Baked Filet of Salmon With Mustard-Glazed Cucumbers

Name: Baked Filet of Salmon With Mustard-Glazed Cucumbers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil; 2 salmon fillets (1 1/2 lbs., 1-inch-thick); salt & freshly ground black pepper; 1 cup minced fresh parsley; ½ cup minced green onion; 3 lemons, thinly sliced; 2 teaspoons very fine lemon peel, julienne; 4 medium cucumbers, peeled, halved lengthwise, seeded and cut into 1 1/2x1/4 inch strips; 6 tablespoons unsalted butter; 1 cup chopped shallot; 1 cup dry white wine; 8 teaspoons Dijon mustard; 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon, crumbled; salt & fresh ground pepper

Servings: persons

vegetable oil
2 salmon fillets (1 1/2 lbs., 1-inch-thick)
salt & freshly ground black pepper
1 cup minced fresh parsley
½ cup minced green onion
3 lemons, thinly sliced
2 teaspoons very fine lemon peel, julienne
4 medium cucumbers, peeled, halved lengthwise, seeded and cut into 1 1/2x1/4 inch strips
6 tablespoons unsalted butter
1 cup chopped shallot
1 cup dry white wine
8 teaspoons Dijon mustard
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon, crumbled
salt & fresh ground pepper

1
For Fish:.
2
Preheat oven to 450 degrees.
3
Line baking sheet with foil; grease foil well.
4
Generously oil salmon skin.
5
Place salmon skin side down on prepared sheet.
6
Using tweezers, remove any bones; season with salt and pepper.
7
Combine parsley and green onions and spread over salmon; cover with lemon slices.
8
Bake until fish is just opaque,about 14 minutes.
9
Remove lemon slices and scrape off loose parsley mixture.
10
Cut each filet into 3 pieces and transfer to heated platter.
11
Spoon cucumbers down center of each salmon piece.
12
Garnish fish with lemon peel and serve.
13
For Mustard-Glazed Cucumbers:.
14
Cook cucumbers in large pot of boiling water until crisp-tender, 1 to 2 minutes.
15
Drain, rinse with cold water, drain well and pat dry.
16
Melt butter in large skillet over medium-high heat.
17
Add shallots and stir 2 minutes.
18
Add wine and mustard and boil until reduced to glaze, about 5 minutes.
19
(Can be prepared 8 hours ahead.
20
Let stand at room temperature; reheat glaze before continuing.
21
).
22
Add cucumber strips and tarragon and stir until cucumbers are heated through; season with salt and pepper.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: vegetable oil, 2 salmon fillets (1 1/2 lbs., 1-inch-thick), salt & freshly ground black pepper, 1 cup minced fresh parsley, and more.

Yes, Baked Filet of Salmon With Mustard-Glazed Cucumbers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!