Best 2 Sautéed Salmon With Brown Butter Cucumbers Recipes

Elevate your culinary skills and tantalize your taste buds with the delectable sautéed salmon with brown butter cucumbers. This dish combines the exquisite flavors of succulent salmon, complemented by the rich and nutty notes of browned butter and the refreshing crispness of cucumbers. Embark on a culinary journey as we explore the secrets behind creating this masterpiece, ensuring you deliver a restaurant-quality meal in the comfort of your own kitchen.

Here are our top 2 tried and tested recipes!

BROWN-BUTTER SALMON WITH SCALLIONS AND LEMON

Brown-Butter Salmon With Scallions and Lemon image

This dish is a celebration of soft food and subtle flavors. To prevent overcooking, the salmon bakes in a light yet comforting sauce that's made with just three simple ingredients: butter, scallions and lemon peel. The salmon comes out silky, and the sauce is nutty from the browned butter and slightly sweet from the roasted scallions and lemon peel. Serve with a squeeze of lemon for freshness and a simple side like broccolini, green beans, grains or pasta. This technique also works for other fish like cod, halibut or arctic char.

Provided by Ali Slagle

Categories dinner, weeknight, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 1/2 pounds salmon, skinless or skin-on (1 large fillet or four 6-ounce fillets)
Salt and black pepper
1 lemon
6 tablespoons unsalted butter
1 bunch scallions, thinly sliced

Steps:

Heat the oven to 325 degrees. Pat salmon dry, and season with salt and pepper. Set aside. Using a vegetable peeler, peel the zest of the lemon in wide strips. Cut the lemon into wedges for serving.
In a large, ovenproof skillet, melt the butter over medium. When it's foaming, add the scallions and the lemon peel, and season with salt and pepper. Cook, stirring occasionally, until the butter turns brown and smells nutty, 3 to 6 minutes. (If you're using a light-colored pan, you'll see the browned bits in the skillet. If you're using a dark-colored pan, look for dark spots on the white parts of the scallions; those are browned bits of butter and a sign to remove the skillet from heat.)
Immediately remove from heat, and add ⅓ cup of water. Stir to combine. Lay the salmon, skin side down (if there's skin), into the sauce. Cover the skillet and bake until cooked through, 15 to 20 minutes, or slightly longer if you're cooking a single, large piece. (You'll know the salmon is done when the fish flakes or an instant-read thermometer inserted into the thickest part registers 120 degrees.)
Eat the salmon with a spoonful of sauce and a squeeze of the lemon.

SAUTéED SALMON WITH BROWN BUTTER CUCUMBERS

Sautéed Salmon With Brown Butter Cucumbers image

A gorgeous salmon fillet needs little more than a sprinkling of salt and pepper and a few minutes of gentle sautéeing in melted butter. You could stop there and serve the fish with salad and a crusty piece of bread. Or you could go one quick step further and add minced garlic, chopped cucumber and dill to the pan. The cucumber turns nutty in the pan's brown butter, with a tender exterior that remains crunchy in the middle - a nice contrast to the silky salmon. Wild salmon, which is costlier than farmed fish, is worth the price for its sweet, smooth texture and brilliant color. Be sure not to overcook the fillets, which should be soft and barely opaque.

Provided by Melissa Clark

Categories dinner, easy, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 7

Ingredients

2 tablespoons unsalted butter
2 thick, wild salmon fillets (6 to 8 ounces each)
Kosher salt or freshly ground black pepper
2 Kirby cucumbers, peeled and diced into 1/4-inch cubes
2 garlic cloves, minced
2 tablespoons chopped fresh dill or cilantro
1 to 2 teaspoons fresh lemon juice, more to taste

Steps:

In a large skillet, melt butter over medium high heat and cook until foam subsides and turns deep gold in color, about 3 minutes.
Season salmon with salt and pepper and add to pan, skin side up. Cook without turning for 3 minutes. Add cucumbers and a pinch of salt to pan around salmon and stir to coat with butter. Continue to cook, stirring cucumbers around in pan, until fish turns deep brown, about 3 minutes longer. Flip fish (move cucumbers to the side to assure fish skin makes contact with pan). Add garlic to cucumbers and stir. Cook fish until done to taste, 2 to 4 minutes longer.
Transfer salmon to plates. Stir dill and lemon juice into cucumbers in pan and cook for 20 seconds longer. Taste and add more salt, pepper and lemon juice if necessary. Serve cucumbers and butter sauce over fish.

Nutrition Facts : @context http, Calories 443, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 24 grams, Fiber 2 grams, Protein 45 grams, SaturatedFat 10 grams, Sodium 1217 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

To ensure crisp-tender asparagus, cook it quickly over high heat.
Use a large skillet or wok to prevent the asparagus from steaming.
Add the asparagus to the skillet in a single layer so that it cooks evenly.
Stir the asparagus constantly to prevent it from burning.
Cook the asparagus until it is bright green and tender, but still has a slight crunch.
Season the asparagus with salt, pepper, and other desired spices to taste.
Serve the asparagus immediately as a side dish or main course.

Conclusion:

Sautéed asparagus with brown butter and cucumbers is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The asparagus is cooked quickly over high heat to ensure that it remains crisp-tender, while the brown butter and cucumbers add a rich and flavorful sauce. This dish is sure to please even the most discerning palate.