email printWell-Dressed Salmon

After a weekend of debauchery or maybe before a weekend of debauchery (aka eating massive amounts of whatever you want, which is what we usually do) dontcha just feel like you must get that body all healthy and stuff….dontcha?!  That’s when life calls for a nice healthy recipe.  Husband isn’t a fan of Rachel Ray but I just love that chick.  She always has quick and yummy recipe ideas that she delivers with a whole lotta spunk (I heard she has a slight addiction to coffee so that just makes me love her so much more).

I must say that I feel I’m a little hit or miss when it comes to the preparation of any type of fish thus far.  So this recipe was great for me, it is no fail.  Anyone can do it.  I made it without shallots and used green onions in the cucumber salad instead (no onions at all in the dressing).  I also added some capers to the cucumber salad because I just love me some capers with my dill and fishy fish.  Lastly, I double up the cucumber salad because don’t we all need an added veggie or threein our lives?!  I served some whole wheat couscous on the side to which I added sauteed spinach and lemon juice. Husband and I had dinner for two nights and it was scrumdidiliumptuous both evenings!

Well-Dressed Salmon


  • 1/2 seedless cucumber
  • 2 small plum tomatoes
  • 1 shallot or 1/4 red onion, finely chopped, divided
  • 2 tablespoons Dijon mustard
  • 2 tablespoons sugar
  • 1/4 cup white wine vinegar
  • 1/2 cup extra-virgin olive oil, plus a drizzle
  • 1/4 cup finely chopped fresh dill
  • Salt and freshly ground black pepper
  • 4 (6-ounce) skinless salmon fillets
  • Seafood seasoning (recommended: Old Bay)

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.

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