Pan searing is my absolute favorite way to cook salmon. A thin crust covers a moist, flavorful fish. This light sauce is the perfect accompaniment, and can double as a salad dressing.
- 4 dinner-sized salmon fillets -
- salt and pepper, for seasoning -
- 1–2 Tbsp oil, for frying -
- Creamy Cucumber Sauce -
- 1 clove garlic -
- 2 anchovies or 1 Tbsp anchovy paste -
- 2 scallions, chopped -
- 1/2 tsp dried tarragon -
- 2 Tbsp fresh parsley leaves -
- 5 inches of an English cucumber, -
- unpeeled, chopped -
- 3/4 cup sour cream or plain yogurt -
- 3/4 cup mayonnaise (light is fine) -
- 2 Tbsp lemon juice -
- kosher salt and freshly ground black -
- pepper, to taste -
To prepare cucumber sauce, place all ingredients in a food processor and blend until smooth. Refrigerate.
To prepare the salmon, season fillets lightly with salt and pepper. Preheat a large, heavy frying pan over medium-high flame. Add oil.
When the oil is hot, add the salmon fillets, flesh side down, and sear until golden brown and crisp, about 3 minutes. Turn fillets over and sear skin-side down until salmon is just cooked through, about 3 minutes. (You may need to cook it a few minutes more over low heat if you want it well done.) Remove salmon from pan. Let cool for a few minutes and serve with cucumber sauce.
NOTE: Cucumber Sauce can be refridgerated for up to a week.
This recipe appeared in Mishpacha Magazine, July 2012.