Seared Salmon with a  Creamy Cucumber Mint Sauce
To Serve Four
 

1 Cup Cucumber-peeled, seeded, ¼” diced
¼ Cup Red Onion-finely chopped
3 Tbsp. Fresh Mint-chopped
2 tsp. Fresh Garlic-minced finely
1/3 Cup Plain Yogurt-drained of excess water
4   Salmon Fillets-4 oz. , boneless, skinless
2 Tbsp. Vegetable or Olive Oil
To Taste Salt and Black Pepper

Preheat oven to 400° f. Prepare cucumber sauce by mixing together the cucumber, red onion, mint, garlic,and yogurt. Season to taste with salt and black pepper.

Heat saute pan over medium high heat. Pat salmon fillets dry with a paper towel and season both sides with the caraway seed, salt and pepper mix. 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 with the cucumber sauce.

CT Culinary Institute’s Website: www.ctculinary.edu

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