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Pan Seared Salmon with Creamy Cucumber Sauce
Posted By :
July 23, 2012
Difficulty Level: Easy
Preparation Time: 15 minutes
Cooking Time: 6-10 minutes
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,
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.