Ingredients Seafood Salmon Seared Salmon with Anise-Cucumber Salad Be the first to rate & review! 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 By Andrea Reusing Updated on September 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 30 mins Total Time: 50 mins Yield: 4 Ingredients 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 Directions 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. Suggested Pairing A dry German Riesling. Rate it Print