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
Four 6-ounce skin-on sockeye salmon fillets
4 Persian cucumbers, thinly sliced
1 red onion, thinly sliced
1 tablespoon anise seeds
1/3 cup crème fraîche
3 tablespoons fresh lemon juice
20 basil leaves, torn
2 tablespoons extra-virgin olive oil
How to Make It
Season the salmon with salt and pepper and let stand for 30 minutes.
Meanwhile, in a colander, toss the cucumbers, onion, anise seeds and 2 teaspoons of salt. Let stand for 30 minutes.
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.
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.
A dry German Riesling.
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