Best Sweet Cucumber Salsa Recipes

SWEET CUCUMBER SALSA

Sweet Cucumber Salsa image

I got this recipe for the Sunday paper, made it tonight and it is AWESOME. It's got a little heat with the sweet! I served it with plain tortilla chips. The original recipe suggested serving w/crab cakes. I suppose any seafood will rock with this accompanying it. Recipe courtesy of Chef Scott Uehlein, Canyon Ranch in Western Massachusetts.

Provided by Chicagoland Chef du

Categories < 60 Mins

Time 45m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup cucumber, diced
2 tablespoons chives, fresh and chopped
2 teaspoons red onions, diced
2 tablespoons red peppers, roasted and diced
2 tablespoons orange marmalade
2 teaspoons lime juice
1/4 small jalapeno, minced (to taste)
pepper, to taste
salt, to taste

Steps:

Combine all ingredients; refrigerate until needed.
NOTES:
I seeded the cuke.
I would suggest using it within the hour, It will get watery.
Recipe can easily be doubled (one full cuke) or tripled tomake a bowl full.

SCALLOPS WITH SWEET CUCUMBER AND MANGO SALSA

SCALLOPS WITH SWEET CUCUMBER AND MANGO SALSA image

Categories Fish Sauté

Yield 4 people

Number Of Ingredients 8

Ingredients

1 c long-grain white rice (jasmine)
2 mangoes, cut into 1/2 inch pieces
1 cucumber, peeled and cut into 1/2 inch pieces
1 T grated ginger
2 t fresh lime juice
2 T olive oil
1/2 c fresh cilantro, chopped
1 1/2 lbs large sea scallops

Steps:

Cook the rice according to package directions. Meanwhile, in a medium bowl, combine the mangoes, cucumbers, ginger, lime juice, 1 T oil, cilantro, 1/2 t salt, and 1/8 t pepper; set aside. Rinse the scallops and pat them dry with paper towels. Season with 1/4 t salt and 1/8 t pepper. Heat the remaining oil in a large skillet over medium-high heat. Add the scallops and cook until golden brown and the same color throughout, about 2 minutes per side. Divide among individual plates and serve atop the rice with the salsa.

SCALLOPS WITH SWEET CUCUMBER AND PINEAPPLE SALSA

Scallops with Sweet Cucumber and Pineapple Salsa image

Provided by My Food and Family

Categories Recipes

Time 25m

Number Of Ingredients 10

Ingredients

1 cup long-grain white rice (such as jasmine)
1 cup pineapple chunks, cut into pieces
1 cucumber, peeled and diced
1 Tablespoon grated ginger
2 teaspoon s lime juice
2 Tablespoons EVOO (Extra Virgin Olive Oil), divided
1/2 cup fresh cilantro, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 pounds large sea scallops

Steps:

Cook the rice according to the package directions.
Meanwhile, in a medium bowl, combine the pineapples, cucumbers, ginger, lime juice, 1 tablespoon of the oil, cilantro, 1/2 teaspoon salt, and 1/8 teaspoon pepper; set aside.
Rinse the scallops and pat them dry with paper towels. Season with salt & pepper. Heat the remaining oil in a large skillet over medium-high heat. Add the scallops and cook until golden brown and the same color throughout, about 2 minutes per side. Divide among individual plates and serve atop the rice with the salsa.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g