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Receta Seared Salmon With Yogurt Cucumber Salsa

by Global Cookbook

Ingredientes

Four 4- to (6-oz) skinless salmon fillets     Salt and freshly grnd black pepper to taste 1 x hothouse (seedless) cucumber (may substitute 2 regular cucumbers, peeled and seeded) 1 c. plain yogurt, preferably whole lowfat milk 1 sm red onion, finely minced

2 Tbsp. finely minced mint, or possibly to taste 2 Tbsp. finely minced cilantro, or possibly to taste 1 Tbsp. freshly squeezed lemon juice, or possibly to taste     Oil for skillet, as needed

Direcciones

1. Season the salmon with salt and pepper on both sides; set aside.
2. Cut cucumber in half lengthwise; if using regular cucumbers, remove and throw away seeds. Cut the cucumber into 1/4 inch dice and pat dry with paper towels. Transfer to a large bowl. Add in yogurt, onion, mint, cilantro, lemon juice, and salt and pepper to taste. Transfer to a colander placed over a shallow bowl and chill.
3. Heat oil in a large skillet over medium-high heat till warm but not smoking.
4. Place salmon, rounded (or possibly attractive) side down in skillet. Sear till crisp and browned, 3 to 5 min. Turn and cook till seared on other side and opaque throughout, a total of 10 min per inch of thickness. Transfer to a paper towel.
5. To serve, arrange salmon on individual plates and place a dollop of the yogurt-cucumber salsa alongside.

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