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.
Pan Seared Salmon with Creamy Cucumber Sauce
Recipe By Estee Kafra
- Cook & Prep: 50 m
- Serving: 4
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Contains:
Ingredients (15)
Salmon
Cucumber Sauce
Start Cooking
Prepare Salmon
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To prepare the salmon, season fillets lightly with salt and pepper.
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Preheat a large, heavy frying pan over medium-high heat. Add oil.
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When the oil is hot, add the salmon fillets, flesh-side down, and sear until golden brown and crisp, about three minutes.
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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.)
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Remove salmon from pan. Let cool for a few minutes and serve with cucumber sauce (see below).
Prepare Cucumber Sauce
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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.
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