Baked Salmon with Tarragon-Glazed Cucumber

An elegant offering:
(serves 4)

8 oz. thin-skinned cucumber, such as English or Persian
1 center cut king salmon fillet (1&1/2 lbs., 1-1&1/2" thick), pin bones removed
5 T. Kerrygold* or Pluga* butter, divided
1 T. fresh lemon juice
About 1/2 t. kosher salt, divided
1/4 t. freshly* ground pepper
1/2 cup minced shallots
1 T. coarsely chopped fresh tarragon, plus 1 T. tarragon leaves
1/2 cup Champagne vinegar
2 T. coarsely chopped flat-leaf parsley

Preheat oven to 375. Dice enough cucumber to make 3/4 cup. Cut remaining cucumber in half lengthwise. Scrape out any coarse seeds with a small spoon and discard. Thinly slice cucumber crosswise (leave skin on). Set salmon skin side down on a work surface. Cut fish down to the skin, but not through it, to divide into 4 portions. Line a 9x13" baking dish with foil. Put salmon skin side down in dish. Melt 1 T. butter and mix with lemon juice, 1/4 t. salt, and the pepper; spoon over fish and into crevices. Bake salmon until barely opaque but sill moist in the center of the thickest part, 10-13 mins. Remove from oven; keep warm. While salmon bakes, combine shallots, chopped tarragon, and the vinegar in a 10" frying pan. Boil over high heat, stirring often, until vinegar evaporates but shallots still look wet, 4-5 mins. Add 1 T. butter, remove from heat, and stir until it melts. Stir in diced cucumber; set aside. Transfer cooked fish to a warm platter or plates, using a wide spatula to lift it from skin. Return cucumber mixture to high heat and cook, stirring often until slightly translucent and hot, 1-2 mins. Add remaining 3 T. butter and 1/4 t. salt. Stir just until butter melts and sauce looks creamy. Remove from heat and stir in sliced cucumbers and parsley. Spoon cucumber sauce over salmon and scatter tarragon leaves on top. Serve immediately so colors stay bright, and season to taste with more salt if you like.

Editor's note: Thrilled to report that the Patty Pan Squash with Herbed Chickpeas Salad was absolutely DELISH!! I didn't have cayenne so used red pepper flakes for the kick. Best if let rest in fridge for a few hours to overnight so bring out the flavors. Thanks again for the recipe, Katie!!

"Trust doesn't come with a refill. Once it is gone, you probably won't get it back, and if you do; it will never be the same. That's a fact, Jack!"

Have FUN today!!

Love,

MM