Smoked Salmon Cucumber Salad
This smoked salmon cucumber salad is a cool & refreshing salad that is tossed with a simple home-made dill sauce. This is an easy salad that can be whipped up in under 15 minutes. Recently, I set out a goal to make more varied & interesting salads. So I flipped my favourite salad cookbook and saw beautiful cucumber ribbons, which was how the idea for this salad come along.
See Also:
- 10-minute Smoked Salmon Recipe
- Shrimp Avocado Mango Salad Recipe
- Easy Low Carb Recipes
- More Easy Salads Ideas
INGREDIENTS
Smoked Salmon
This is the smoked salmon I bought from Cold Storage during promotion (one-for-one deal). It’s convenient because all you have to do is take the salmon slices out from the packaging :p Such an ingredient is great for lazy, busy, noob cooks (me). You can use any favourite brand.
+ Ikura (salmon fish roe) & cucumber ribbons
Other than the smoked salmon and cucumber ribbons, I also have some ikura (salmon fish roe) to glam things up. The ikura (salmon fish roe) is optional, and you can substitute with type of fish roe or just omit it. I am pampering myself occasionally!
STEP-BY-STEP PHOTOS
Make dill dressing by whisking all the ingredients in a bowl until emulsified. This will take less than 5 minutes.
Make cucumber ribbons. This is the most accessible, easy and cost-effective method. Using a vegetable peeler, carefully slice the cucumber lengthways into long, thin ribbons. If you have a spiralizer, you can use that instead to make a continuous streak of cucumber ribbon.
In a large bowl, separate each cucumber ribbon (so that it is easier to mix later).
Add smoked salmon slices, ikura, spring onions and 1/3 of the dill dressing.
Coat to mix well.
Plate the salad & drizzle a bit of quality sesame oil over the contents. I really love the aroma of Japanese sesame oil (I’m using the popular brand ‘Kadoya’), and kept mine in the fridge to prevent it from turning rancid due to our humidity. Garnish with sesame seeds and more ikura fish roe. This is so simple, pretty and gratifying!
Smoked Salmon Cucumber Salad Recipe
This is a cool and refreshing salad that can be whipped up in under 15 minutes. Served it right away so that the cucumber is crisp and fresh.
Ingredients:
- 1 Japanese cucumber ends trimmed
- 50g smoked salmon slices
- 1 tbsp + 1 tsp ikura (salmon fish roe) divided
- 1/2 tsp toasted sesame seeds
- 1 tsp quality sesame oil optional; see cooking note
(A) Dill Vinaigrette Dressing
- 1 tbsp extra-virgin olive oil
- 1 tsp apple cider vinegar
- 5 drops lemon juice
- 1/8 tsp dried dill weed (or 1/2 tsp freshly chopped dill)
- 1/2 tbsp wholegrain mustard (or dijon & English mustard)
- 1 tsp honey to taste
- light dash of garlic salt (or 1 clove minced garlic & tiny pinch of salt) to taste
- freshly cracked black pepper to taste
You also need:
- a vegetable peeler
Directions:
- Make cucumber ribbons. Place cucumber on the chopping board. Using a vegetable peeler, carefully slice the cucumber lengthways into long, thin ribbons. You need 50g of cucumber ribbons.
- Make the dill dressing by whisking (A) in a bowl until emulsified. Season to taste.
- Make the salad. In a large bowl, add the cucumber ribbons one by one to separate them. Then add smoked salmon, 1 tbsp ikura & spring onions. Pour 1/3 dill dressing over the contents and mix well (use more dressing as needed; remaining can be refrigerated for a week).
- Plate the salad and drizzle sesame oil over it. Garnish with sesame seeds, lemon & the remaining ikura roe. Best served immediately. Store in fridge.
Cooking Note(s):
- If you have a spiralizer, you can use that instead to make a continuous streak of cucumber ribbon.
- The ikura (salmon fish roe) is optional, and you can substitute with any type of fish roe/caviar or just omit it.
- Besides sesame oil, you can also use extra-virgin olive oil or any gourmet oil as a finishing touch. I’m using the popular Japanese “Kadoya” brand of sesame oil, and I kept my bottle in the fridge for freshness as our weather is humid.