Best 7 Salmon With Cucumber Radish Relish Recipes

Indulge in a culinary journey with our carefully curated selection of salmon recipes, featuring the refreshing and flavorful cucumber radish relish. This versatile dish combines the richness of salmon with the vibrant crunch of cucumbers and radishes, creating a symphony of textures and flavors that will tantalize your taste buds. Whether you prefer a simple pan-seared salmon fillet or a more elaborate dish, our collection of recipes has something for every palate. From classic preparations to innovative twists, discover the perfect recipe to satisfy your salmon cravings and impress your friends and family with your culinary expertise.

Check out the recipes below so you can choose the best recipe for yourself!

SALMON WITH CUCUMBER-RADISH RELISH

Salmon with Cucumber-Radish Relish image

Roasting a side of salmon is a quick, simple way to feed a group. Use tweezers or small pliers to remove any remaining pin bones your fishmonger may have overlooked.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 20m

Number Of Ingredients 7

Ingredients

1 side of salmon (about 2 1/2 pounds; preferably wild), skinned
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1/4 cup diced radish
1/2 cup diced, peeled English cucumber
1 tablespoon prepared horseradish
3 tablespoons thinly sliced scallions (about 2)

Steps:

Preheat oven to 425 degrees. Place salmon on a parchment-lined baking sheet, and drizzle with 2 teaspoons oil. Season with salt and pepper. Roast salmon until just cooked through (it will be opaque around edges), 8 to 10 minutes.
Meanwhile, stir together radish, cucumber, horseradish, scallions, and remaining teaspoon oil until combined. Season with salt and pepper. Serve with salmon.

PAN SEARED AND ROASTED SALMON WITH CRISP CUCUMBER SALAD; HORSERADISH DIJON SAUCE

Pan Seared and Roasted Salmon with Crisp Cucumber Salad; Horseradish Dijon Sauce image

Provided by Food Network

Time 2h40m

Yield 4 Servings

Number Of Ingredients 14

Ingredients

3 medium cucumbers (8 ounces each)
1 tablespoon kosher salt, plus more to season
1/2 medium red onion, peeled and sliced very thinly
1 red pepper, seed and ribs removed, thinly sliced
2 1/2 tablespoons sugar
1/2 cup rice wine vinegar
1/2 cup roughly chopped fresh dill
1 1/2 cups clabber cream or creme fraiche
3 to 4 tablespoons freshly ground horseradish (or prepared, spicy horseradish, drained)
3 tablespoons Dijon mustard
Freshly ground pepper
4 (7-ounce) salmon fillets, with skin
1 tablespoon olive oil
2 teaspoons butter, room temperature

Steps:

Salad: Peel the cucumbers, trim the ends, and cut in half lengthwise. Remove the seeds by scooping out the centers of the cucumbers with a teaspoon. Slice cucumbers crosswise into 1/4-inch pieces, place them into a colander fitted over a bowl, and toss with salt. Weigh the cucumbers down lightly with another bowl fitted inside the colander, and place cucumbers in the refrigerator. Drain for 1 to 2 hours. Transfer cucumbers to a mixing bowl and toss with the onion and red pepper. In a separate small bowl, dissolve the sugar in the vinegar, pour vinegar over the top of the cucumbers, and toss in the dill. Marinate in the refrigerator for at least 1 hour before serving.
Sauce: Whip the cream until thick and add the horseradish and mustard. Season with salt and pepper, to taste, whisking. Taste and adjust seasoning if necessary. Set aside until serving.
Salmon: Preheat oven to 375 degrees F. Place a large, oven-proof saute pan over medium-high heat. Add olive oil and swirl to coat the bottom. Season the fillets with salt and pepper, brush each fillet generously with butter onto the skin side only. Place the fillet into the hot pan, butter side down, and brown for 2 minutes over high heat. Pop the pan into the oven for 3 minutes. Remove and serve.
Plating: Mound one quarter of the cucumber salad into the center of each plate, and top with one salmon fillet, skin side-up. Surround with one quarter of sauce, and serve.

