Summer Salmon

Combine all the ingredients for your cucumber salad (cucumber, red Calabrian pepper, vinegar, olive oil, and sugar) and let them marinate overnight in the refrigerator. Alternatively, you can simply buy a pre-made cucumber salad.

Mix together the diced shallot, diced garlic, a pinch of parsley, a pinch of red pepper flakes, and a pinch of dill. Stir this mixture well and set it aside.

Add the white rice and navy beans to an instant pot. Set it to pressure cook on high for 7 minutes. Once cooking is complete, release the steam, then add the diced leek and chopped butter before mixing everything together.

In a saucepan over medium-high heat, add the combined shallot, garlic, parsley, red pepper flakes, and dill mixture to a base of olive oil. Once these aromatics have released their flavors, add half of the chopped butter, heavy whipping cream, and lemon juice. Whisk vigorously and consistently, allowing the sauce to reduce by half over about 10 minutes. After it has reduced, add the remaining half of the chopped butter, heavy whipping cream, and lemon juice, and continue to reduce for another 10 minutes. Keep whisking!

Pat the salmon fillets and scallops dry with a paper towel. In a saucier pan over high heat, create a fat base using olive oil and butter. Add the seafood and sauté for 5 minutes on each side.

Arrange the cooked salmon and scallops on plates, then drizzle the finished butter sauce over them. Serve the cucumber salad (feel free to sprinkle sesame seeds if desired) and the rice and navy bean mixture alongside. Done!