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Categories: Fish and shellfish, Main courses

Seared salmon with cucumbers and brown butter

Seared salmon with cucumbers and brown butter
Los Angeles Times

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 ... Read more

Total time: 1 hour 10 minutes | Serves 4
  • 1 to 1 1/2 pounds salmon filet (center cut or head end), in one piece
  • Salt, pepper
  • 1 tablespoon olive oil
  • 1 medium or 1/2 large cucumber, split lengthwise, peeled, seeded and sliced (about 2 cups)
  • 2 tablespoons unsalted butter
  • 1 1/2 teaspoons lemon juice
  • Whole or chopped chives, for garnish

Step 1Slice 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.

Step 2Add 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.

Each serving:
406 calories; 170 mg sodium; 114 mg cholesterol; 28 grams fat; 8 grams saturated fat; 1 gram carbohydrates; 35 grams protein; 0.23 gram fiber.
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