PAN FRIED SALMON WITH CUCUMBER RADISH SALAD

Pan Fried Salmon with Cucumber Radish Salad image

Provided by Food Network Kitchen

Time 25m

Number Of Ingredients 11

Ingredients

4 6-ounce center-cut salmon fillets (about 1 inch thick), with skin
2 teaspoons sesame seeds
1 English seedless cucumber, thinly sliced
4 to 5 radishes, thinly sliced
1/2 jalapeno, stemmed, seeded, and finely chopped
1, 1-inch piece fresh ginger, peeled
2 tablespoons vegetable oil
1 tablespoon rice vinegar
Pinch sugar
Kosher salt and freshly ground black pepper
1/4 teaspoon dark sesame oil

Steps:

1. Bring salmon to room temperature 10 minutes before cooking. Toast sesame seeds in a small, dry skillet over medium heat, stirring and tossing, until fragrant and golden, about 4 minutes. Pour into a small bowl and cool.
2. Place cucumber, radishes, and jalapeno in a medium bowl. Finely grate ginger into bowl. Add 1 tablespoon oil, toasted sesame seeds, vinegar, sugar, 1 teaspoon salt, and sesame oil. Toss and set aside.
3. Heat a large skillet over medium-low heat. Season salmon with salt and pepper. Add remaining 1 tablespoon vegetable oil to pan; Increase heat to medium high. Place salmon, skin side up, in pan. Cook, without moving, until golden brown, about 4 minutes. Turn fillets over using a metal spatula and cook until firm to touch, about 3 more minutes. Transfer to plates or a platter and serve warm with cucumber salad.

Nutrition Facts : Calories 320, Fat 19 grams, SaturatedFat 2.5 grams, Cholesterol 95 milligrams, Sodium 210 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 34 grams

SALMON WITH CUCUMBER SAUCE

Salmon with Cucumber Sauce image

A thick and creamy white sauce with chopped cucumber tops broiled salmon fillets in this tasty main dish from Shirley Glaab of Hattiesburg, Mississippi. Special enough for company, it also makes a fast weeknight supper.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings (1-1/2 cups sauce).

Number Of Ingredients 9

Ingredients

1 cup chopped peeled cucumber
1/2 cup mayonnaise
1/2 cup sour cream
1-1/2 teaspoons lemon juice
1/4 teaspoon grated onion
1/4 teaspoon dill weed
1/8 teaspoon coarsely ground pepper
Dash salt
4 salmon fillets (6 ounces each)

Steps:

For sauce, in a bowl, combine the first eight ingredients. Refrigerate until serving. Broil salmon 4-6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.

Nutrition Facts : Calories 343 calories, Fat 32g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 227mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.

MISO-MARINATED SALMON WITH CUCUMBER-DAIKON RELISH

Miso-Marinated Salmon with Cucumber-Daikon Relish image

Categories Fish Ginger Broil Dinner Salmon Cucumber Radish Winter Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

1/4 cup white miso (fermented soybean paste)*
1/4 cup mirin (sweet Japanese rice wine)*
2 tablespoons unseasoned rice vinegar
2 tablespoons minced green onions
1 1/2 tablespoons minced fresh ginger
2 teaspoons oriental sesame oil
6 6-ounce Alaskan salmon fillets, with skin
Nonstick vegetable oil spray
Cucumber-Daikon Relish
1 1/2 teaspoons sesame seeds, toasted
1/2 cup radish sprouts
1/2 8x8-inch sheet dried nori,* cut with scissors into matchstick-size strips

Steps:

Whisk first 6 ingredients in 13x9x2-inch glass baking dish to blend for marinade. Add salmon; turn to coat. Cover and chill at least 30 minutes and up to 2 hours.
Preheat broiler. Line heavy large baking sheet with foil; spray with nonstick spray. Remove salmon fillets from miso marinade; using rubber spatula, scrape off excess marinade. Arrange salmon, skin side up, on prepared baking sheet. Broil 5 to 6 inches from heat source until skin is crisp, about 2 minutes. Using metal spatula, turn salmon over. Broil until salmon is just cooked through and golden brown on top, about 4 minutes.
Transfer salmon to plates, skin side down. Spoon Cucumber Relish over. Sprinkle with sesame seeds, then sprouts and nori. Serve immediately.
*White miso, mirin, and nori (thin sheets of dried seaweed) are available at Japanese markets and in the Asian foods section or refrigerated section of supermarkets.

