This is a Moody’s Foodie favorite, especially with the sauce.
- 2 Moody’s Faroe Island salmon filets about 6 to 8 oz. each
- 1 T canola oil
- 1 T butter
- Salt and freshly ground black pepper to taste (I use coarse Kosher salt)
- 1 medium cucumber, seeded and chopped
- grated rind of one lemon (Reserve some of lemon to squeeze into sauce)
- 2 scallions green parts only, finely chopped
- 1 C mayonnaise
- 1 T minced fresh dill
- ¼ to ½ t Dijon mustard
Allow the filets to come to room temperature (about 30 minutes).
Salt and pepper the filets to taste.
Heat the butter and canola oil together in a sautée pan, do not let it brown before adding the salmon.
Add salmon to the pan and brown for about 4 to 5 minutes, turn salmon and repeat. Fish should be cooked about 8 to 10 minutes per inch, depending on desired doneness.
Remove from pan, platter the filets on warmed plates and serve with your favorite side dishes.
Note: Cooking time generally produces filets between medium and medium rare depending on thickness. I prefer my fish more toward medium rare for the fullness of flavor.
Mix all ingredients together to your taste. Chill until ready to serve.
Note: The nice thing about this recipe is that you can make it as you like and flavor it as you go along. Some may want to add a squeeze of lemon, dash of sugar or simply leave out the Dijon. Taste it as you go; it will certainly enhance the wonderful salmon flavor.
Wine pairing: salmon goes well with a light and fruity Sauvignon Blanc.