1. Peel and seed the cucumbers, then use a melon baller to scoop out the flesh. Reserve scraps. 2. Peel the tomatoes by submerging them in boiling water for about 30 seconds. Transfer them to cold water, then remove skins. Core and dice the skin-free tomatoes. 3. In a medium saucepan, combine the butter, water, salt and pepper, and cucumber scraps. Cover and cook over low heat for about 3 minutes. 4. Heat the oil in a large skillet over medium-high heat. Add salmon and cook for about 3 minutes, turning once, so that both sides are seared, then transfer the salmon to the oven and bake at 350 degrees for 4-5 minutes, until done. 5. Add lemon juice to the sauce mixture, then transfer to a blender and mix until smooth. Divide the sauce evenly over the salmon fillets, and garnish with the cucumber balls and diced tomatoes. (Optional: Chopped fresh chives or parsley also makes a nice additional garnish for some extra color.). ---------------------------------------------------------------------------
Nutrition
Ingredients
