Salmon With Cucumber Sauce

1. 1

   Peel and seed the cucumbers, then use a melon baller to scoop out the flesh.

2. 2

   Reserve scraps.

3. 3

   Peel the tomatoes by submerging them in boiling water for about 30 seconds.

4. 4

   Transfer them to cold water, then remove skins.

5. 5

   Core and dice the skin-free tomatoes.

6. 6

   In a medium saucepan, combine the butter, water, salt and pepper, and cucumber scraps.

7. 7

   Cover and cook over low heat for about 3 minutes.

8. 8

   Heat the oil in a large skillet over medium-high heat.

9. 9

   Add salmon and cook for about 3 minutes, turning once, so that both sides are seared, then transfer the salmon to the oven and bake at 350 degrees for 4-5 minutes, until done.

10. 10

    Add lemon juice to the sauce mixture, then transfer to a blender and mix until smooth.

11. 11

    Divide the sauce evenly over the salmon fillets, and garnish with the cucumber balls and diced tomatoes.

12. 12

    (Optional: Chopped fresh chives or parsley also makes a nice additional garnish for some extra color.

13. 13

    ).

* Per serving · 4 servings · Values may vary.

No additional tips available.