1 1/2 lb (675 g) salmon fillet, with or without skin, cut into four steaks
2 tbsp (30 ml) olive oil
1 English cucumber, thinly sliced
½ fennel bulb, stems removed, thinly sliced
1/4 cup (60 ml) mayonnaise
1 tbsp (15 ml) pesto
Preparation
In a large non-stick skillet over medium heat, brown the salmon in the oil for 5 minutes. Season with salt and pepper. Turn the fish over and cook until the desired doneness.
Meanwhile, in a bowl, combine the remaining ingredients. Season with salt and pepper. Let stand for 5 minutes. Serve with the salmon.
Description
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