Salted Pan-Grilled Salmon Fillets with Cucumber
This is the Salted Pan-Grilled Salmon Fillets with Cucumber recipe.
- Prep: 1 h
- Cooking: 2 min - 4 min
- Refrigeration: 2 h
Ingredients
- 1 (1-inch/2.5 cm) thick salmon fillet (approx. 12 oz/340 g, cut from head end of fish, skin removed)
- 2 tbsp (30 mL) coarse sea salt
- 1/2 cup (125 mL) sake
- Vegetable oil for sauteing
- 2 cucumbers
- 1 tsp (5 mL) coarse salt
- 2 tbsp (30 mL) rice vinegar or sherry vinegar
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Preparation
Wipe salmon with paper towels. Place on a plate with salt. Turn fish in the salt to coat well. Place in refrigerator for 2 hours.
Peel cucumber and cut in half, lengthwise. Scoop out seeds with a spoon. Slice each cucumber piece thinly. Toss slices in salt for 2 minutes, rubbing them till very well coated and they feel wet. Place slices in refrigerator in a seive set over bowl for 30 minutes to drain. Squeeze cucumber slices thoroughly to eliminate water and put in a dry bowl back in refrigerator till needed.
Rinse salmon under cold water to eliminate salt. Pat dry with paper towels. Place salmon in a bowl with sake for 1 hour. If sake doesn't fully cover the fish, turn it over after 30 minutes. Drain salmon and again pat dry with paper towel. Sauté salmon in oil over a high heat for about 1-1/2 to 2 minutes per side. While salmon is cooking, squeeze cucumber slices one more time and toss with vinegar.
Transfer salmon (best-looking side up) to a cutting board. Cut in half lengthwise with a very sharp knife. Slice each strip crosswise into 10 thin slices. Arrange a small mound of cucumber on each serving plate, and 5 slices of fish beside it. Garnish with greens to taste and serve.
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Nutritional information
Per serving| Energy: | 290 Calories |
| Protein: | 35 % / 18 g |
| Carbohydrate: | 10 % / 5 g |
| Fat: | 55 % / 13 g |
| (% DV*) | |
|---|---|
| Calcium: | 2 % / 26 mg |
