Salmon, Cucumber Chili Salad

Name: Salmon, Cucumber Chili Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 1/2 lbs salmon fillets, deboned and skin removed cut into 4 pieces; 3 cups cucumbers, thinly sliced washed (do not peel); 2 teaspoons jalapeno peppers, minced, seeds and stem removed (to taste); 1/2 cup scallion, chopped; 3 tablespoons cilantro, chopped fresh; 1 1/2 tablespoons mint, chopped fresh; 2 tablespoons fresh lemon juice; 1 tablespoon fresh lemon juice; 1 tablespoon soy sauce; 1 tablespoon extra virgin olive oil; salt, to taste; black pepper, cracked, to taste

Submitted by Busters friend

"Received this from www.whfoods.org . It sounds fast, satisfying but lighter - great for hot weather. I plan to use the grill (outside) to avoid heating up the house this time of year."

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photo by stormylee

Ready In:: 20mins
Ingredients:: 12
Serves:: 4

ingredients

1 ¹⁄₂ lbs salmon fillets, deboned and skin removed cut into 4 pieces
3 cups cucumbers, thinly sliced washed (do not peel)
2 teaspoons jalapeno peppers, minced, seeds and stem removed (to taste)
¹⁄₂ cup scallion, chopped
3 tablespoons cilantro, chopped fresh
1 ¹⁄₂ tablespoons mint, chopped fresh
Dressing
2 tablespoons fresh lemon juice
1 tablespoon fresh lemon juice
1 tablespoon soy sauce
1 tablespoon extra virgin olive oil
salt, to taste
black pepper, cracked, to taste

directions

To Quick-Broil salmon preheat broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.
Rub salmon with 2 tsp fresh lemon juice, salt and pepper. (You can Quick Broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.).
While pan is heating, prepare the remaining five ingredients.
Using a hot pad, pull pan away from heat and place salmon on hot pan, skin side down. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly, usually in 7 minutes depending on thickness. Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.
While salmon is cooking, whisk together lemon juice, soy sauce, olive oil, salt and pepper. When ready to serve toss with cucumber mixture. Do not toss ahead, as it will dilute the flavor.
Place cucumber salad on a platter and place salmon on top. Garnish with a sprig of cilantro and serve.

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Reviews

This was lovely - quick to make and tasty! A great change of pace from the same-old lettuce salads; we particularly enjoyed the jalapenos in this since we like things hot! ;-) Thank you Buster's friend!

stormylee

RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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