Best Salmon Cucumber And Green Bean Salad Recipes

GRILLED SALMON WITH CREAMY CUCUMBER-DILL SALAD

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.

SWEET & TANGY SALMON WITH GREEN BEANS

Steps:

• Preheat oven to 425°. Place fillets in a 15x10x1-in. baking pan coated with cooking spray. In a small skillet, melt butter; stir in brown sugar, soy sauce, mustard, oil, pepper and salt. Brush half of the mixture over salmon., Place green beans in a large bowl; drizzle with remaining brown sugar mixture and toss to coat. Arrange green beans around fillets. Roast until fish just begins to flake easily with a fork and green beans are crisp-tender, 14-16 minutes.

SALMON, CUCUMBER, AND GREEN BEAN SALAD

Steps:

• Heat broiler. Place salmon on a rimmed baking sheet. Season generously with salt and pepper; rub with 1 teaspoon sesame oil. Broil, 4 inches from heat source, until fillets are opaque throughout, 10 to 12 minutes. Set aside to cool.
• Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes; drain, and let cool slightly.
• In a large bowl, whisk together remaining 2 teaspoons sesame oil, lime juice, and cilantro; season generously with salt and pepper.
• Add green beans, cucumber, and radishes. With a fork, break salmon into large chunks. Add to salad; toss gently. Serve immediately.

SEARED SALMON WITH GARLICKY GREEN BEANS

Steps:

• In a medium nonstick skillet, heat 1 teaspoon oil over medium-high. Add garlic, and cook until golden brown, 30 seconds to 1 minute. Transfer to a plate; wipe out skillet.
• Add green beans and 3 tablespoons water to skillet; cover, and cook until tender, 3 to 5 minutes. Drain any liquid from skillet. Season green beans with salt and pepper. Add to plate with garlic, toss, and cover loosely with foil.
• Return skillet to medium-high; add 1 teaspoon oil. Season salmon with 1/2 teaspoon salt and 1 teaspoon pepper; add to skillet. Cover, and cook, turning once, until browned and cooked through, about 8 minutes. Transfer salmon to plate with green beans.

GLAZED SALMON WITH GREEN BEAN & BULGUR SALAD

Steps:

• Cook the bulgur wheat following pack instructions. Heat the olive oil in a frying pan over a medium heat. Add the salmon fillets and cook for 3 mins on each side. Stir in the spring onions and cook for 1 min. Add lemon juice, honey, orange juice and zest to the pan and bubble for 1 min more to make a sauce.
• Meanwhile, boil the green beans for 4 mins or until tender. Drain. Stir the bulgur wheat with a fork, mixing in the green beans, lemon zest and a little of the sauce. Serve the salmon on a bed of bulgur and beans, with the rest of the sauce spooned over.

SALMON AND GREEN BEANS POJARSKI WITH CUCUMBER HOT SAUCE

Steps:

• Remove and discard any skin and sinew from the salmon and cut the flesh into 1-inch pieces.
• Cut away any damaged spots on the beans, wash thoroughly in cold water, and cut into 1-inch pieces.
• To make the fresh bread crumbs, break fresh bread into pieces and grind in the bowl of a food processor. You should have 1 1/2 cups. (Note: fresh bread crumbs are superior to dry bread crumbs. If, however, fresh crumbs are not available, use half the amount of dry crumbs - 3/4 cup for this recipe.) Transfer to a bowl and set aside.
• Place the green beans and hot pepper in the bowl of a food processor and process until finely chopped; the mixture should be rather granulated, not smooth and liquid. You should have about 2 cups. Transfer to a bowl and set aside.
• In the unwashed bowl of the processor, place the salmon and process for a few seconds, starting and stopping the machine, until coarsely chopped. Add to the bean puree with the eggs, bread crumbs, garlic, pepper, salt and shredded basil. Mix well.
• Using a spoon, make patties weighing about 3 to 3 1/2 ounces each. Wet your hands if you feel they will stick to the salmon mixture and arrange the patties on a tray lined with plastic wrap. You should have 12 patties, 2 per person, and each patty should be no more than 1 inch thick and about 3 inches across. Set aside while you make the sauce.
• To cook the salmon, use 2 large skillets, preferably nonstick. Heat 2 tablespoons of the oil in each skillet. When hot, add the patties and cook over medium to high heat for 2 1/2 minutes on each side. Set aside for a few minutes before serving with cucumber hot sauce.

BLACK BEAN AND SALMON SALAD

Steps:

• In a medium sized bowl, flake the salmon with a fork. Add black beans, parsley, scallions, and celery, and toss.
• In a small cup, combine the lime juice, olive oil, garlic, cumin, red pepper flakes, and cayenne and whisk to mix. Add to salmon mixture and toss again.
• Serve at room temperature.

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.

FRESH GREEN BEAN SALAD

Steps:

• In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry., In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon.

SALMON SALAD WITH BEANS

Steps:

• If you are starting with raw salmon, start a charcoal or wood fire or preheat a gas grill or broiler; the rack should be about 4 inches from the heat source. Marinate the fish in the 2 tablespoons of olive oil and the thyme.
• When the fire is ready - it should be quite hot - grill the fish for 3 to 4 minutes per side. At the same time, grill the red pepper. Cool, peel and seed it, then cut into strips.
• Cool the fish, then cut it into small cubes and toss it with the lemon juice, beans, and remaining olive oil while you prepare the other ingredients. Add the tomatoes, shallots, olives, and herbs to the salmon. Taste for salt and pepper and correct the balance between olive oil and lemon juice if necessary. Serve on a bed of greens, topped with the strips of grilled red pepper.