Pan Seared Salmon with Creamy Cucumber Sauce

Estee Kafra Estee Kafra
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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.

50m 4
Easy Low Carb Pescatarian Gluten Free No Refined Sugar Keto Dairy

Contains: Dairy, Egg

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.

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1 Comment

Alyssa •

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.