Best Salmon Spirals With Cucumber Sauce Recipes

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SMOKED SALMON SPIRALS



Smoked Salmon Spirals image

Provided by Roxanne E. Chan

Categories     Fish     Appetizer     Low Carb     Salmon     Spring     Healthy     Bon Appétit     California     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 12

Number Of Ingredients 12

1 daikon (Japanese white radish), peeled
4 ounces cream cheese, room temperature
1 tablespoon fresh dill, finely chopped or 1 teaspoon dried dillweed
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons drained capers
1 1/2 teaspoons Dijon mustard
1/2 teaspoon grated lemon peel
1/8 teaspoon cracked pepper
4 ounces sliced smoked salmon, cut into 1-inch-wide strips
Cucumber slices
Fresh dill sprigs
Lemon slices

Steps:

  • Using vegetable peeler, cut off thin 8x1-inch strips down length of daikon.
  • Mix cream cheese, dill, parsley, capers, mustard, lemon peel and pepper in small bowl. Spread about 1 1/2 teaspoons mixture on 1 side of each radish strip. Top with salmon. Roll up tightly. Arrange spiral side up on platter. Garnish with cucumber, dill and lemon.

ASIAN SALMON BURGERS WITH PICKLED CUCUMBER ON PUMPERNICKEL



Asian Salmon Burgers with Pickled Cucumber on Pumpernickel image

Categories     Sandwich     Food Processor     Ginger     Low Fat     Quick & Easy     Lunch     Vinegar     Salmon     Cucumber     Summer     Pan-Fry     Gourmet

Yield Makes 4 sandwiches

Number Of Ingredients 14

1 large cucumber (about 1 pound)
1 tablespoon cider vinegar
1 1/2 teaspoons sugar
1/4 teaspoon dried hot red pepper flakes
1 large egg white
1 tablespoon soy sauce
1/2 teaspoon grated peeled fresh gingerroot
a 3/4-pound piece salmon fillet, skin discarded and fish cut into 1/4-inch pieces
1/2 cup fine fresh bread crumbs
2 scallions, chopped fine
1 teaspoon mustard seed
1 teaspoon vegetable oil
4 small green-leaf lettuce leaves
8 slices firm pumpernickel (about 10 ounces)

Steps:

  • With a Japanese rotary slicer (see note this page) cut cucumber into 1 long spiral. (Alternatively, with a sharp knife cut cucumber into very thin slices.) In a bowl toss cucumber with vinegar, sugar, red pepper flakes, and salt to taste.
  • In another bowl whisk together egg white, soy sauce, and gingerroot until combined well and stir in salmon, bread crumbs, scallions, mustard seeds, and salt to taste. In a food processor purée 1/3 cup salmon mixture and return to salmon mixture remaining in bowl. (Alternatively, chop 1/3 cup salmon mixture fine and mash to a paste with flat side of a knife.) Stir mixture to combine and form into four 3/4-inch-thick patties. Drain cucumber well.
  • In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and cook patties until golden, about 2 minutes on each side. Cook patties, covered, over moderate heat until just cooked through, about 5 minutes more. Arrange lettuce leaves on 4 pumpernickel slices and top with salmon burgers, pickled cucumber, and remaining 4 pumpernickel slices.

SALMON-SHRIMP SPIRALS



Salmon-Shrimp Spirals image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h20m

Yield 10 servings of 2 spirals each

Number Of Ingredients 18

2 tablespoons olive oil
1 large white onion, sliced
1 pound broccoli heads, broken into small florets
2 tablespoons unsalted butter
2 large cloves garlic, lightly crushed with the side of a knife blade and minced
1 large white onion, minced
1 bay leaf
2 cups milk
1/2 cup white wine
2 cups shredded Parmesan
2 tablespoons cornstarch
Freshly ground white pepper and salt
1 whole side fresh salmon (3 to 4 pounds), skin and pin bones removed
2 pounds rock shrimp
16 egg whites
Salt and freshly ground black pepper
Spray butter, as needed to coat shrimp topping
16 to 20 small sprigs fresh dill

