Pan-Seared Salmon Fillets with Cucumber Salad

Ingredients

Salmon

• 2 salmon fillets
• 1 tbsp neutral oil
• Salt
• Black pepper
• 1 tbsp butter

Cucumber Salad

• ½ cucumber
• 2 tbsp 7% vinegar
• 3 tbsp cold water
• 1 tsp sugar
• ¼ tsp salt
• A little black pepper
• Optionally, some finely chopped parsley or chives

Instructions

1. Mise en place: Gather all the ingredients. Pat the salmon fillets dry with paper towels. Slice the cucumber into very thin slices.
2. Mix vinegar, water, sugar, and salt in a bowl.
3. Stir until the sugar and salt are dissolved.
4. Add the cucumber to the brine and toss well.
5. Season with a little black pepper and refrigerate the cucumber salad for 10–20 minutes.
6. Season the salmon fillets with salt and pepper.
7. Heat a steel pan to about 190 °C.
8. Add the oil.
9. Place the salmon fillets in the pan and sear them for about 3–4 minutes on the first side.
10. Do not try to move the salmon too early. Once it has developed a good crust, it will release more easily from the steel pan.
11. Flip the salmon and continue cooking for about 2–3 minutes.
12. Reduce the heat towards the end and add the butter.
13. Baste the salmon with the hot butter for 30–60 seconds.
14. Remove the salmon from the pan while it is still juicy in the center.
15. Toss the cucumber salad one last time and serve it alongside the salmon.