Seared Salmon with Anise-Cucumber Salad

1. 1

   Season the salmon with salt and pepper and let stand for 30 minutes.

2. 2

   Meanwhile, in a colander, toss the cucumbers, onion, anise seeds and 2 teaspoons of salt.

3. 3

   Let stand for 30 minutes.

4. 4

   Gently squeeze the cucumbers dry.

5. 5

   In a medium bowl, whisk the creme fraiche with the lemon juice.

6. 6

   Add the cucumbers and onion and mix well, then gently stir in the basil.

7. 7

   In a large cast-iron skillet, heat the oil until shimmering.

8. 8

   Add the salmon, skin side down, and flatten gently with a spatula.

9. 9

   Cook over moderate heat until the skin is crisp, 4 minutes.

10. 10

    Flip and cook until opaque throughout, 3 minutes.

11. 11

    Serve with the salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.