Dan - I thought of you when I saved this recipe from The New York Times Food Section yesterday:
Slow-Roasted King Salmon With Creamed Cucumbers
Time: 1 hour 15 minutes
2 tablespoons unsalted butter
1 2-inch piece fresh ginger, peeled and minced
1 large shallot, peeled and sliced
2 English cucumbers, peeled, halved lengthwise and sliced ?-inch thick
Salt and freshly ground white pepper
2? pounds king salmon fillet, skinned, pin bones removed
? cup chardonnay
? cup cr?me fra?che
1 tablespoon minced chives.
1. Preheat oven to 200 degrees. Melt butter over low heat in a skillet. Add ginger and shallot and saut? briefly, until softened. Add cucumbers, season with salt and pepper and saut? until almost translucent. Spread in a baking dish large enough to hold salmon. Do not wash skillet.
2. Place salmon on cucumbers. Pour chardonnay around salmon. Season with salt and pepper and sprinkle with juice of half the lemon. Cover with a sheet of parchment or wax paper. Place in oven and cook 45 minutes for medium rare, 50 to 55 minutes for more well-cooked. Because fish is slow-roasted, it will remain quite red in center.
3. Transfer salmon to a large platter with a rim. Transfer cucumber mixture to skillet and cook down for 5 minutes. Stir in cr?me fra?che and cook until sauce is consistency of heavy cream. Season with salt, pepper and remaining lemon juice. Pour mixture around fish. Sprinkle fish with chives and serve.
Yield: 6 servings.
I just had salmon last nite for dinner...I could have added some cukes. Next time since I have more salmon in freezer (YEA)
I never knew you could cook with cucumber. I've been reading old post This recipe however, calls for English, if you can cook English cucmber does anyone know if regular cucumber would cook up the same. Is English have less water or???