Salmon, Cucumber Chili Salad Recipe

Name: Salmon, Cucumber Chili Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cucumbers thinly sliced washed, do not peel; 2 teaspoons jalapeno pepper seeds and stem removed; 1/2 cup scallions, spring or green onions chopped; 3 tablespoons cilantro chopped and fresh; 1 1/2 tablespoons mint leaves chopped and fresh; 1 1/2 pounds salmon fillets deboned and skin removed cut into 4 pieces; 2 tablespoons lemon juice fresh; 2 tablespoons lemon juice fresh; 1 tablespoon lemon juice fresh, divided; 1 tablespoon soy sauce, tamari; 1 tablespoon olive oil, extra-virgin

Servings: persons

3 cups cucumbers thinly sliced washed, do not peel
2 teaspoons jalapeno pepper seeds and stem removed
1/2 cup scallions, spring or green onions chopped
3 tablespoons cilantro chopped and fresh
1 1/2 tablespoons mint leaves chopped and fresh
1 1/2 pounds salmon fillets deboned and skin removed cut into 4 pieces
2 tablespoons lemon juice fresh
2 tablespoons lemon juice fresh
1 tablespoon lemon juice fresh, divided
1 tablespoon soy sauce, tamari
1 tablespoon olive oil, extra-virgin

1
To Quick-Broil salmon preheat broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot.
2
The pan should be 5 to 7 inches from the heat source.
3
Rub salmon with 2 teaspoon fresh lemon juice, salt and pepper.
4
(You can Quick Broil with the skin on; it just takes a minute or two longer.
5
The skin will peel right off after cooking.)
6
Using a hot pad, pull pan away from heat and place salmon on hot pan, skin side down.
7
Return to broiler.
8
Keep in mind that it is cooking rapidly on both sides so it will be done very quickly, usually in 7 minutes depending on thickness.
9
Test with a fork for doneness.
10
It will flake easily when it is cooked.
11
Salmon is best when it is still pink inside.
12
Prepare the first five ingredients.
13
While salmon is cooking, whisk together lemon juice, soy sauce, olive oil, salt and pepper.
14
When ready to serve toss with cucumber mixture.
15
Do not toss ahead, as it will dilute the flavor.
16
Place cucumber salad on a platter and place salmon on top.
17
Garnish with a sprig of cilantro and serve.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 cups cucumbers thinly sliced washed, do not peel, 2 teaspoons jalapeno pepper seeds and stem removed, 1/2 cup scallions, spring or green onions chopped, 3 tablespoons cilantro chopped and fresh, and more.

Yes, Salmon, Cucumber Chili Salad 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.

That's it — enjoy your meal!

Salmon, Cucumber Chili Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions