June 14 is National Cucumber Day and we’ve got you all set with this trio of unique and yummy uses for cukes.
Pasta and Ham Salad with Cucumber
Ingredients
- 1 1⁄4 cups mayonnaise
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄2 lb cooked ham, cut in 1/2-inch cubes (2 c.)
- 1 cucumber, peeled, halved lengthwise and sliced
- 1 cup frozen peas, thawed and drained
- 1⁄4 cup finely chopped onion
- 1 1⁄2 cups cooked and drained elbow macaroni
Directions
- In large bowl, stir together mayonnaise, salt and pepper.
- Add ham, cooked macaroni, cucumber, peas and onion.
- Toss to coat well.
- Cover and refrigerate until well chilled (several hours)
Lamb-burger with Cukes
Ingredients
- Cumin Seeds
- Chili Flakes
- Lamb Mince (Ground Lamb)
- Red Onion
- Red Chili
- Orange Pepper
- Greek Yogurt
- Garlic
- Cucumber
- Coriander (Cilantro)
- Brioche Buns
Directions
- Heat a frying pan or skillet over a high heat. Add the cumin seeds and chili flakes and toast until they become fragrant. Remove from the heat and pour into a pestle and mortar or spice grinder. Grind into a powder.
- Mix half the spice mix with the lamb mince and mix together. Form into four burgers. Sprinkle both sides with a good helping of salt. Heat a skillet over a high heat and sear the burgers until crispy on both sides, about 4-5 minutes on each side. Remove to a foil-covered plate and leave to rest.
- In the same skillet add the onion, pepper and chili along with the rest of the spice mix. Add a drizzle of oil if they look like they’re sticking. Cook until caramelized, about 5-10 minutes.
- Mix the yogurt with the garlic cloves. Spread a spoonful of the mixture on the bottom of each of your buns. Top with a burger followed by the pepper mixture and a sprinkling of cucumber chunks and some coriander. Serve with extra yogurt on the side.
Grilled Salmon with Cucumbers
Ingredients
Salmon
- 8 oz. salmon fillets skin left on one side (each fillet about 4-oz)
- Olive oil
- Cajun seasoning such as Emerils
Cucumber Lime Salsa
- 1 plum tomato, chopped small
- ¼ cup red onion, chopped
- ¼ cup sweet onion, chopped
- ½ cup fresh cilantro, chopped
- 1 medium cucumber, chopped small
- 1 jalapeno, minced
- ¼ cup lime juice
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ fresh cantaloupe, chopped small
- 2 Tablespoons mint, chopped fine
- 1 avocado, cut into small cubes
Directions
Cucumber Salsa
- Mix all ingredients except avocado together, cover, and refrigerate for at least 2 hours to marry flavors.
- Add avocado during the last 20 minutes then stir. Place back in the refrigerator until ready to serve. If the salsa is not moist enough, a little more lime juice can be added.
Grilled Salmon
- Turn grill to high, close cover, and wait until grill reaches 450 degrees.
- Lightly coat the flesh side of the salmon with olive oil then sprinkle with Cajun seasoning.
- Place salmon directly on the hot part of the grill, flesh side down, and cook for 6-8 minutes depending on thickness. Turn and cook for an additional 4 minutes.
- When done, place your spatula between the skin and the flesh of the fish and lift it off the grill. If you like to eat the crunchy skin you can now take that off the grill as well.
- Serve with a small amount of salsa over each serving of fish. Serve additional salsa on the side.
