Best Salmon Samphire Charred 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.

Salmon Salad on Charred Flatbread image

Provided by Marcus Samuelsson

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 26

2 tablespoons kosher salt
Juice from 2 limes
2 tablespoons sugar
1/2 cup rice wine vinegar
1 tablespoon soy sauce
1 teaspoon fish sauce
1 jalapeño, thinly sliced
2 to 4 ounces salmon fillet
Handful dill stems
1 tablespoon miso
1 teaspoon Dijon mustard
2 tablespoons olive oil
1 teaspoon honey
Juice of 1 lime
2 tablespoons chopped fresh herbs, such as dill, parsley or mint
1 teaspoon ground cumin
1 tablespoon berbere spice
2 tomatoes, cut into 6 wedges each
1/2 cucumber, peeled, chopped
1 avocado, roughly chopped
1 teaspoon kosher salt
Juice from 1 lime
1 cup chopped mixed fresh herbs, such as dill fronds, parsley, mint and chives
Chive blossoms, for the salad and for topping
2 pieces pita bread
1 lemon, cut in wedges

Steps:

For the salmon cure: Bring the salt, lime juice, sugar, vinegar, soy, fish sauce and jalapeño to a boil in a small pot over medium-high heat; simmer for 5 minutes. Reserve a splash for the miso glaze, then pour the rest over the salmon and dill stems in a heatproof container and let it sit for 20 to 30 minutes.
For the miso glaze: Mix together the miso, mustard, olive oil, honey, lime juice and reserved splash of salmon cure, for thinning, in a bowl.
For the spice and herb coating: Mix the herbs, cumin and berbere together in a bowl. Set aside a little for the salad; put the remainder in a shallow dish.
Pat the salmon fillets dry with a paper towel. Brush on some of the miso glaze. Roll the salmon in the spice and herb coating. Slice the salmon into thin slices.
For the salad with miso vinaigrette: Add the tomatoes, cucumber, avocado, salt and reserved spice and herb coating to a bowl. Add the lime juice and remaining miso glaze and toss until evenly coated. Stir in the herbs and chive blossoms.
Char the bread and lemon wedges in a pan.
To assemble: Place a large spoonful of salad on a plate, then top with the sliced salmon. Garnish with more chive blossoms. Serve with slices of charred pita and lemon wedges.