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Salmone Cetriolato- Salmon with cucumber Recipe

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This recipe for Salmone Cetriolato- Salmon with cucumber is from Cooking On The Edge...Of The Woods, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2(6-8 oz.) fillets of salmon
salt(to taste)
white pepper(to taste)
¼ C flour
1 tbsp. olive oil
1 tbsp. butter

¼ C cucumber, peeled and sliced ¼inch/5 cm thick

Sauce:
¼ C dry white wine or dry white vermouth
juice of ½ lemon

½ C whipping cream

1 tsp. fresh parsley, finely chopped

salt(to taste)
white pepper(to taste)
2 sprigs of fresh dill
or 2 leaves of fresh fennel

Directions:
Directions:
Pre heat oven to 400º

Season salmon with salt and pepper.
Lightly flour, shaking off the excess.

Sauté salmon in hot oil and butter in an
ovenproof skillet on medium heat for approx.
2 minutes per side.

Put cucumber slices on top of salmon

Put skillet, uncovered in oven and bake at 400º for 5-6 minutes.
Remove salmon from skillet and keep warm; discard excess oil
and butter from skillet.

Deglaze skillet with wine or vermouth

Squeeze lemon juices directly into wine or vermouth and reduce by simmering on medium heat for 2-3 minutes.

Add cream to wine or vermouth and lemon juice and reduce by simmering on medium heat until sauce is thick enough to coat the black of a spoon.

Add parsley to wine or vermouth, lemon juice and cream
and stir until well blended.

Season with salt and pepper.

Put salmon on a warm serving platter or on warm plates.
Coat with sauce, garnish with sprigs
of dill or fennel leaves and serve.

Number Of Servings:
Number Of Servings:
2 servings

 

 

 

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