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1
Slice the cucumber halves on the diagonal about 1/3 inch thick.
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2
Bring a medium pot of salted water to a boil over high heat.
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3
Add the cucumbers and blanch for 20 seconds, then transfer with a wiremesh skimmer to ice water to chill.
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4
Add the onion to the boiling water and blanch for 15 seconds.
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5
Drain and transfer to the ice water.
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6
When cool, drain and pat dry with paper towels.
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7
In a saucepan, melt the butter over medium heat.
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8
Add the shallots and saute until softened, about 8 minutes.
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9
Add the wine and saffron and simmer until almost dry.
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10
Add the stock and simmer until reduced by half.
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11
Whisk in the creme fraiche.
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12
Simmer until the sauce is reduced to about 1 cup.
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13
Strain through a fine-mesh sieve into a clean saucepan.
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14
Whisk in the chives and tarragon.
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15
Add the cucumbers and onions.
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16
Season with salt and keep warm over low heat while you cook the salmon.
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17
With needle-nose pliers or tweezers, remove the salmons fine pinbones.
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18
(You can feel these by running your fingers over the thickest part of the flesh.)
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19
Season the fish on both sides with salt and white pepper.
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20
Heat a large nonstick skillet over high heat.
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21
Add the olive oil.
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22
When the oil is hot, add the salmon, skinned side up.
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23
Sear until nicely browned, about 2 minutes, then turn and cook until the fish just flakes, about 3 minutes longer, lowering the heat as needed to prevent burning.
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24
Divide the cucumbers, onions, and saffron broth evenly among 4 soup bowls.
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25
Top each serving with a salmon fillet.
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26
Garnish the salmon with a sprinkle of fresh chives.
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27
Serve immediately.
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28
Enjoy with Cakebread Cellars Chardonnay or another medium-bodied white wine.
