Recipe Database
Well-Dressed Salmon
Serve with Crispy Mashed Potato Cakes.
Ingredients
- 1/2 seedless cucumber
- 2 small plum tomatoes
- 1 shallot or 1/4 red onion, finely chopped, divided
- 2 tablespoons Dijon mustard
- 2 tablespoons sugar
- 1/4 cup white wine vinegar
- 1/2 cup extra virgin olive oil (EVOO), plus a drizzle
- 1/4 cup finely chopped fresh dill
- Salt and freshly ground black pepper
- 4 skinless salmon fillets (6 ounces each)
- Seafood seasoning (recommended: Old Bay)
Preparation
On a cutting board, dice cucumber into 1/4-inch pieces - to peel or not to peel is up to you. Seed and dice the tomatoes into 1/4-inch pieces. Combine the cucumber, tomatoes and half of the shallots or red onion in bowl and reserve.
In a small bowl, whisk together mustard, sugar, and white wine vinegar and remaining half of the shallots. Stream in EVOO while continuing to whisk. Stir in dill and season dressing with salt and pepper, to taste.
Season the salmon with seafood seasoning and a little black pepper. Heat a nonstick skillet with a drizzle of EVOO over medium-high heat. Place salmon rounded side down and cook until golden and a little crispy at edges, 3-4 minutes. Flip and cook 2 minutes more for a pink center, 4 minutes for opaque fish.
Transfer salmon to dinner or serving plates, top with the cucumber-tomato relish and cover with a liberal amount of dill dressing.
