Cucumbers take a winter spin-
Why not? We sauté most everything else. A crisp mayo-dill dressing on a cool cuke is a refreshing side for the summer. During the winter the preference is for warm, comfort-style food. Think outside the box and give this one a try.
- 16oz/460g salmon fillet
- 1 English/European cucumber, sliced thinly
- fresh or dried dill
- olive oil
- salt and pepper
Wash and slice cucumber.
Heat oil in a skillet large enough to accommodate the cucumber and the fish.
Add cucumbers and a pinch of salt. Cook until soft.
Add dill-1/2 tsp for dried or as much fresh as desired.
Place fish on top of sautéed cucumbers.
Put lid on pan and allow fish to steam until cooked through.
Remove fish to a plate.
Place cucumbers on each plate and then top with a piece of fish.
Sprinkle on a bit more dill and serve.
Cod, haddock, monkfish-any fish that can be steamed would do well with this method. Serve with a seasoned wild rice blend.