Seared Wild King Salmon with Cucumber, Red Onion, and Saffron Broth

• 1/2 English (hothouse) cucumber, peeled, halved lengthwise, and seeded
• 1/2 red onion, thinly sliced
• 2 tablespoons unsalted butter
• 2 shallots, minced
• 1/2 cup Cakebread Cellars Sauvignon Blanc
• Pinch of saffron threads
• 2 cups vegetable stock (page 191)
• 1/4 cup creme fraiche
• 2 teaspoons thinly sliced fresh chives, plus more for garnish
• 1/2 teaspoon minced fresh tarragon
• Kosher salt
• 4 skinless salmon fillets (4 to 5 ounces each)
• Freshly ground white pepper
• 2 tablespoons extra-virgin olive oil

1. Slice the cucumber halves on the diagonal about 1/3 inch thick.
2. Bring a medium pot of salted water to a boil over high heat.
3. Add the cucumbers and blanch for 20 seconds, then transfer with a wiremesh skimmer to ice water to chill.
4. Add the onion to the boiling water and blanch for 15 seconds.
5. Drain and transfer to the ice water.
6. When cool, drain and pat dry with paper towels.
7. In a saucepan, melt the butter over medium heat.
8. Add the shallots and saute until softened, about 8 minutes.
9. Add the wine and saffron and simmer until almost dry.
10. Add the stock and simmer until reduced by half.
11. Whisk in the creme fraiche.
12. Simmer until the sauce is reduced to about 1 cup.
13. Strain through a fine-mesh sieve into a clean saucepan.
14. Whisk in the chives and tarragon.
15. Add the cucumbers and onions.
16. Season with salt and keep warm over low heat while you cook the salmon.
17. With needle-nose pliers or tweezers, remove the salmons fine pinbones.
18. (You can feel these by running your fingers over the thickest part of the flesh.)
19. Season the fish on both sides with salt and white pepper.
20. Heat a large nonstick skillet over high heat.
21. Add the olive oil.
22. When the oil is hot, add the salmon, skinned side up.
23. Sear until nicely browned, about 2 minutes, then turn and cook until the fish just flakes, about 3 minutes longer, lowering the heat as needed to prevent burning.
24. Divide the cucumbers, onions, and saffron broth evenly among 4 soup bowls.
25. Top each serving with a salmon fillet.
26. Garnish the salmon with a sprinkle of fresh chives.
27. Serve immediately.
28. Enjoy with Cakebread Cellars Chardonnay or another medium-bodied white wine.

cucumber, red onion, unsalted butter, shallots, cakebread cellars sauvignon, threads, vegetable stock, creme fraiche, fresh chives, tarragon, kosher salt, salmon, freshly ground white pepper, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/seared-wild-king-salmon-with-cucumber-red-onion-and-saffron-broth-388215 (may not work)