Well-Dressed Salmon

The recipe Well-Dressed Salmon can be made in about 25 minutes. This gluten free, dairy free, and pescatarian recipe serves 4 and costs $4.68 per serving. One serving contains 533 calories, 35g of protein, and 38g of fat. It works well as a main course. 6 people found this recipe to be yummy and satisfying. It is brought to you by Foodnetwork. Head to the store and pick up olive oil, dijon mustard, salt and pepper, and a few other things to make it today. With a spoonacular score of 93%, this dish is amazing. If you like this recipe, take a look at these similar recipes: Dressed-Up Steaks, Dressed-Up Salad, and Dressed Little Gems.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. On a cutting board, dice cucumber into 1/4-inch pieces - to peel or not to peel is up to you. Seed and dice the tomatoes into 1/4-inch pieces. Combine the cucumber, tomatoes and half of the shallots or red onion in bowl and reserve. In a small bowl, whisk together mustard, sugar, and white wine vinegar and remaining half of the shallots. Stream in extra-virgin olive oil while continuing to whisk. Stir in dill and season dressing with salt and pepper, to taste. Season the salmon with seafood seasoning and a little black pepper. Heat a nonstick skillet with a drizzle of extra-virgin olive oil over medium-high heat. Place salmon rounded side down and cook until golden and a little crispy at edges, 3 to 4 minutes. Flip and cook 2 minutes more for a pink center, 4 minutes for opaque fish. Transfer salmon to dinner or serving plates, top with the cucumber-tomato relish and cover with a liberal amount of dill dressing.

 

Step by step:

1. Watch how to make this recipe.

2. On a cutting board, dice cucumber into 1/4-inch pieces - to peel or not to peel is up to you. Seed and dice the tomatoes into 1/4-inch pieces.

3. Combine the cucumber, tomatoes and half of the shallots or red onion in bowl and reserve.

4. In a small bowl, whisk together mustard, sugar, and white wine vinegar and remaining half of the shallots. Stream in extra-virgin olive oil while continuing to whisk. Stir in dill and season dressing with salt and pepper, to taste.

5. Season the salmon with seafood seasoning and a little black pepper.

6. Heat a nonstick skillet with a drizzle of extra-virgin olive oil over medium-high heat.

7. Place salmon rounded side down and cook until golden and a little crispy at edges, 3 to 4 minutes. Flip and cook 2 minutes more for a pink center, 4 minutes for opaque fish.

8. Transfer salmon to dinner or serving plates, top with the cucumber-tomato relish and cover with a liberal amount of dill dressing.

Nutrition Information:

covered percent of daily need