Fresh-Salmon-and-Cucumber Salad Recipe
Ingredients
Salad:
Fresh Salmon- 3-1/2-lb piece
Lemon- 1/2, sliced
Salt- 1-1/2 tablespoons
Black Peppercorns- 6 whole
Bay Leaf- 1 no.
Celery - 2 stalks leaves
Dressing:
Mayonnaise or Cooked Salad Dressing- 1-1/4 cups
Lemon Juice- 1-1/2 tablespoons
Fresh Dill- 3 tablespoons, snipped
Cucumber- 1-1/2 cups diced pared
Boston or iceberg lettuce- as required, washed and crisped
Tomato Wedges- for garnish
Lemon Wedges- for garnish
Cucumber Slices- for garnish
Directions
GETTING READY
1) In a large saucepan, place the salmon with just enough water to cover salmon.
2) Mix in sliced lemon, salt, black peppercorns, bay leaf, and celery tops.
MAKING
3) Heat the salmon mixture over low heat and bring to boil.
4) Put the lid on and simmer for 30 to 35 minutes, or until fish flakes when tested with a fork.
5) Using a perforated ladle, carefully remove the salmon out of water onto a plate.
6) Allow to rest until cool enough to handle.
7) Remove and discard skin and bones.
8) In a bowl, break the salmon in large chunks.
9) Cover and place in refrigerator until chilled for several hours.
FINALIZING
10) In another bowl, place together mayonnaise, lemon juice, dill, and diced cucumber; mix well.
11) Cover the bowl and refrigerate at least 1 hour.
When ready to serve toss the salmon with dressing.
12) Check for seasoning and adjust if needed.
SERVING
13) Line a large serving plate with lettuce and pile salad in center.
14) Garnish Fresh-Salmon-and-Cucumber Salad with tomato and lemon wedges and cucumber slices and serve cold.
1) In a large saucepan, place the salmon with just enough water to cover salmon.
2) Mix in sliced lemon, salt, black peppercorns, bay leaf, and celery tops.
MAKING
3) Heat the salmon mixture over low heat and bring to boil.
4) Put the lid on and simmer for 30 to 35 minutes, or until fish flakes when tested with a fork.
5) Using a perforated ladle, carefully remove the salmon out of water onto a plate.
6) Allow to rest until cool enough to handle.
7) Remove and discard skin and bones.
8) In a bowl, break the salmon in large chunks.
9) Cover and place in refrigerator until chilled for several hours.
FINALIZING
10) In another bowl, place together mayonnaise, lemon juice, dill, and diced cucumber; mix well.
11) Cover the bowl and refrigerate at least 1 hour.
When ready to serve toss the salmon with dressing.
12) Check for seasoning and adjust if needed.
SERVING
13) Line a large serving plate with lettuce and pile salad in center.
14) Garnish Fresh-Salmon-and-Cucumber Salad with tomato and lemon wedges and cucumber slices and serve cold.
Questions, Comments and Reviews
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