Baked Filet Of Salmon With Mustard-glazed Cucumbers

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• vegetable oil
• 2 salmon fillets (1 1/2 lbs., 1-inch-thick)
• salt & freshly ground black pepper
• 1 cup minced fresh parsley
• 1/2 cup minced green onion
• 3 lemons, thinly sliced
• 2 teaspoons very fine lemon peel, julienne
• 4 medium cucumbers, peeled, halved lengthwise, seeded and cut into 1 1/2x1/4 inch strips
• 6 tablespoons unsalted butter
• 1 cup chopped shallot
• 1 cup dry wine
• 8 teaspoons dijon mustard
• 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon, crumbled
• salt & fresh ground pepper

Recipe

• 1 for fish:.
• 2 preheat oven to 450 degrees.
• 3 line baking sheet with foil; grease foil well.
• 4 generously oil salmon skin.
• 5 place salmon skin side down on prepared sheet.
• 6 using tweezers, remove any bones; season with salt and pepper.
• 7 combine parsley and green onions and spread over salmon; cover with lemon slices.
• 8 bake until fish is just opaque,about 14 minutes.
• 9 remove lemon slices and scrape off loose parsley mixture.
• 10 cut each filet into 3 pieces and transfer to heated platter.
• 11 spoon cucumbers down center of each salmon piece.
• 12 garnish fish with lemon peel and serve.
• 13 for mustard-glazed cucumbers:.
• 14 cook cucumbers in large pot of boiling water until crisp-tender, 1 to 2 minutes.
• 15 drain, rinse with cold water, drain well and pat dry.
• 16 melt butter in large skillet over medium-high heat.
• 17 add shallots and stir 2 minutes.
• 18 add wine and mustard and boil until reduced to glaze, about 5 minutes.
• 19 (can be prepared 8 hours ahead. let stand at room temperature; reheat glaze before continuing.).
• 20 add cucumber strips and tarragon and stir until cucumbers are heated through; season with salt and pepper.