Epicure Recipes

Salmon with Smashed Cucumber Salad

Fish & SeafoodLow-sodiumSugar ConsciousDinnerOnion-freeLunchGluten-freeHigh ProteinDairy-freeDinnerLunchStovetopHanukkah

20 min

4 servings

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Put this meal into the summer dinner rotation! It’s fresh, quick, and easy. Flaky salmon bursts with flavour thanks to our sweet ‘n salty dressing and, fish is full of heart healthy omega-3 fatty acids, a win-win! You don’t have to smash the cucumber, but we like the texture, and it helps the dressing (aka the good stuff) cling on better!

Ingredients

  • 2 large English cucumbers
  • 1 pkg Poke Bowl Dressing Mix
  • 2 tbsp + 2 tsp oil, divided
  • 3 tbsp rice vinegar
  • 1⁄2 tbsp fish sauce
  • 1 tbsp lime juice
  • 4 (4 oz/113g each) salmon fillets, about 1" thick
  • Sea Salt, to taste
  • Black Pepper, to taste

Preparation

  1. Using the bottom of a cup or a rolling pin, gently smash cucumbers. Slice into bite-sized pieces and place in a bowl.
  2. In a small bowl, whisk together dressing mix, 2 tbsp oil, vinegar, fish sauce, and lime juice. Reserve 3 tbsp dressing, then pour remainder over cucumbers. Stir to mix.
  3. Heat remaining 2 tsp oil in Sauté Pan over medium-high heat. Season salmon fillets with salt and pepper. Place fillets in pan, skin side up (if skin on fillets). Cook 3–4 min per side. The fish will release from the pan easily when it’s ready to flip.
  4. Using Basting Brush, brush fish with reserved dressing. Serve with cucumber salad.

Epicure Products Used

Nutritional Information

Per serving: Calories 300, Fat 17 g (Saturated 2 g, 0 0 g), Cholesterol 60 mg, Sodium 200 mg, Carbohydrate 12 g (Fiber 2 g, Sugars 7 g), Protein 25 g.

Tips

To prevent fish from sticking to the pan, pat salmon fillets with a clean towel before cooking.

Pouring the reserved dressing over the salmon as soon as the salmon comes out of the pan; this will help the fish to absorb the dressing, maximizing the flavour.

Perfectly Balance Your Plate

Serve with 1 cup cooked white rice.