© Con Poulos
Active Time
30 MIN
Total Time
50 MIN
Yield
Serves : 4

At The Durham Hotel, a new hotel in Durham, North Carolina, chef Andrea Reusing’s menu is built around sustainable seafood. Here, she pairs a leaner sockeye salmon with a creamy cucumber salad that mimics the cooling anise flavors of her favorite Thai dishes. Slideshow: More Seafood Recipes

How to Make It

Step 1    

Season the salmon with salt and pepper and let stand for 30 minutes.

Step 2    

Meanwhile, in a colander, toss the cucumbers, onion, anise seeds and 2 teaspoons of salt. Let stand for 30 minutes.

Step 3    

Gently squeeze the cucumbers dry. In a medium bowl, whisk the crème fraîche with the lemon juice. Add the cucumbers and onion and mix well, then gently stir in the basil.

Step 4    

In a large cast-iron skillet, heat the oil until shimmering. Add the salmon, skin side down, and flatten gently with a spatula. Cook over moderate heat until the skin is crisp, 4 minutes. Flip and cook until opaque throughout, 3 minutes. Serve with the salad.

Suggested Pairing

A dry German Riesling.

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