1. Dredge salmon in flour sprinkled with paprika and set aside. 2. Heat 2 tablespoons butter in saucepan. 3. Add onion and chives; cook for 3 minutes over low heat. 4. Pour in chicken stock, add Tabasco, ginger, season well and bring to a boil. 5. Mix cornstarch with water and stir into sauce and cook for one minute over low heat. 6. Stir in cream and bring to a quick boil and then remove from heat and set aside. 7. Heat oil in a large frying pan . Add salmon and cook 4 minutes over medium high heat. 8. Turn fish over and season well and cook another 4 minutes. 9. Turn fish over again and cook another 7 minutes. Turn fish over during this time a bit. 10. Meanwhile, heat 1 teaspoons butter in another frying pan and add cucumbers. 11. Cook 3-4 minutes over medium high heat. 12. Simmer lemon sauce over low heat and when warmed, serve with fish and sauteed cucumber. ---------------------------------------------------------------------------
Nutrition
Ingredients
