Salmon Fillet with Cucumber Ribbons

After receiving my Atkins Chef Recipes booklet in the mail and flipping through it I couldn't wait to try the Salmon Fillet with Cucumber Ribbons. I'm not following the Atkins diet but couldn't turn down free samples or the chance to try out some new recipes.

The salmon in this recipe is pan fried in butter and olive oil creating a crispy flesh while keeping a moist and flaky center. Let me tell you, my first time preparing a giant salmon fillet and this turned out perfectly. It was a very easy method to prepare the fillet. The cucumber ribbons are a bit harder to explain my thoughts on. English cucumbers were a new to me ingredient to use. These suckers are twice the length of regular cucumbers and twice the price. Taste-wise, the same as regular cucumbers. Use whichever you prefer.The cucumber ribbons were sauteed in butter with vinegar, tarragon, and sugar substitute. Like a warm pickle. I ate all of what was on my plate but couldn't quite put my finger on it if these were make again worthy or not. Not bad tasting. Just different.

The salmon alone is enough to keep the recipe and use it in the dinner rotation. Give it a try with the cucumber ribbons or another veggie side dish of choice.

Salmon Fillet with Cucumber Ribbons

Atkins Chef Recipes

Makes 4 Servings

Stars of the Show:

• 2 small seedless (English) cucumbers, cut into ribbons - Easy to do with a mandoline or a vegetable peeler.
• ½ teaspoon salt, plus additional for seasoning fish
• ¼ teaspoon ground black pepper, plus additional for seasoning fish
• 2 tablespoon unsalted butter, divided
• 1 tablespoon virgin olive oil
• 4 center-cut salmon fillets, 2-inches thick (about 1½ pounds)
• 2 teaspoons white or rice-wine vinegar - I used white vinegar.
• 1 teaspoon fresh tarragon, chopped
• ½ teaspoon granular sugar substitute

And Action:
In a large bowl, toss the cucumber ribbons with ½ teaspoon salt and ¼ teaspoon pepper. Set aside.

In a large skillet over medium-high heat, heat half the butter and all the oil. Season fish with salt and pepper, to taste. Place fish flesh side down in skillet and sauté until crisp and brown, about 4 minutes. Flip carefully and sauté for an additional 4 minutes, until just cooked through. Keep fish warm. Wipe out skillet with a paper towel.

Heat remaining butter over medium-high heat. Add cucumber to skillet and sauté stirring occasionally, until heated through, about 2 minutes. Stir in vinegar, tarragon and sugar substitute.

Divide cucumber on four individual serving plates; top each with a piece of salmon.

Nutritional Information Per Serving:
Net Carbs: 1 g
Total Carbs: 2 g
Fiber: 1 g
Protein: 35 g
Fat: 32 g
Calories: 446