Recipe for Seared Salmon with Yogurt Cucumber Salsa 
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Yield:
1
Ingredients:
Amount Ingredient
Four 4- to (6-ounce) skinless salmon fillets
Salt and freshly ground black pepper to taste
1 x hothouse (seedless) cucumber (may substitute 2 regular cucumbers, peeled and seeded)
1 cup plain yogurt, preferably whole milk
1 sm red onion, finely chopped
2 tbl finely chopped mint, or to taste
2 tbl finely chopped cilantro, or to taste
1 tbl freshly squeezed lemon juice, or to taste
Instructions:
Instructions: Season the salmon with salt and pepper on both sides; set aside.

Cut cucumber in half lengthwise; if using regular cucumbers, remove and discard seeds. Cut the cucumber into 1/4 inch dice and pat dry with paper towels. Transfer to a large bowl. Add yogurt, onion, mint, cilantro, lemon juice, and salt and pepper to taste. Transfer to a colander placed over a shallow bowl and refrigerate.

Heat oil in a large skillet over medium-high heat until hot but not smoking.

Place salmon, rounded (or attractive) side down in skillet. Sear until crisp and browned, 3 to 5 minutes. Turn and cook until seared on other side and opaque throughout, a total of 10 minutes per inch of thickness. Transfer to a paper towel.

To serve, arrange salmon on individual plates and place a dollop of the yogurt-cucumber salsa alongside.

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