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Dairy
Easy
50 Minutes
Diets 
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.
4 dinner-sized salmon fillets
salt, for seasoning
black pepper, for seasoning
1-2 tablespoons oil, for frying
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
3/4 cup sour cream, or plain yogurt
3/4 cup mayonnaise, such as Gefen Mayonnaise
2 tablespoons lemon juice
Haddar Kosher Salt, to taste
freshly ground Gefen Black Pepper, to taste
To prepare the salmon, season fillets lightly with salt and pepper.
Preheat a large, heavy frying pan over medium-high heat. Add oil.
When the oil is hot, add the salmon fillets, flesh-side down, and sear until golden brown and crisp, about three minutes.
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.)
Remove salmon from pan. Let cool for a few minutes and serve with cucumber sauce (see below).
To prepare cucumber sauce, place all ingredients in a food processor and blend until smooth. Keep refrigerated until use.
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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.