Pan Seared Salmon with Cucumbers and Creme Fraiche
Recipe courtesy of chef Laura Kenny, Real Food Catering, on behalf of the California Salmon Council
Ingredients
Cucumbers and Creme Fraiche:
- 4 cucumbers sliced 1/8-inch thick (about 4 cups)
- 1 small red onion diced
- 2 tablespoons sea salt
- 2 tablespoons rice wine vinegar
- 1 tablespoon dill chopped
- 1/4 cup creme fraiche
Pan Seared Salmon:
- 1 1/2 pounds salmon fillet
- salt to taste
- pepper to taste
- 3 tablespoons grapeseed oil
Instructions
- To make cucumbers and creme fraiche: In medium plastic container or flat-bottomed bowl, place cucumbers in single layer then sprinkle in some red onion and some salt. Repeat 4-5 times until all cucumbers and onions are layered. Cover and refrigerate 2-8 hours. Drain water from cucumbers and onions by pressing firmly (do not rinse). Add vinegar and toss to combine.
- Just before serving, stir in dill and creme fraiche.
- To make pan seared salmon: Debone and cut salmon into four pieces; season lightly with salt and pepper, to taste. In large saute pan, heat grapeseed oil and sear salmon. When slightly golden-brown, flip salmon and cook just long enough to sear other side. Remove from pan and place on platter with cucumbers and creme fraiche.