Pan-Seared Salmon with Potato & Cucumber Salad

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Pan-Seared Salmon with Potato & Cucumber Salad
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 small red onion, halved and thinly sliced lengthwise
  • 1/2 pound small new potatoes, halved
  • 4 tablespoons white wine vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 English cucumber, halved lengthwise and sliced crosswise
  • 1/3 cup chopped flat-leaf parsley
  • 4 skinless salmon fillets (6 oz. each)


In a medium bowl, cover the sliced onion with cold water and soak to mellow the flavor, about 15 minutes; drain.

Meanwhile, place the potatoes in a medium pot; add enough water to cover by 1 inch. Salt the water, add 2 tbsp. vinegar and bring to a boil over medium-high. Reduce the heat to medium and cook until tender, about 10 minutes. Drain; rinse under cold water until cool.

In a large bowl, whisk the remaining 2 tbsp. vinegar, 2 tbsp. oil and the mustard; season with salt and pepper. Add the cucumber, parsley, onion and potatoes; toss to coat. Divide among plates.

In a large nonstick skillet, heat the remaining 1 tbsp. oil over medium-high. Pat the salmon dry with paper towels, season and cook without moving until golden, 4 minutes. Flip and cook until salmon flakes easily with a fork, about 4 minutes more. Serve on top of the salad.