Well-Dressed Salmon (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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, plus a drizzle |
1/4 cup finely chopped fresh dill |
salt and freshly ground black pepper |
4 (6-ounce) skinless salmon fillets |
seafood seasoning (recommended: old bay) |
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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