Seared Salmon With Cucumber

Tender seared salmon paired with a refreshing cucumber and tomato salad, dressed in red wine vinegar and olive oil, garnished with fresh herbs and lemon for a bright, healthy meal.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

1 (2-pound) salmon with skin on, about 1 inch thick

4 tablespoons olive oil, divided

¾ teaspoon salt, divided

¾ teaspoon freshly ground pepper, divided

1 cucumber, cut into julienne strips

2 cups red and/or yellow cherry tomatoes, halved

2 tablespoons chopped fresh cilantro

¼ cup red wine vinegar

Lemon wedges, for garnish

‍

Directions

Cut salmon into four fillets. In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
Sprinkle salmon with ½ teaspoon salt and pepper.
Place salmon in skillet and cook for 5 to 6 minutes or until fish flakes easily when tested with a fork, turning once. Remove skin and discard.
Meanwhile, in a large bowl, toss together cucumber, tomatoes and cilantro. For dressing, combine red wine vinegar, 3 tablespoons olive oil and ¼ teaspoon each salt and pepper. Stir dressing into cucumber mixture.
To serve, divide cucumber mixture among four plates; top with salmon. If desired, garnish with lemon wedges.