Sauteed Salmon With Brown Butter Cucumbers

• 2 tablespoons unsalted butter
• 2 thick, wild salmon fillets (6 to 8 ounces each)
• Kosher salt or freshly ground black pepper
• 2 Kirby cucumbers, peeled and diced into 1/4-inch cubes
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh dill or cilantro
• 1 to 2 teaspoons fresh lemon juice, more to taste

1. In a large skillet, melt butter over medium high heat and cook until foam subsides and turns deep gold in color, about 3 minutes.
2. Season salmon with salt and pepper and add to pan, skin side up.
3. Cook without turning for 3 minutes.
4. Add cucumbers and a pinch of salt to pan around salmon and stir to coat with butter.
5. Continue to cook, stirring cucumbers around in pan, until fish turns deep brown, about 3 minutes longer.
6. Flip fish (move cucumbers to the side to assure fish skin makes contact with pan).
7. Add garlic to cucumbers and stir.
8. Cook fish until done to taste, 2 to 4 minutes longer.
9. Transfer salmon to plates.
10. Stir dill and lemon juice into cucumbers in pan and cook for 20 seconds longer.
11. Taste and add more salt, pepper and lemon juice if necessary.
12. Serve cucumbers and butter sauce over fish.

unsalted butter, salmon, kosher salt, kirby cucumbers, garlic, dill, lemon juice

Taken from cooking.nytimes.com/recipes/1012829 (may not work)