Pan Seared Salmon with Creamy Cucumber Sauce

5

(2)

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• Cooking and Prep: 50 m
• Serves: 4
• Contains:

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.

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Ingredients (15)

Salmon

• 4 dinner-sized salmon fillets

• salt, for seasoning

• black pepper, for seasoning

• 1-2 tablespoons oil, for frying

Cucumber Sauce

• 1 clove garlic or 1 cube Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 2 anchovies, or 1 tablespoon anchovy paste

• 2 scallions, chopped

• 1/2 teaspoon dried tarragon 

• 2 tablespoons fresh parsley leaves

• 5 inches of an English cucumber, unpeeled, chopped

• 3/4 cup sour cream, or plain yogurt

• 3/4 cup mayonnaise, such as Gefen Mayonnaise

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  Gefen Mayonnaise

• 2 tablespoons lemon juice

• Haddar Kosher Salt, to taste

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  Haddar Kosher Salt

• freshly ground Gefen Black Pepper, to taste

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  Gefen Black Peppercorns Spice Grinder

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Start Cooking

Prepare Salmon

1. To prepare the salmon, season fillets lightly with salt and pepper.

2. Preheat a large, heavy frying pan over medium-high heat. Add oil.

3. When the oil is hot, add the salmon fillets, flesh-side down, and sear until golden brown and crisp, about three minutes.

4. Turn fillets over and sear skin-side down until salmon is just cooked through, about three minutes. (You may need to cook it a few minutes more over low heat if you want it well done.)

5. Remove salmon from pan. Let cool for a few minutes and serve with cucumber sauce (see below).

Prepare Cucumber Sauce

1. To prepare cucumber sauce, place all ingredients in a food processor and blend until smooth. Keep refrigerated until use.

Note:

Cucumber sauce can be refrigerated for up to a week.