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Recipe courtesy of Rachael Ray

Well-Dressed Salmon

Name: Well-Dressed Salmon
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 1/2 seedless cucumber; 2 small plum tomatoes; 1 shallot or 1/4 red onion, finely chopped, divided; 2 tablespoons Dijon mustard; 2 tablespoons sugar; 1/4 cup white wine vinegar; 1/2 cup extra-virgin olive oil, plus a drizzle; 1/4 cup finely chopped fresh dill; Salt and freshly ground black pepper; 4 (6-ounce) skinless salmon fillets; Seafood seasoning (recommended: Old Bay)

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Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

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Ingredients

1/2 seedless cucumber

2 small plum tomatoes

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

2 tablespoons Dijon mustard

2 tablespoons sugar

1/4 cup white wine vinegar

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

1/4 cup finely chopped fresh dill

Salt and freshly ground black pepper

4 (6-ounce) skinless salmon fillets

Seafood seasoning (recommended: Old Bay)

Directions

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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.