Monday, April 25, 2016

Salmon with Cucumber-Dill Salsa

1/2 seedless cucumber, diced
2 small plum tomatoes, diced
1 shallot or 1/4 red onion, minced, divided
2 tablespoons Dijon mustard
2 tablespoons sugar ( I use a few drops of stevia)
1/4 cup white wine vinegar
1/2 cup extra-virgin olive oil
1/4 cup finely chopped fresh dill
Salt and freshly ground black pepper
4 (6-ounce) skinless salmon fillets
Seafood seasoning (recommended: Old Bay)

Combine the cucumber, tomatoes and half of the shallots or red onion in bowl and reserve.

In a small bowl, whisk together mustard, sugar, and white wine vinegar and remaining half of the shallots. Stream in extra-virgin olive oil while continuing to whisk. Stir in dill and season dressing with salt and pepper, to taste.

Season the salmon with seafood seasoning and a little black pepper. Heat a nonstick skillet with a drizzle of extra-virgin olive oil over medium-high heat. Place salmon rounded side down and cook until golden and a little crispy at edges, 3 to 4 minutes. Flip and cook 2 minutes more for a pink center, 4 minutes for opaque fish.

Transfer salmon to dinner or serving plates, top with the cucumber-tomato relish and cover with a liberal amount of dill dressing.

Source: Food Network

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