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Salmon, Smoked/Seared w/Cucumber Presse (P, KLP, TNT)
Source: Unknown
Serves: 4

1 large peeled, very thinly sliced English cucumber
1 tablespoon kosher salt
2 tablespoons lemon olive oil
1 pound center-cut smoked salmon, skinned and cut cross

Toss the cucumber with the salt and put in a colander set over a bowl. Weight the cucumber with an inverted plate topped with a 2 lb. weight and chill for 1 hour.

Rinse the cucumber under cold water and drain. Squeeze small handfuls to extract as much water as possible and toss together with 1/2 tbsp. oil and salt and pepper to taste.

Heat the remaining 1-1/2 tbsp. oil in a large nonstick skillet over moderately high heat until hot but not smoking. Sear the salmon until golden, about 2 minutes total.

Serve the salmon on a bed of cucumber.

Poster's Notes:
Do not use pure lemon oil as it can flame in the skillet.

Posted by Sheryl Donner

Nutritional Info Per Serving: 143 Calories (kcal); 5g Total Fat; (32% calories from fat); 21g Protein; 2g Carbohydrate; 26mg Cholesterol; 2301mg Sodium