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Salmon with Cucumbers & Dill

  • 40 m
  • 40 m
Perla Meyers
“Seared first to add color and flavor, the salmon is then combined with braised cucumbers—an unexpected yet delicious way to enjoy that vegetable's subtle taste.”


    • 2 tablespoons all-purpose
    • ¼ teaspoon salt
    • 1¾ pounds salmon fillet, preferably center-cut, skin removed, cut into 1½-inch cubes
    • 4 teaspoons extra-virgin olive oil, divided
    • Freshly ground pepper, to taste
    • ⅓ cup reduced-sodium chicken broth
    • 2 seedless cucumbers, (1½ pounds), cut into 2-by- ½-inch sticks
    • ¼ cup chopped fresh dill, plus sprigs for garnish
    • Pinch of sugar
    • Lemon wedges, for garnish


  • 1 Combine flour, salt and pepper in a shallow dish. Dredge salmon pieces in the flour mixture, shaking off the excess.
  • 2 Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the salmon and saute until lightly browned on the outside but still pink inside, 5 to 6 minutes. Transfer to a plate. Wipe out the pan, add the remaining 2 teaspoons oil and return to the heat. Saute the remaining salmon and transfer to the plate.
  • 3 Wipe out the pan again and add cucumbers, broth and sugar. Bring to a simmer over medium heat. Cover and simmer until the cucumbers are tender-crisp, 3 to 4 minutes.
  • 4 Uncover, increase the heat to medium-high and boil until the pan juices are reduced to 2 tablespoons, 3 to 4 minutes. Add the reserved salmon and dill to the pan, cover and simmer just until the salmon is opaque in the center, about 3 minutes. Garnish with dill sprigs and lemon wedges.
ALL RIGHTS RESERVED © 2019 Printed From 8/24/2019