Serving Size: 4
Recipe by Chef Laura Kenny, Real Food Catering
In a medium plastic container or flat-bottomed bowl, place a single layer of the cucumbers and sprinkle in some red onion, then sprinkle with salt. Repeat this about 4 to 5 more times, until all of the ingredients are layered. Cover and refrigerate for 2 to 8 hours. Drain the water from the cucumbers and onions by pressing firmly (do not rinse). Add vinegar and toss to combine. Just before serving, stir in dill and crème fraîche.
Debone and cut salmon into four pieces, season lightly with salt and pepper. In a large sauté pan, heat grapeseed oil and sear salmon. When slightly golden-brown, flip the salmon and cook just long enough to sear the other side (for medium-rare to medium). Remove from pan and place on platter with cucumber and crème fraîche relish and serve.