¼cupminced herbs (any mix of any parsley, chives, or dill) plus more for garnish
64-ozboneless, skinless salmon fillets
1½cupsHood Cottage Cheese with Cracked Pepper
Make the salad:
Slice cucumber into thin slices (use a mandolin if you have one) and toss with tomatoes and red onion.
Juice one lemon and season with ¼ tsp kosher salt. Whisk in 2 tablespoons olive oil and drizzle over cucumbers. Add 1 tablespoon of the minced herbs and toss salad together. Set aside.
Make the salmon:
In a large (12-inch) non-stick or cast iron skillet, over medium-high heat, melt butter, 1 tablespoon olive oil and garlic together. Season salmon with salt and pepper and add to the hot butter. Sauté until the bottom is golden brown, 3 to 4 minutes, and turn fillets over. Cook another 1 to 2 minutes until salmon is just cooked through, or cooked to your desired doneness. Salmon should register 125°F internally on a meat thermometer.
Transfer to a serving platter. Add lemons and remaining 3 tablespoons herbs to the skillet and let cook about 1 minute. remove pan from heat.
Serve lemons and herb butter with salmon and cucumber salad. Top salmon with a dollop of Hood Cottage Cheese. Garnish salad and salmon with extra herbs if desired.
• Ask the fish monger to skin your salmon so you don't have to do it at home. You can certainly make this with skin-on salmon, but it doesn't need it.