Baked Salmon
with Cucumber Cream Sauce

Baked Salmon
with Cucumber Cream Sauce
source:  recipe and photograph created by www.finedinings.com

Serves 2

1/4 cup cucumbers, peeled
1 tablespoon olive oil
1 tablespoon butter
2 (6 to 8 ounce) Salmon fillets, 1-inch thick
Salt and pepper, to taste
1/4 cup dry white wine, divided
juice of 1/4 lemon
1/4 cup heavy cream

Cut cucumber in half lengthwise; scrape out seeds with tip of a spoon; slice cucumber 1/4-inch thick.

In an ovenproof skillet, heat olive oil and butter over medium heat.  Salt and pepper the salmon and sauté 2 minutes per side. Add 2 tablespoons wine to the skillet; bake at 400° for 4 to 6 minutes. 

Transfer salmon to a plate; discard the oil and butter from the skillet and deglaze the pan with the remaining 2 tablespoons white wine.  Add lemon juice, cream and sliced cucumber cooking until sauce coats the back of a spoon and cucumbers are tender crisp.  Season with salt and pepper, spoon cucumber sauce onto plates add the salmon and serve.  This is a simple recipe and so delicious!

Wine recommendation: Chardonnay

adapted from The Elegant Appetite cookbook, Umberto Menghi