Salmon with Smashed Cucumber Salad
Put this meal into the summer dinner rotation! It’s fresh, quick, and easy. Flaky salmon bursts with flavour thanks to our sweet ‘n salty dressing and, fish is full of heart healthy omega-3 fatty acids, a win-win! You don’t have to smash the cucumber, but we like the texture, and it helps the dressing (aka the good stuff) cling on better!
Perfectly Balance Your Plate
Serve with 1 cup cooked white rice.
Ingredients
Toppings (optional): Poke Bowl Topper Blend, sliced avocado, Chipotle Aioli
Preparation
- Using the bottom of a cup or a rolling pin, gently smash cucumbers. Slice into bite-sized pieces and place in a bowl.
- In a small bowl, whisk together dressing mix, 2 tbsp oil, vinegar, fish sauce, and lime juice. Reserve 3 tbsp dressing, then pour remainder over cucumbers. Stir to mix.
- Heat remaining 2 tsp oil in Sauté Pan over medium-high heat. Season salmon fillets with salt and pepper. Place fillets in pan, skin side up (if skin on fillets). Cook 3–4 min per side. The fish will release from the pan easily when it’s ready to flip.
- Using Basting Brush, brush fish with reserved dressing. Serve with cucumber salad.
Nutritional Information
Per serving: Calories 300, Fat 17 g (Saturated 2 g, Trans 0 g), Cholesterol 60 mg, Sodium 200 mg, Carbohydrate 12 g (Fibre 2 g, Sugars 7 g), Protein 25 g.
Tips
To prevent fish from sticking to the pan, pat salmon fillets with a clean towel before cooking.
Pouring the reserved dressing over the salmon as soon as the salmon comes out of the pan; this will help the fish to absorb the dressing, maximizing the flavour.
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