Recipe Type: salmon, seafood, cucumber, vegetable, cream, dinner
party, main entree
Prep Time: 10 min
Cook Time: 13 min
Total Time: 23 min
Servings: Serves 2
1/4 cup cucumbers, peeled
1 tablespoon extra-virgin 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
Preheat oven to 400 degrees F.
Cut peeled cucumber in half lengthwise, scrape out seeds with tip of a
spoon, slice 1/4-inch thick; set aside.
In an ovenproof skillet, heat olive oil and butter over medium heat.
Season salmon fillets with salt and pepper sauté 2 minutes per side. Add 2 tablespoons
white wine, place in the oven and bake for 4 to 6 minutes, do not over bake.
Transfer baked fillets to a plate and tent with aluminum foil to keep warm.
Drain and discard oil and butter from skillet. Deglaze the pan with the remaining
2 tablespoons white wine. Add lemon juice, heavy cream and sliced cucumbers cooking
just until sauce coats the back of a spoon and cucumbers are still tender crisp.
Season to taste with salt and pepper.
Spoon cucumber sauce onto plates, add the baked salmon fillets and serve.
This is a simple recipe and so delicious!
recommendation: Pinot Gris; Chardonnay|