Pan-Roasted Salmon with Warm Cucumber Salad
- 3 tablespoons chopped fresh dill, plus 4 sprigs for garnish
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon grated lemon zest
- Four 6-ounce salmon fillets, skin on
- 2 tablespoons extra virgin olive oil
- Smoked sea salt (available in specialty stores; or substitute regular sea salt)
- 1 small celery root, peeled and cut into ¼-inch dice
- 1 small red onion, sliced ¼ inch thick
- Kosher salt and freshly ground black pepper
- 1 cucumber, peeled, halved, seeded, and cut into ½-inch slices on the diagonal
- 2 slices dense pumpernickel bread
- 1 tablespoon unsalted butter
- ¼ firm red apple, skin on, cut into ¼-inch dice
- ¾ cup crème fraîche
- 3 tablespoons spicy grainy mustard
- 1 tablespoon freshly squeezed lemon juice
Instructions:
The effect reminds me of an old-fashioned Sunday dinner platter—seared salmon fillets accompanied by toast points and a creamy sauce.
- Mix the chopped dill, tarragon, and lemon zest together. Transfer half the herbs to a small bowl for use in the sauce, cover, and refrigerate. Toss the salmon fillets in the other half. Cover and marinate in the refrigerator for at least an hour and up to 24 hours.
- Preheat the oven to 400°F.
- Heat the olive oil in an ovenproof sauté pan over medium heat. Season the fillets with the sea salt and pepper. When the oil is hot, add the salmon skin side down to the pan and cook, on the one side only, until the skin is crispy, about 5 minutes. Remove the fish from the pan.
- Add the celery root and onions to the pan, season with salt and pepper, and cook for 5 minutes, or until just tender. Add the cucumber and toss well.
- Place the fish skin side up on top of the vegetables and roast in the oven for 7 minutes, or until the fish is cooked to medium.
- Meanwhile, toast and butter the pumpernickel slices. Trim the crusts, then cut each slice into 4 triangles.
- Transfer the fish to a platter, skin side up. Off the heat, add the apple, crème fraîche, mustard, and the reserved herb mixture to the pan and mix in. Season with salt, pepper, and the lemon juice.
- Spoon the salad and sauce next to—not over—the fish. Garnish with the toast points and dill sprigs, and serve.