Well-Dressed Salmon

The recipe Well-Dressed Salmon can be made in about 25 minutes. This gluten free, dairy free, and pescatarian recipe serves 4 and costs $4.68 per serving. One serving contains 533 calories, 35g of protein, and 38g of fat. It works well as a main course. 6 people found this recipe to be yummy and satisfying. It is brought to you by Foodnetwork. Head to the store and pick up olive oil, dijon mustard, salt and pepper, and a few other things to make it today. With a spoonacular score of 93%, this dish is amazing. If you like this recipe, take a look at these similar recipes: Dressed-Up Steaks, Dressed-Up Salad, and Dressed Little Gems.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

1/2 seedless cucumber

2 tablespoons Dijon mustard

1/4 cup finely chopped fresh dill

1/2 cup extra-virgin olive oil, plus a drizzle

2 small plum tomatoes

4 (6-ounce) skinless salmon fillets

Salt and freshly ground black pepper

Seafood seasoning (recommended: Old Bay)

1 shallot or 1/4 red onion, finely chopped, divided

2 tablespoons sugar

1/4 cup white wine vinegar

Equipment:

cutting board

bowl

whisk

frying pan

Cooking instruction summary:

Watch how to make this recipe. 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.

 

Step by step:


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.


Nutrition Information:

Quickview
533k Calories
35g Protein
38g Total Fat
11g Carbs
71% Health Score
Limit These
Calories
533k
27%

Fat
38g
59%

  Saturated Fat
5g
34%

Carbohydrates
11g
4%

  Sugar
7g
9%

Cholesterol
93mg
31%

Sodium
360mg
16%

Get Enough Of These
Protein
35g
70%

Selenium
64µg
93%

Vitamin B12
5µg
90%

Vitamin B6
1mg
75%

Vitamin B3
13mg
69%

Vitamin B2
0.68mg
40%

Phosphorus
373mg
37%

Vitamin K
37µg
36%

Vitamin B5
3mg
30%

Vitamin B1
0.44mg
30%

Potassium
1030mg
29%

Vitamin E
4mg
27%

Copper
0.51mg
25%

Magnesium
68mg
17%

Manganese
0.32mg
16%

Iron
2mg
16%

Folate
62µg
16%

Vitamin A
638IU
13%

Vitamin C
8mg
11%

Zinc
1mg
9%

Calcium
62mg
6%

Fiber
1g
5%

covered percent of daily need
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