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Sautéed Salmon Benefits from Addition of Cucumber

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Rose colored fish with a lemon wine marinadeThis recipe comes from an early Christmas present, a cooked called “500 Best-Ever Recipes.” The approach may seem summery, but that may be more than welcome on our cool evenings. Plus, the ingredients are available year-round.

Sautéed Salmon with Cucumber

1 pound salmon fillet
3 tablespoons butter
2 scallions, chopped
1/2 cucumber, seeded and cut into strips
4 tablespoons dry white wine
1/2 cup creme fraiche
2 tablespoons chopped fresh chives, divided use
2 tomatoes, peeled seeded and diced
Salt, to taste
Pepper, to taste

Skin the salmon fillet, if this has not already been done (see note). Using a very sharp knife, cut the flesh into about 1/2-inch thin slices, then cut across into strips.

Melt the butter in a large frying pan over medium-low heat. Add the salmon and cook, stirring occasionally for 1-2 minutes. Remove the salmons strips using a slotted spoon and set aside.

[amazon-product]0754816435[/amazon-product]Add the scallions to the pan and cook for 2 minutes. Stir in the cucumber and sauté for 1-2 minutes, until hot. Remove the cucumber and keep warm with the salmon.

Add the wine to the pan and let it bubble until well reduced. Stir in the cucumber, creme fraiche and half the chives and season to taste with the salt and pepper. Return the salmon to the pan and warm through gently. Sprinkle the tomatoes and remaining chives over the top. Serve immediately.

Note: To skin a fish fillet, place it on a chopping board with the tail end towards you. Hold a sharp knife at an angle down towards the skin. Cut between the skin and the flesh, keeping the blade as close to the skin as possible. As the flesh is cut away, grasp the skin firmly with your other hand and continue cutting. A little salt sprinkled on your fingers makes this task less slippery.

Serves 4 servings.

From “500 Best-Ever Recipes” edited by Martha Day

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