Prep and Cook Time: 20 min. 


3 cups thinly sliced washed cucumber, do not peel 
2 tsp minced jalapeno pepper, seeds and stem removed (or to taste) ½ cup chopped scallion
3 TBS chopped fresh cilantro
1½ TBS chopped fresh mint
1½ lb salmon fillet, deboned and skin removed cut into 4 pieces
2 + 1 TBS fresh lemon juice
1 TBS soy sauce
1 TBS extra virgin olive oil
salt and cracked black pepper to taste

Start chopping the first 5 ingredients. 

While chopping ingredients, preheat a stainless steel 10-12 inch skillet on medium high heat for 2 minutes. Rub salmon with 1 TBS lemon juice and season with a little salt and pepper. 

Place salmon in hot pan and cook for 2-3 minutes. Turn and cook another 2-3 minutes, depending on thickness of salmon. This is our (Stove top Searing) cooking method.

While salmon is cooking, finish chopping ingredients and whisk together lemon juice, soy sauce, olive oil, salt and pepper. When ready to serve toss with cucumber mixture. Do not toss ahead, as it will dilute the flavor.

Place cucumber salad on a platter and place salmon on top. Garnish with a sprig of cilantro and serve.


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