Asian Cucumber Salad with Smoked Salmon Recipe

Name: Asian Cucumber Salad with Smoked Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large cucumbers; Salt and freshly ground black pepper; 14 oz (400g) smoked salmon, cut into long strips; 1 lime, cut into 12 wedges, to garnish (optional); 1/4 cup white wine vinegar; 2 tbsp vegetable oil; 2 tbsp chopped cilantro; 1 tbsp Asian fish sauce; 1 tbsp Thai sweet chili sauce; 1 garlic clove, chopped (optional)

Servings: persons

2 large cucumbers
Salt and freshly ground black pepper
14 oz (400g) smoked salmon, cut into long strips
1 lime, cut into 12 wedges, to garnish (optional)
1/4 cup white wine vinegar
2 tbsp vegetable oil
2 tbsp chopped cilantro
1 tbsp Asian fish sauce
1 tbsp Thai sweet chili sauce
1 garlic clove, chopped (optional)

1
To make the dressing, shake the vinegar, oil, cilantro, fish sauce, chili sauce, and garlic in a jar.
2
With a vegetable peeler, slice the cucumber lengthwise into ribbons, discarding the center core of seeds.
3
Place in a bowl.
4
10 minutes before serving, pour the dressing over the cucumber and season with salt and pepper.
5
Mound equal amounts of cucumber on individual plates, and arrange the smoked salmon strips on top.
6
Sprinkle with black pepper and garnish with lime wedges (if using).

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large cucumbers, Salt and freshly ground black pepper, 14 oz (400g) smoked salmon, cut into long strips, 1 lime, cut into 12 wedges, to garnish (optional), and more.

Yes, Asian Cucumber Salad with Smoked Salmon falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asian Cucumber Salad with Smoked Salmon

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