Ingredients
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2 tablespoons all-purpose flour
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1/4 teaspoon salt
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ground pepper, freshly ground
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1 3/4 lbs salmon fillets, skin removed, cut into 1 1/2 inch cubes
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4 teaspoons olive oil, divided
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2 English seedless cucumbers, cut into 2 by 1/2 inch sticks
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1/3 cup chicken broth
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sugar
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1/4 cup fresh dill, chopped
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dill sprigs (to garnish)
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lemon wedge (to garnish)
Instructions
- In a shallow dish, combine the flour, salt and pepper.
- Dredge the salmon pieces in the flour mixture, shaking off excess.
- Over high heat, heat 2 teaspoons oil in a large nonstick skillet.
- Add half the fish and sauté until lightly browned on the outside but pink on the inside, approximately 4 to 5 minutes.
- Transfer to plate and wipe out the pan; add the remaining oil and return to heat.
- Sauté the remaining salmon and transfer to plate.
- Wipe out the pan again and add cucumbers, broth and a pinch of sugar.
- Bring to a simmer over medium heat, cook and simmer until the cucumbers are tender-crisp, 3 to 4 minutes.
- Uncover, increase the heat to high and boil until pan juices are reduced to 2 tablespoons, approximately 3 minutes.
- Add the salmon and dill to pan cover and simmer just until salmon is opaque in the center, 2 to 3 minutes.
- Garnish with dill sprigs and lemon wedges.