Well-Dressed Salmon – Rachel Ray½ seedless cucumber
2 small plum tomatoes
¼ red onion, finely chopped
2 T. Dijon mustard
2 T. sugar
¼ cup OLIVE MILL White Balsamic
½ cup OLIVE MILL olive oil
¼ cup finely chopped fresh dill
Salt and pepper
4 – 6 oz. skinless salmon fillets
Seafood seasoning
2 small plum tomatoes
¼ red onion, finely chopped
2 T. Dijon mustard
2 T. sugar
¼ cup OLIVE MILL White Balsamic
½ cup OLIVE MILL olive oil
¼ cup finely chopped fresh dill
Salt and pepper
4 – 6 oz. skinless salmon fillets
Seafood seasoning
On a cutting board, dice cucumber into ¼” pieces. Seed and dice tomatoes into ¼” pieces. Combine the cucumber, tomatoes and half the onions in a bowl and reserve. In a small bowl, whisk together mustard, sugar and vinegar and half the onions. Whisk in olive oil. Stir in dill and seasonings to taste. Season the salmon with seasonings. Heat a skillet with a drizzle of oil over medium heat. Place salmon in pan and cook until golden, flip and cook other side. Transfer salmon to plate and top with cucumber-tomato relish and cover with dill dressing.
