new york times salmon

Wednesday is my favorite morning of the week. The Dining segment of the New York Times comes straight to my apartment and I know my morning commute will be spent reading the tales of restauranteurs, famous chefs and to-die-for meals. (Not while driving of course)

The story that went along with this recipe was lovely of course but what intrigued me most about this was lightly sauteed cucumbers. I’ve never heard of such a thing. The taster objected that he had perviously made this culinary mistake and that if we were to repeat the disaster, a “back-up vegetable” would be necessary. With a quick sigh I picked up yet another veggie

Sauteed Wild Salmon with Brown Butter Cucumbers adapted from Melissa Clark

2 Tbsp butter

2 thick, wild salmon fillets (6 to 8 oz each)

1 english cucumber, diced into 1/4 inch cubes

2 garlic cloves, minced

In a large skillet, melt butter over medium heat until foam subsides and turns deep gold in color. 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. Serve cucumbers and butter sauce over fish.

The cucumbers reminded me of zucchini, so of course I liked them. The taster? “Hey Em, these aren’t that bad” he mentioned as he served himself the remaining cucumbers…

Related posts:

1. grilled bbq salmon
2. recipe make-over: chorizo mac & cheese

Tagged as: recipes