This dish is so simple and perfect it works for almost any occasion. Served with a side of boiled, herbed potatoes, it makes a great weeknight meal, a stunning centerpiece for an elegant dinner party, or as a starter for a larger, multi-course meal. It can also be served hot or cold, so you can also prepare it ahead of time if you want.
For this particular recipe, we used a beautiful piece of Alaskan sockeye salmon, but you could easily use Atlantic salmon or some of our sustainable Atlantic salmon from Loch Duart. No matter how you cut it, this dish is sure to become a household staple and you should definitely make it all the time!
Hot or Cold Salmon with Cucumber Salad
1 cucumber, thinly sliced
1 red onion, shaved thin
1 cup rice wine vinegar
1/2 cup sugar
Salt & Pepper
In a saucepan over medium-high heat, add the vinegar and sugar and bring to a boil. Once the sugar dissolves, remove from heat and season with salt and pepper.
Add your cucumbers and onions to a mixing bowl and pour over vinegar/sugar mixture. Place in the refrigerator for at least 30 minutes and allow to marinate.
Pat salmon dry, season with salt and pepper, drizzle with olive oil and place into a 425-degree oven for about 20 minutes, or until the fish easily flakes.
Wrap salmon in plastic wrap and refrigerate to chill.
Serve finished salmon with the cucumber salad.