I love the clean simplicity of the Nordic pairing of pickled cucumber with salmon. They are made for each other. Just add that special sweet mustard sauce and it truly bliss…
2 6-ounce salmon fillet
4 tablespoon olive oil /garlic infused
Juice of 1 lemon
1 teaspoon of corn starch
3 tablespoons unsalted butter
1 leek, green tops only, finely chopped
1/2 cup white wine
1 tablespoon Dijon mustard
1/3 cup finely grated parmesan cheese
5 tablespoons chopped fresh dill, also, an additional a few sprigs for garnishing and cucumber salad
1/3 teaspoon black pepper
1/3 teaspoon sea salt
one Lebanese cucumber (six inches maximum)
4 tbsp rice vinegar
1 teaspoon sugar
Sprinkle salmon with a little salt and pepper and marinate in a few tablespoons of garlic infused oil and lemon for about half an hour. Pat the skin dry and dust with corn starch lightly. Add to a hot frying pan (oven proof) with two tablespoons of garlic infused oil. Skin side down. Cook until skin is crispy, then flip and put in a hot 200 degree oven for 4 minutes. Add a little butter to the pan to finish and spoon over salmon.
In a medium saucepan over medium-high heat, heat the oil and 1 tablespoon of the butter until it melts. Add the leek tops and cook until softened, about 5 minutes. Add the wine and cook until reduced by half, about 3 minutes. Reduce heat to low and whisk in the mustard, dill, pepper, parmesan cheese, and the remaining salt. Remove from heat.
Cut the remaining butter into pieces, add to the sauce, and whisk until incorporated and creamy. Place the salmon on individual plates, spoon the sauce over the top, and sprinkle with additional dill.
Serve with pickled cucumber salad, which is finely sliced cucumber marinating for at least 15 minutes in vinegar, sugar, 1 teaspoon of garlic or onion oil, juice of one lemon, and a handful of chopped dill. Sprinkle with salt and pepper.