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Recipe to Print-Salmone Cetriolato (Salmon with Cucumber) - Copy - Copy - Copy

$scale_by Recipe Name: Salmone Cetriolato (Salmon with Cucumber) - Copy - Copy - Copy Source: Submitted by: Last Modified: Course: Entree Used in Baskets: No Base: Fish Kosher: No Ethnicity: Italian Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 2 Inactive Prep Time: 0.00 Minutes Original Num Servings: 2 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 400 Approx. Cost/Serving: $4.90 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: Directions: Preheat oven to 400 degrees. Season salmon with salt and pepper. Lightly flour, shaking off the excess. Heat an ovenproof skillet on medium. Add oil and butter. Sauté salmon for approximately 2 minutes per side. Put cucumber slices on top of salmon. Put skillet, uncovered, in oven and bake for 5 to 6 minutes. Remove salmon from skillet and keep warm. Discard excess oil and butter from the skillet. Deglaze hot skillet with wine. Squeeze lemon juice directly into wine and reduce by simmering on medium heat for 2 to 3 minutes. Add cream to pan and reduce by simmering on medium heat until sauce is thick enough to coat the back of a spoon. Add parsley and stir until well blended. Season with salt and pepper. Put salmon on warmed plates. Coat with sauce and garnish with sprigs of dill and serve.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00