Serves 4   Prep Time: 10 minutes Cook time: 10 minutes

1/2 seedless cucumber, diced

½ container grape tomatoes halved

1 cup baby arugula leaves

1 T capers

½  red onion, finely chopped, divided

2 T Dijon mustard

2 T sugar

1/4 cup white wine tarragon vinegar

1/2 cup extra-virgin olive oil, plus a drizzle

1/4 cup finely chopped fresh dill

Salt and freshly ground black pepper

4 (6-ounce) salmon fillets

Old Bay Seafood Seasoning

Combine the cucumber, tomatoes, capers, arugula and half of the red onion in bowl and reserve.

In a small bowl, whisk together mustard, sugar, and vinegar and remaining half of the onion. Stream in extra-virgin olive oil while continuing to whisk. Stir in dill and season dressing with salt and pepper, to taste.

Season the salmon with seafood seasoning and a little black pepper. Heat a nonstick skillet with a drizzle of extra-virgin olive oil over medium-high heat. Place salmon flesh side down and cook until golden and a little crispy at edges, 3 to 4 minutes. Flip and cook 2 minutes more for a pink center, 4 minutes for opaque fish.

Transfer salmon to dinner or serving plates, top with the cucumber-tomato relish and cover with a liberal amount of dill dressing.

This dish is based on Rachael Ray’s “Well-Dressed Salmon” which is also quite yummy…but you guys know I can NEVER just follow the recipe.

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