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Recipes

Lapsang Souchong Salmon with Cucumber Salad

By Paul Greenberg

Recipe information

  • Yield

    4 Servings

Ingredients

Cucumber Salad

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

Fish

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)

Need to make a substitution?

Preparation

  1. Cucumber Salad

    Step 1

    Place cucumber and salt in a colander set over a bowl; toss to coat. Fill a resealable plastic bag with ice and place on top of cucumber to weigh down and keep very cold. Let chill for 1 hour.

    Step 2

    Discard bag of ice. Shake cucumber over sink (do not rinse, drain, or blot) and transfer to a large bowl. Add onion, dill, and sugar. Toss to combine; add vinegar. Cover with plastic wrap and let chill for at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.

  2. Fish

    Step 3

    Empty tea from bags into spice mill; process to a fine powder. Season fillets on both sides with salt; rub powdered tea all over. Transfer fillets to a baking sheet or plate and cover with plastic wrap. Let chill for 2 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.

    Step 4

    Melt 4 Tbsp. butter in a large heavy skillet. When butter stops sizzling, add fillets, skin side down. Press down gently on fish with a spatula to help skin crisp evenly. Cook for 2 minutes; add remaining 4 Tbsp. butter. As butter melts, carefully tilt skillet toward you and spoon butter over fillets. Continue to cook, basting frequently, until flesh turns pink and just feels firm, 12–15 minutes. Using spatula, transfer fillets to paper towels to drain briefly, then place on plates. Serve with cucumber salad and Horseradish Cream alongside.

Nutrition Per Serving

One serving contains: Calories (kcal) 487.1 %Calories from Fat 57.2 Fat (g) 30.9 Saturated Fat (g) 12.7 Cholesterol (mg) 170.4 Carbohydrates (g) 3.5 Dietary Fiber (g) 0.5 Total Sugars (g) 2.6 Net Carbs (g) 3.0 Protein (g) 45.3 Sodium (mg) 391.0
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