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Salmon with Cucumber–Yogurt Sauce and Carrot Salad

Salmon with Cucumber–Yogurt Sauce and Carrot Salad


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4 plus 1 lunch the next day Servings

The crisp-skinned salmon is warmed up with spices and the sweetness of carrots. Then it's cooled down with one of the most refreshing combinations of all time: cucumbers and yogurt.

Ingredients

Cucumber-Yogurt Sauce

  • 1 small garlic clove, grated
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 cucumber, peeled, thinly sliced
  • Fine sea salt, freshly ground black pepper

Carrot Salad

  • ¼ teaspoon ground turmeric
  • 1½ tablespoons chopped cilantro
  • 1 tablespoon fresh lemon juice, plus more
  • Fine sea salt, freshly ground black pepper

Salmon and Assembly

  • 1½ pounds salmon, preferably wild-caught sockeye or king, skin on, cut into 5 fillets
  • Fine sea salt, freshly ground black pepper
  • 1 tablespoon neutral oil, such as canola or grapeseed, plus more for drizzling

Recipe Preparation

Cucumber-Yogurt Sauce

  • Combine yogurt, garlic, lemon zest, and lemon juice in a medium bowl. Fold in cucumber and season with fine sea salt and pepper.

  • Do Ahead: Sauce without cucumber can be made up to 1 day ahead; store in an airtight container and chill.

Carrot Salad

  • Toast cumin seeds in a small dry skillet over medium heat, about 1 minute. Add turmeric for the last 15–20 seconds and toast until fragrant. Combine toasted spices, carrot, cilantro, oil, and 1 Tbsp. lemon juice in a medium bowl. Toss and season with fine sea salt, pepper, and lemon juice.

  • Do Ahead: Carrot salad can be made up to 8 hours ahead; store in an airtight container and chill.

Salmon and Assembly

  • Season salmon with fine sea salt and pepper. Heat 1 Tbsp. neutral oil in a large ovenproof skillet over medium-high. Cook salmon, skin side down, undisturbed, until salmon skin is crisped and browned, 3–4 minutes. Gently turn fillets and cook until salmon is just opaque at the center, 1–2 minutes for medium rare.

  • Divide fillets among plates, skin side up, and serve with cucumber-yogurt sauce and carrot salad. Drizzle with neutral oil and sprinkle with flaky sea salt.

,Photos by Michael Graydon Nikole HerriottReviews SectionIt wasn't outrageously good, but nice recipe.Quick and amazing! For throwing the ingredients together so easily, this recipe does not skimp out on thoughtful flavors. The lemony cucumber yogurt hit the spot and the salmon turned out crispy and beautiful. I did have to cook the salmon for longer for it to fully cook through, but it still turned out great. Garnished with fresh dill. Will make again!AnonymousCrested Butte, CO03/06/20An oven-proof skillet, being made from a heavy gauge metal, is essential for good browning and to obtain the CRISP skin on the salmon,....without overcooking,.... which is very much an important part of the entire end product.ciapaPennsylvania01/27/18Why do you need an oven- proof skillet, if the recipe is cooked on top of the stove?


Comments:

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