Sautéed Salmon With Brown Butter Cucumbers Food

SAUTéED SALMON WITH BROWN BUTTER CUCUMBERS

Steps:

• In a large skillet, melt butter over medium high heat and cook until foam subsides and turns deep gold in color, about 3 minutes.
• Season salmon with salt and pepper and add to pan, skin side up. Cook without turning for 3 minutes. Add cucumbers and a pinch of salt to pan around salmon and stir to coat with butter. Continue to cook, stirring cucumbers around in pan, until fish turns deep brown, about 3 minutes longer. Flip fish (move cucumbers to the side to assure fish skin makes contact with pan). Add garlic to cucumbers and stir. Cook fish until done to taste, 2 to 4 minutes longer.
• Transfer salmon to plates. Stir dill and lemon juice into cucumbers in pan and cook for 20 seconds longer. Taste and add more salt, pepper and lemon juice if necessary. Serve cucumbers and butter sauce over fish.

SAUTEED SALMON

Steps:

• In 12 inch skillet, heat 3 Tbsp butter.
• Add filets, skin side down, and saute on low heat for about 10 min turning often.
• Add salt and pepper to taste.
• Sprinkle with lemon juice and dill.
• Remove to serving plate.
• Add 2 Tbsp butter, and cream.
• Cook and stir 1 minute.
• Pour over salmon.
• Serve with lemon slices.

BAKED SALMON WITH CUCUMBER SAUCE

Steps:

• Place the salmon on a large piece of lightly buttered foil on a baking sheet. Season lightly and sprinkle with lemon juice.
• Wrap loosely and bake at 170 C / 325 F / Gas 3 for 20-25 minutes until cooked. Leave to cool in the foil.
• Dice the cucumber very finely. Cook in melted butter for 2 minutes until translucent.
• Add wine to the pan, bring to the boil and simmer until all the liquid has evaporated - about 10 minutes - and the cucumber is 'dry'.
• Remove from the heat, stir in the cream and dill and check seasoning.
• Serve immediately with the fish.

BROWN-BUTTER SALMON WITH SCALLIONS AND LEMON

Steps:

• Heat the oven to 325 degrees. Pat salmon dry, and season with salt and pepper. Set aside. Using a vegetable peeler, peel the zest of the lemon in wide strips. Cut the lemon into wedges for serving.
• In a large, ovenproof skillet, melt the butter over medium. When it's foaming, add the scallions and the lemon peel, and season with salt and pepper. Cook, stirring occasionally, until the butter turns brown and smells nutty, 3 to 6 minutes. (If you're using a light-colored pan, you'll see the browned bits in the skillet. If you're using a dark-colored pan, look for dark spots on the white parts of the scallions; those are browned bits of butter and a sign to remove the skillet from heat.)
• Immediately remove from heat, and add ⅓ cup of water. Stir to combine. Lay the salmon, skin side down (if there's skin), into the sauce. Cover the skillet and bake until cooked through, 15 to 20 minutes, or slightly longer if you're cooking a single, large piece. (You'll know the salmon is done when the fish flakes or an instant-read thermometer inserted into the thickest part registers 120 degrees.)
• Eat the salmon with a spoonful of sauce and a squeeze of the lemon.