Seared Salmon with Anise-Cucumber Salad

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.

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  • Servings: 4

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  • Four 6-ounce skin-on sockeye salmon fillets
  • Kosher salt
  • Pepper
  • 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 this recipe

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

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

  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.

  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.

Contributed By Photo © Con Poulos Published September 2015

1041595 recipes/seared-salmon-anise-cucumber-salad 2015-08-13T16:01:37+00:00 Andrea Reusing 4|basic-easy|fast|salads|staff-favorite|weeknight-dinner september-2015 recipes,seared-salmon-anise-cucumber-salad 1041595

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