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Chilled Salmon With Green Mayonnaise Dressing

Western.Chefs's picture
  Water 4 Cup (64 tbs)
  Salt To Taste
  Salmon steaks 6 Small (Each 1/2 Inch Thick)
  Cucumbers 2 Large, thinly sliced
  White vinegar 1⁄2 Cup (8 tbs)
  Sugar 2 Tablespoon
  Pepper 1⁄4 Teaspoon
  Onion 1 Small, sliced
  Green mayonnaise 1 Cup (16 tbs)
  Romaine lettuce leaves 4

1. In 12-inch skillet over high heat, heat water and 1 tablespoon salt to boiling. Add 3 salmon steaks to boiling water; heat to boiling. Reduce heat to low; cover and simmer 5 to 8 minutes, until salmon flakes easily when tested with a fork. With slotted pancake turner, carefully remove each salmon steak from water; drain salmon (still held on pancake turner) on paper towels; place on large platter. Repeat with remaining salmon steaks. Cover platter and refrigerate until salmon steaks are well chilled, about 1 1/2 hours.
2. Meanwhile, prepare cucumbers: In medium-sized bowl, with rubber spatula, combine cucumber slices with 1 tablespoon salt; let stand 30 minutes. Drain cucumbers; with spoon, press out extra liquid. Add vinegar, sugar, pepper, and onion; gently toss to mix well. Cover and refrigerate.
3. Prepare Green-Mayonnaise Dressing; spoon into small bowl. Cover and refrigerate.
4. To serve, line large platter with lettuce leaves. Drain cucumbers. Arrange cucumbers and salmon steaks on lettuce leaves.

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Chilled Salmon With Green Mayonnaise Dressing Recipe