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Recipe by Estee Kafra

Pan Seared Salmon with Creamy Cucumber Sauce

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Dairy Dairy
Easy Easy
4 Servings
Allergens

Contains

- Dairy - Egg

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.

Ingredients

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

  • 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

Directions

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.

Notes:

Cucumber sauce can be refrigerated for up to a week.
Pan Seared Salmon with Creamy Cucumber Sauce

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Alyssa
Alyssa
2 years ago

This was really tasty! I made it for a Shavuot meal but actually made it pareve, using plain coconut yogurt. It paired really well with the pasta dish I made. I will say there was a ton of sauce leftover, but you can always use it for dressing for other meals, too.