Lapsang Souchong Salmon with Cucumber Salad

Name: Lapsang Souchong Salmon with Cucumber Salad
Yield: 4 Servings
Ingredients: 1 English hothouse cucumber, peeled, seeded, cut on a diagonal into 1/4-inch-thick slices; 3/4 teaspoon kosher salt; 1/2 small red onion, thinly sliced; 1 1/2 teaspoons chopped fresh dill; 1 1/2 teaspoons sugar; 1 cup rice vinegar; 3 Lapsang Souchong tea bags (or 3 teaspoons loose tea); 4 7-ounce salmon fillets (about 1 1/2 inches thick), preferably wild sockeye, skin on; Kosher salt; 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch cubes, room temperature, divided; Horseradish Cream (see recipe)

By Paul Greenberg

February 13, 2012

Recipe notes