Quick and Easy Seared Salmon with Mint-Cucumber Sauce

Kick up your salmon a notch with this refreshing recipe

By Khalil Hymore

I love salmon. Like chicken, Scott and I eat a lot of it--definitely more than any other fish. Unfortunately, also like chicken, it is easy to fall into a rut with it or prepare it incorrectly. Just like a dried out chicken breast, overcooked salmon can be bland and tasteless (ideally salmon should be ever so slightly undercooked in the center). My favorite way to cook it is simply seared with different spices and served with a simple sauce.

Makes 4 servings

• 1 cup non-fat Greek yogurt
• 1/2 cup grated cucumber
• 3 tablespoons chopped fresh mint
• 1 tablespoon lemon juice
• kosher or sea salt
• ground black pepper
• 1 1/2 pounds salmon fillets
• 1 tablespoon extra-virgin olive oil
• ground cumin

1) Stir the yogurt together with the cucumber, mint, and lemon juice. Season with salt and pepper. Chill while you prepare the fish.

2) Heat the olive oil in a large frying pan over medium heat. Pat the salmon fillets dry with a paper towel and season with salt, pepper, and cumin. When the pan is very hot, lay the salmon fillets skin side down and cook until the skin is crisp and the fish is opaque around the edges, about 5 minutes. Flip and cook about 3 more minutes. Serve with a heaping dollop of sauce.