Seared Salmon with a Warm Cucumber Salad - NBC Connecticut
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Taste of Today Recipes

Seared Salmon with a Warm Cucumber Salad

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    NEWSLETTERS

    Seared Salmon with a  Warm Cucumber Salad
    Recipe Featured on Taste of Today on Sunday, January 17, 2010

    For Salmon:

    4  Salmon Fillets-4 oz. , boneless, skinless
    2 tbsp. Vegetable or Olive Oil
    To Taste Salt and Black Pepper

    Preheat oven to 400° f. Heat saute pan over medium high heat. Pat salmon fillets dry with a paper towel and season both sides with salt and pepper . Add oil to pan and place salmon portions in pan, cook for about 2 minutes or until browned and slightly crusty.  Flip over, and cook one minute. Transfer fish to a sheet pan and place in oven for about 6 minutes or until fish is just cooked, or until a thermometer reads 145° F. Serve salmon over warm cucumber salad (recipe below). Enjoy!

    Warm Cucumber Salad:

    2 tbsp. Vegetable or Olive Oil
    ½ cup Red Onion-sliced thinly
    1  Cucumber-peeled, seeded, shredded into julienne strips
    2 tbsp. Rice Vinegar
    2 tsp. Fresh Dill-chopped
    Salt, Black Pepper, and Sugar to Taste

    Heat saute pan on high heat, add oil and red onions. Cook for about 20 seconds until slightly softened, add the cucumbers and toss just to heat through. Remove from heat and add the vinegar, dill, and season to taste with salt, black pepper and sugar. Serve warm under the seared salmon.