A very simple dinner when you just don't want to cook - Packaged smoked salmon served with a tangy cucumber and onion salad. Serve with some crusty bread or crackers.
*See Kitchen Notes for more information.
Serve with salmon and a loaf of crusty bread.
Any leftover Cucumber & Onion Salad can keep overnight refrigerated. I'm sure you'll finish off the salmon.
Smoked Salmon – We love smoked salmon and always have several packages of the “hot smoked” or “Kippered style” on hand. Though relatively expensive, it’s delicious, healthy, easy to crumble in salads, chowders and pasta dishes. It stores on the pantry shelf and is always in our food stash for camping and road trips. We buy hot-smoked salmon (sockeye is our favorite) that is cooked over alder wood in the Pacific NW. This is not the nova style that is cured rather than cooked.
Cucumbers – If the cucumber seeds are large and tough, split the cucumber lengthwise and scrape the seeds out with a spoon before slicing. I always remove the stem end down to where the seeds begin because it can be bitter.
Sweet Onions – The sweetest onions are really flat, not round, no matter what color or variety. Even a Vidalia, Maui or other supposedly sweet onion can be very pungent. Look for flat, disk shaped onions to use in salads and sandwiches. If sweet onions aren‘t available, use 4 or 5 medium green onions sliced lengthwise and then cut in 1” pieces.
Optional Herbs – A bit of fresh or dried dill works nicely with the cucumbers. 1-2 teaspoons of basil pesto in the dressing is also lovely.
Green Salad Variation – Instructions for a big tossed green salad with salmon and cucumber:
Recipe author: MJ of MJ's Kitchen