Ingredients:
For the salmon:
· 1 pound salmon, neck side if possible
· Chives, chopped for garnish
For the cucumber salad:
· 1 English cucumber
· 1/4 cup minced shallots
· 2 tablespoons coarsely chopped fresh tarragon, divided
· 1 tablespoon rice vinegar
Instructions:
1. In a small bowl, mix together seasoning and oil.
2. If needed, cut salmon into portions, removing the belly meat, leaving the skin on. Score the skin lightly with a knife.
3. Rub oil/seasoning blend onto salmon and let rest at room temperature while you make the cucumber salad.
4. In a small bowl, whisk together the dressing ingredients for the cucumber salad: shallot, tarragon, vinegar, olive oil, honey, salt and pepper. Set aside.
5. Thinly slice cucumber, place in a bowl and dress with dressing.
6. Heat a fry pan over medium-high heat. Add 2 tablespoons oil. Once oil is hot, place salmon, skin side down, into the hot pan. Cook for 5-7 minutes. Flip and cook for an additional 5-7 minutes, or until top is nicely browned.
7. Sprinkle salmon with chives and serve with cucumber salad. Enjoy!
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