Seared Smoked Salmon, Cucumbers Presse

2 large firm cucumbers, about 1 1/2 lbs
2 T lemon olive oil (see recipe)
1 lb best-quality smoked salmon with skin, cut in 1 piece from center of fish

Wash cucumbers and, using a vegetable peeler, peel the skin in thin alternating strips to create stripes.  Slice cucumbers into paper-thin rounds.  Place in a colader and toss with 1 T kosher salt.  Weight down and place in a shallow casserole or in the sink.  Let sit 1 hour.

Wash off salt under running water.  Press cucumbers between your hands to extract as much water as possible.  Transfer to a bowl.  Add 1 T lemon oil, a pinch of kosher salt if needed, and freshly ground black pepper to taste.  Chill until ready to serve.

Cut salmon into 6 thick strips across the width of the fish.  Heat a large nonstick skillet until very hot (almost to smoke point).  Coat skillet with 1/2 T lemon oil.  Add fish, skin side down, and cook for 2-3 minutes, until skin is crisp.  Continue to cook on all sides, 1 minute each, or until outside turns golden.

Do not overcook, as the interior should be rare.

Place cucumbers in centers of 6 large plates and top with hot salmon.  Drizzle with remaining lemon olive oil.  Serve immediately.

Serves 6. 

From the Cookbook:  "Healthy 1-2-3" by Rozanne Gold
A great cookbook!  Fewer ingredients, yummier, not-so-messy kitchen, less expensive!

NOTE:  Lemon-flavored olive oils from Boyajian or Land of Canaan (Israel) are available in many supermarkets and specialty food stores, and all are kosher.  Be sure not to use the pure lemon oil generally used in baking.