Seared Salmon with Anise-Cucumber Salad

• Four 6-ounce skin-on sockeye salmon fillets
• Kosher salt
• Pepper
• 4 Persian cucumbers, thinly sliced
• 1 red onion, thinly sliced
• 1 tablespoon anise seeds
• 1/3 cup creme fraiche
• 3 tablespoons fresh lemon juice
• 20 basil leaves, torn
• 2 tablespoons extra-virgin olive oil

1. Season the salmon with salt and pepper and let stand for 30 minutes.
2. Meanwhile, in a colander, toss the cucumbers, onion, anise seeds and 2 teaspoons of salt.
3. Let stand for 30 minutes.
4. Gently squeeze the cucumbers dry.
5. In a medium bowl, whisk the creme fraiche with the lemon juice.
6. Add the cucumbers and onion and mix well, then gently stir in the basil.
7. In a large cast-iron skillet, heat the oil until shimmering.
8. Add the salmon, skin side down, and flatten gently with a spatula.
9. Cook over moderate heat until the skin is crisp, 4 minutes.
10. Flip and cook until opaque throughout, 3 minutes.
11. Serve with the salad.

sockeye salmon, kosher salt, pepper, cucumbers, red onion, anise seeds, creme fraiche, lemon juice, basil, extravirgin olive oil

Taken from www.foodandwine.com/recipes/seared-salmon-anise-cucumber-salad (may not work)