CUCUMBER-DAIKON RELISH

Cucumber-Daikon Relish image

Categories Condiment/Spread Salad Vegetable No-Cook Cucumber Radish Winter Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

2 English hothouse cucumbers, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices
2 teaspoons sea salt
8 ounces daikon (Japanese white radish), peeled, cut into 2x1/4-inch sticks
2/3 cup unseasoned rice vinegar
2/3 cup sugar
1 tablespoon minced fresh ginger
1/8 teaspoon cayenne pepper

Steps:

Toss cucumbers with sea salt in colander. Place colander over bowl and let stand 15 minutes. Rinse cucumbers. Drain and pat dry with paper towels.
Place radish sticks in medium bowl. Cover with water. Soak 15 minutes. Drain and pat dry with paper towels.
Stir vinegar and next 3 ingredients in large bowl to blend. Add cucumbers and radish; toss to coat. Cover and chill at least 30 minutes and up to 2 hours.

SMOKED SALMON SANDWICHES WITH CUCUMBER, RADISH AND HERBS

Smoked Salmon Sandwiches With Cucumber, Radish and Herbs image

For these elegant open-faced smoked salmon sandwiches, use a good quality Pullman loaf or a dense brown bread. Choose the best sweet butter you can find (think French) and don't stint; the combination of buttered bread, smoked salmon and herbs is ethereal. Thinly sliced cucumber and radish add color, along with the briny pop of salmon caviar.

Provided by David Tanis

Categories finger foods, sandwiches, appetizer

Time 20m

Yield 12 open-face sandwiches

Number Of Ingredients 10

Ingredients

1/4 cup thinly sliced scallions, cut on the diagonal
1 cup thinly sliced cucumber (about 3 mini cucumbers)
1 small watermelon radish, sliced paper thin
Salt and pepper
1/2 teaspoon grated lemon zest
6 slices Pullman loaf, or other bread
Unsalted butter, at room temperature
4 ounces smoked salmon (about 4 large slices)
Snipped tarragon or dill leaves, or, preferably, a combination
1 1/2 ounces cured salmon roe (optional)

Steps:

In a small bowl, combine scallions, cucumber and radish. Season with salt and pepper and toss with lemon zest.
Lay bread slices on a work surface and butter each generously. Divide salmon among 6 slices. Top salmon with cucumber and radish mixture. Sprinkle generously with tarragon and dill.
Cut each slice in half diagonally. Cut off crusts if you wish, but it's not necessary. Garnish with a small spoonful of salmon roe.

Tips:

For the best results, use fresh, high-quality ingredients. Look for firm, brightly colored salmon fillets and crisp, tender cucumbers and radishes.
To ensure that the salmon is cooked evenly, cook it over medium heat and do not overcrowd the pan.
If you don't have a grill, you can also cook the salmon in a grill pan or on a baking sheet in the oven.
The cucumber-radish relish is a great way to add a refreshing, tangy flavor to the salmon. Be sure to use a sharp knife to thinly slice the cucumbers and radishes, and to marinate them in the vinegar mixture for at least 30 minutes before serving.
Garnish the salmon with fresh herbs, such as dill or chives, before serving.

Conclusion:

This recipe for salmon with cucumber-radish relish is a delicious and healthy way to enjoy this versatile fish. The salmon is cooked to perfection, and the relish adds a refreshing, tangy flavor. This dish is sure to be a hit at your next dinner party or family gathering.