Steps:

  • Heat the olive oil over medium heat in a skillet and saute the onion until it begins to caramelize. Add the broccoli and saute until tender. Remove from heat and set aside.
  • In a large saucepan, melt the butter over medium-high heat and add the garlic, onion, and bay leaf. In another small saucepot, heat the milk. Saute the onion until it becomes translucent, then deglaze pan with the white wine, and cook for a few minutes to let most of the wine evaporate, then turn the heat to medium-low. Whisk the Parmesan into the hot milk, then gradually whisk into the onion mixture. In a small bowl, create a slurry by whisking a small amount of water into the cornstarch. Add this to the sauce to thicken it. Simmer for 15 minutes, stirring frequently. Remove saucepan from heat, season sauce, to taste, with white pepper, and salt if needed. Remove and discard bay leaf. Immediately put a sheet of plastic wrap on top of the sauce to prevent a skin from forming, and keep in a warm place.
  • Season the salmon with salt and pepper and slice lengthwise into 3/4-inch wide strips. Roll the strips into a spiral, secure with a skewer, and place on a baking sheet. Set aside briefly.
  • Preheat oven to 375 degrees F.
  • In a food processor blend shrimp, egg whites, salt and pepper to a paste. Spread some of this mixture evenly onto each of the salmon spirals, then spray with spray butter. Place in the oven, and bake until the fish flakes and the shrimp crusts a golden brown, about 8 to 10 minutes. Remove from oven and let rest.
  • While the salmon/shrimp spirals are in the oven, prepare the plates. Toss the onion, broccoli mixture with enough of the sauce to coat. Spoon some of this mixture into the center of each serving plate. Top with a salmon/shrimp spiral, then drizzle with sauce and garnish with dill.

SALMON WITH CUCUMBER-DILL SAUCE



Salmon With Cucumber-Dill Sauce image

Make and share this Salmon With Cucumber-Dill Sauce recipe from Food.com.

Provided by Amber Dawn

Categories     Very Low Carbs

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup dry white wine
1/2 cup water
1 tablespoon lemon juice
1 lb salmon fillet
3/4 cup nonfat yogurt
1/2 cup unpeeled cucumber, finely chopped (about 1/2 small)
1 teaspoon dried dill or 1 tablespoon fresh dill weed
1/4 teaspoon salt

Steps:

  • Combine first 3 ingredients in a large nonstick skillet; stir well. Bring mixture to a boil over medium heat. Reduce to low, add salmon. Simmer 8 minutes or until fish flakes easily when tested with a fork.
  • While salmon cooks, combine yogurt, cucumber, dillweed, and salt; stir well.
  • Gently transfer salmon to a serving platter, using two spatulas; spoon cucumber sauce evenly over salmon.

BROWN SUGAR-GLAZED SALMON



Brown Sugar-Glazed Salmon image

Pop these protein-packed salmon fillets in the oven before whipping up a sweet basting sauce. This tangy entree cooks up in minutes making it a perfect meal for busy families and unexpected weekend guests. -Debra Martin, Belleville, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 salmon fillet (1 pound)
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons brown sugar
4 teaspoons Dijon mustard
1 tablespoon reduced-sodium soy sauce
1 teaspoon rice vinegar

Steps:

  • Preheat oven to 425°. Cut salmon into 4 portions; place in a foil-lined 15x10x1-in. pan. Sprinkle with salt and pepper. Roast 10 minutes. Remove from oven; preheat broiler., In a small saucepan, mix remaining ingredients; bring just to a boil. Brush over salmon. Broil 6 in. from heat until fish just begins to flake easily with a fork, 1-2 minutes.

Nutrition Facts : Calories 225 calories, Fat 10g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 491mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

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