Best 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.

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.