Friday, August 10 2012, 05:50 PM MDT
Cucumber and Avocado Salad with Pan Seared Salmon
As Aired On August 10, 2012
Recipe Courtesy Chef Bryan Woolley
4 salmon fillets
4 medium cucumbers, peeled and de-seeded
2 avocados, deseeded, peeled and cubed
4 tbsp freshly chopped basil
1 garlic clove, minced
2 tbsp minced green onions
zest from one lemon
juice from one lemon
2 tbsp olive oil
salt and pepper to taste
1.) Rinse the salmon fillets and pat dry with a paper towel. Sprinkle with salt and pepper.
2.) Heat a large skillet on the stove and add just enough olive oil to lightly coat the bottom of the pan.
3.) Place the salmon skin side up in the hot skillet and sear each side for about 3 minutes. Cooking time will vary based on the size and thickness of the salmon fillet so feel free to adjust cooking times to your tastes.
4.) While the salmon is cooking, slice the cucumber and place slices into a large bowl.
5.) Add the avocado to the cucumbers along with the basil, garlic, and green onions.
6.) In a small bowl, whisk together the lemon zest, lemon juice, and olive oil to combine. Salt and pepper to taste.
7.) Pour dressing over cucumber mixture just before serving. Serve with your pan seared salmon and enjoy!
(Copyright 2012 Sinclair Broadcasting Group.)