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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 seedless cucumber |
2 small plum tomatoes |
1/4 red onions finely chopped, divided |
2 tablespoon(s) dijon mustard |
2 tablespoon(s) sugar |
1/4 cup(s) white wine vinegar |
1/2 cup(s) extra-virgin olive oil |
1/4 cup(s) finely chopped fresh dill |
salt and freshly ground black pepper |
4 6 oz skinless salmon fillets |
old bay seasoning |
Directions:
1. 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.
2. In a small bowl, whisk together mustard, sugar, and white wine vinegar and remaining half of the shallots. Stream in extra-virgin olive oil while continuing to whisk. Stir in dill and season dressing with salt and pepper, to taste.
3. Season the salmon with seafood seasoning and a little black pepper. Heat a nonstick skillet with a drizzle of extra-virgin olive oil over medium-high heat. Place salmon rounded side down and cook until golden and a little crispy at edges, 3 to 4 minutes. Flip and cook 2 minutes more for a pink center, 4 minutes for opaque fish.
4. Transfer salmon to dinner or serving plates, top with the cucumber-tomato relish and cover with a liberal amount of dill dressing.
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