Best 2 Everyday Salmon With Tangy Cucumbers And Fried Shallots Recipes

**Everyday Salmon with Tangy Cucumbers and Fried Shallots: A Symphony of Flavors**

Indulge in a culinary masterpiece that combines the richness of salmon with the freshness of cucumbers and the crispy delight of fried shallots. This everyday salmon dish is elevated by a tangy cucumber sauce, turning an ordinary meal into an extraordinary experience. Alongside the main recipe, discover variations that cater to diverse preferences and dietary needs, including a flavorful air fryer salmon, a zesty lemon dill salmon, and a quick and easy sheet pan salmon. With a symphony of flavors and textures, this article offers a delightful journey for every salmon enthusiast.

Let's cook with our recipes!

EVERYDAY SALMON WITH TANGY CUCUMBERS AND FRIED SHALLOTS

Everyday Salmon With Tangy Cucumbers and Fried Shallots image

A large piece of fish, like salmon, cod or halibut, cooked for less than 20 minutes in a cloak of olive oil, makes an ultimate low-pressure, unfussy main course that you can further dress up however you please. Set out the salmon with a big bowl of buttered rice, fried shallots, spicy cucumbers and other crunchy, lightly pickled vegetables for snacking. If you like, add jammy eggs for sauciness and salmon eggs for saltiness (and the opportunity to say "eggs on eggs!"), and you've got yourself quite a spread.

Provided by Alison Roman

Categories dinner, easy, seafood, main course

Time 35m

Yield 4 to 8 servings

Number Of Ingredients 13

Ingredients

3 large shallots, peeled and thinly sliced
1/3 cup canola, vegetable or grapeseed oil
Kosher salt
1 1/2 to 3 pounds skin-on salmon fillet
Kosher salt and ground black pepper
1/3 cup olive oil, plus more as needed
1 lemon
Flaky sea salt, for serving
4 small Persian cucumbers or 1 large hothouse cucumber, thinly sliced or coarsely chopped
3 tablespoons rice wine vinegar or white wine vinegar
2 teaspoons Aleppo pepper or 1/2 teaspoon red-pepper flakes
Kosher salt and ground black pepper
2 tablespoons olive oil

Steps:

If serving the shallots, combine shallots and oil in a small pot or skillet. Heat over medium and cook until shallots begin to sizzle and fry in the oil, 3 to 4 minutes. Continue cooking, swirling the pot or skillet occasionally, until the shallots begin to sizzle less and brown more, another 3 to 4 minutes. Once they're just starting to turn a nice golden brown, remove from heat. (They will continue to brown in the oil, so pull them before you think they're ready.) Use a slotted spoon or mesh strainer to transfer shallots to a paper towel-lined plate. Immediately season with lots of salt and set aside to cool.
Heat oven to 325 degrees. Season salmon with salt and pepper and place in a large baking dish. Drizzle with olive oil and place in oven. Roast until the edges are opaque and the fish is just cooked through in the center, 10 to 12 minutes for medium rare, 15 to 18 minutes for more well done. Meanwhile, thinly slice half the lemon and pick out any seeds. (Save the other half of the lemon for serving alongside.)
If serving the cucumbers, combine cucumbers, vinegar and Aleppo pepper in a small bowl. Season with salt and pepper and let sit a few minutes, tossing occasionally to evenly season. Drizzle with olive oil before serving.
Remove salmon from oven and transfer to a large serving platter. (Alternatively, feel free to serve in the baking dish.) Scatter lemon slices over and nestle remaining lemon alongside for squeezing over. Sprinkle with flaky salt before serving with the cucumbers, shallots or both if you like, and perhaps quick pickles, buttered rice, jammy eggs or more fish (see note below).

Nutrition Facts : @context http, Calories 652, UnsaturatedFat 37 grams, Carbohydrate 11 grams, Fat 52 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 9 grams, Sodium 704 milligrams, Sugar 4 grams

PAN-FRIED SALMON WITH SHALLOT MASH AND CUCUMBER RAITA

Pan-Fried Salmon With Shallot Mash and Cucumber Raita image

For a simple, stylish fish dish, try this recipe for salmon served with tasty mash and a yoghurt relish. Perfect for summer dining.

Provided by English_Rose

Categories European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 potatoes, peeled and chopped
salt & freshly ground black pepper
1 ounce butter
milk, for mashing
2 shallots
1 cup white wine vinegar
4 teaspoons Dijon mustard
1 teaspoon flat leaf parsley, chopped into fine strips
3 tablespoons extra virgin olive oil
4 (6 ounce) salmon fillets, skin on
1 cucumber, peeled and cut into short fine strips
salt & freshly ground black pepper
2 cups plain yogurt
2 teaspoons fresh cilantro, chopped into fine strips

Steps:

First finely chop the shallots and soak in white wine vinegar. Set aside.
For, the raita, sprinkle the cucumber lightly with salt and set aside to drain in a colander for 20 minutes.
Pat the cucumber dry and mix with the yoghurt and coriander. Season with salt and freshly ground pepper.
Cook the potatoes in a saucepan of boiling salted water until tender; drain and mash with butter and milk. Season with salt and freshly ground pepper. Drain the shallots and mix in with the mustard and parsley.
Meanwhile, heat 1 tablespoon of olive oil in a heavy-based frying pan. Season the salmon with salt and freshly ground pepper and score the skin, using a sharp knife.
Add the salmon skin side-down and fry for 3-4 minutes or until the skin is crispy.
Turn the salmon over and cook for a further 1-2 minutes on the other side.
Serve the salmon on a bed of shallot mustard mash with the cucumber raita. Drizzle the remaining olive oil over the salmon just before serving.

Nutrition Facts : Calories 555.2, Fat 26.1, SaturatedFat 8.6, Cholesterol 118.7, Sodium 278.7, Carbohydrate 38.5, Fiber 4.1, Sugar 8.4, Protein 42

Tips:

Select the freshest salmon fillet: Look for firm, vibrant-colored flesh with no signs of discoloration or off-odors.

Properly season the salmon: Use a combination of salt, pepper, and herbs like dill, thyme, or rosemary to enhance the natural flavor of the fish.

Cook the salmon to perfection: The ideal internal temperature for cooked salmon is 145°F (63°C). Overcooking can dry out the fish, so keep a close eye on it during cooking.

Make the tangy cucumber salad: Combine thinly sliced cucumbers with a tangy dressing made from rice vinegar, sugar, sesame oil, and soy sauce. This refreshing salad complements the richness of the salmon.

Crispy fried shallots: Thinly slice shallots and fry them in hot oil until golden brown and crispy. These shallots add a delightful texture and flavor to the dish.

Assemble and serve: Place the cooked salmon on a bed of tangy cucumber salad, top with crispy fried shallots, and drizzle with any remaining dressing. Serve immediately.

Conclusion:

This everyday salmon recipe with tangy cucumbers and fried shallots is a delightful combination of flavors and textures. The tender, flaky salmon pairs perfectly with the refreshing cucumber salad and the crispy shallots add a touch of crunch. It's a simple yet elegant dish that's perfect for a weeknight dinner or a special occasion. With its vibrant colors and delicious taste, this dish is sure to impress your family and friends.