Recipe courtesy of Rachael Ray
Episode: Steppin' Out
Save Recipe Print
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Salmon Cakes

Recipe courtesy of Ina Garten

Smoked Salmon

Recipe courtesy of Alton Brown

Blackened Salmon

Recipe courtesy of Alex Guarnaschelli

Oven-Baked Salmon

Recipe courtesy of Kathleen Daelemans

Pan-Fried Salmon

Recipe courtesy of Food Network Kitchen

Citrus Baked Salmon

Recipe courtesy of Danny Boome

Salmon Piccata

Recipe courtesy of Robert Irvine

Asian Grilled Salmon

Recipe courtesy of Ina Garten

Browse Reviews By Keyword