Seared salmon with anise-cucumber salad

Indulge in a refreshing Seared Salmon with Anise-Cucumber Salad. A perfect balance of flavors with a touch of citrusy zest and savory seared salmon.

Ingredients:

• Four 6-ounce skin-on sockeye salmon fillets
• Kosher salt
• Pepper
• 4 Persian cucumbers, thinly sliced
• 1 red onion, thinly sliced
• 1 tablespoon anise seeds
• 1/3 cup crème fraîche
• 3 tablespoons fresh lemon juice
• 20 basil leaves, torn
• 2 tablespoons extra-virgin olive oil

Instructions:

1. Season the salmon with salt and pepper and allow it to rest for half an hour.
2. Meanwhile, place the cucumbers, onion, anise seeds, and 2 teaspoons of salt in a colander. Let it sit for 30 minutes.
3. Carefully press out excess liquid from the cucumbers. Blend the crème fraîche with lemon juice in a medium bowl. Combine the cucumbers and onion, mix thoroughly, then gently fold in the basil.
4. Heat oil in a large cast-iron skillet until it shimmers. Place the salmon, with the skin side down, and press down gently with a spatula. Cook over medium heat until the skin is crispy, around 4 minutes. Flip and cook until the salmon is fully cooked, around 3 minutes. Serve alongside the salad.

Summary:

• Calories: 1950 kcal
• Fat: 135 g
• Protein: 146 g
• Carbs: 38 g
• Potassium: 3502 mg
• Magnesium: 278 mg