Chilled Salmon With Green Mayonnaise Dressing Recipe
Ingredients
| Water | 4 Cup (16 tbs) | |
| Salt | To Taste | |
| 6 small salmon steaks, each 1/2 inch thick | ||
| Cucumbers | 2 Large, thinly sliced | |
| White vinegar | 1/2 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Pepper | 1/4 Teaspoon | |
| Onion | 1 Small, sliced | |
| Green-Mayonnaise | ||
| Romaine lettuce leaves | 4 (Dressing) | |
Directions
1. In 12-inch skillet over high heat, heat water and 1 tablespoon salt to boiling. Add 3 salmon steaks to boiling water; heat to boiling. Reduce heat to low; cover and simmer 5 to 8 minutes, until salmon flakes easily when tested with a fork. With slotted pancake turner, carefully remove each salmon steak from water; drain salmon (still held on pancake turner) on paper towels; place on large platter. Repeat with remaining salmon steaks. Cover platter and refrigerate until salmon steaks are well chilled, about 1 1/2 hours.
2. Meanwhile, prepare cucumbers: In medium-sized bowl, with rubber spatula, combine cucumber slices with 1 tablespoon salt; let stand 30 minutes. Drain cucumbers; with spoon, press out extra liquid. Add vinegar, sugar, pepper, and onion; gently toss to mix well. Cover and refrigerate.
3. Prepare Green-Mayonnaise Dressing; spoon into small bowl. Cover and refrigerate.
4. To serve, line large platter with lettuce leaves. Drain cucumbers. Arrange cucumbers and salmon steaks on lettuce leaves.
2. Meanwhile, prepare cucumbers: In medium-sized bowl, with rubber spatula, combine cucumber slices with 1 tablespoon salt; let stand 30 minutes. Drain cucumbers; with spoon, press out extra liquid. Add vinegar, sugar, pepper, and onion; gently toss to mix well. Cover and refrigerate.
3. Prepare Green-Mayonnaise Dressing; spoon into small bowl. Cover and refrigerate.
4. To serve, line large platter with lettuce leaves. Drain cucumbers. Arrange cucumbers and salmon steaks on lettuce leaves.
Chef
