Well-Dressed Salmon

Ingredients

• 0.5  cucumber seedless
• 2 tablespoons dijon mustard 
• 0.3 cup optional: dill fresh finely chopped
• 0.5 cup olive oil extra-virgin plus a drizzle
• 2 small plum tomatoes 
• 24 ounce salmon fillet skinless
• 4 servings salt and pepper black freshly ground
• 4 servings seafood seasoning recommended: Old Bay
• 1  shallot or red divided finely chopped
• 2 tablespoons sugar 
• 0.3 cup citrus champagne vinegar 

Equipment

• bowl
• frying pan
• whisk
• cutting board

Directions

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.