Seared salmon with cucumbers and brown butter
Cucumbers and salmon are a classic combination, although they are usually combined in cold dishes. Here, sauteed cucumbers make a delicious, pale-green vegetable accompaniment to simply cooked slices of salmon filet. Serve with mashed potatoes, steamed new potatoes or a simple risotto.
Slice the salmon on a diagonal into 8 equal pieces about 1/2 inch thick (or have it cut at the fish market). Season the slices lightly on both sides with salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat and cook the salmon slices until just slightly underdone, about 1 1/2 minutes per side. Transfer the filets to warm plates.
Add the cucumber to the skillet and cook it over medium heat until lightly browned, 2 to 3 minutes. Add the butter, a dash of salt and the lemon juice and cook until the butter browns slightly, 4 minutes. Remove the pan from the heat, arrange the cucumbers alongside the salmon and drizzle the browned butter over the fish. Garnish the fish with chives.
Get our new Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
