mustard-Caper Sauce and Fennel-Cucumber Salad image

Provided by Kristine Kidd

Yield Makes 6 servings

Number Of Ingredients 17

1. Sauce
1/2 cup spicy brown mustard (such as Gulden's)
1/4 cup fresh lemon juice
2 teaspoons dry mustard
1/2 cup vegetable oil
4 tablespoons sugar, divided
3 tablespoons drained capers
1 1/2 tablespoons minced shallot
2. Salad
2 fennel bulbs, trimmed (fronds reserved), quartered, cored, thinly sliced crosswise (about 2 cups)
4 medium Persian or Japanese cucumbers, thinly sliced on diagonal (about 2 cups)
3. Assembly
Butter lettuce
1 pound assorted smoked fish (such as salmon, trout, whitefish, sturgeon, and black cod)
Caper berries
Lemon wedges
Hard-boiled eggs, peeled, sliced (optional)

Steps:

Sauce
Mix first 3 ingredients in 2-cup glass measuring cup; gradually whisk in oil. Season with pepper. Pour half of mixture into small bowl; mix in 3 tablespoons sugar, capers, and shallot for sauce. Mix 1 tablespoon sugar into remaining mixture. Reserve for dressing salad.
Salad
Mix sliced fennel and cucumbers in large bowl. Mince enough fennel fronds to measure 3 tablespoons; add to bowl. Season to taste with dressing in measuring cup. Season with salt and pepper.
Assembly
Cover large platter with lettuce leaves. Arrange smoked fish and salad atop lettuce. Garnish with caper berries, lemon wedges, and eggs (if desired). Serve with bread, butter, and Mustard-Caper Sauce.