Ingredients:
2 tablespoons all-purpose flour
1/4 teaspoon salt
ground pepper, freshly ground
1 3/4 lbs salmon fillets, skin removed, cut into 1 1/2 inch cubes
4 teaspoons olive oil, divided
2 English seedless cucumbers, cut into 2 by 1/2 inch sticks
1/3 cup chicken broth
sugar
1/4 cup fresh dill, chopped
dill sprigs ( to garnish)
lemon wedges ( to garnish)
Directions:
In a shallow dish, combine the flour, salt and pepper.
Dredge the salmon pieces in the flour mixture, shaking off excess.
Over high heat, heat 2 teaspoons oil in a large nonstick skillet.
Add half the fish and saute until lightly browned on the outside but pink on the inside, approximately 4 to 5 minutes.
Transfer to plate and wipe out the pan; add the remaining oil and return to heat.
Saute the remaining salmon and transfer to plate.
Wipe out the pan again and add cucumbers, broth and a pinch of sugar.
Bring to a simmer over medium heat, cook and simmer until the cucumbers are tender-crisp, 3 to 4 minutes.
Uncover, increase the heat to high and boil until pan juices are reduced to 2 tablespoons, approximately 3 minutes.
Add the salmon and dill to pan cover and simmer just until salmon is opaque in the center, 2 to 3 minutes.
Garnish with dill sprigs and lemon wedges.
Servings: 4-6
Time preparation: 15 min.
Time total: 30 min.