I remember first seeing a recipe for cooked cucumbers in Mastering the Art of French Cooking, by Julia Child, Simone Beck and Louisette Bertholle.  It had never occurred to me to cook the crispy green cucumbers which take on a totally different texture and flavor–whether braised, grilled, sauteed or roasted, the cucumbers become tender and a bit buttery when cooked and are a great accompaniment to a cooked salmon filet.  For this dish I decided to pair roasted spears of cucumber with fresh dill and baked salmon filets topped with spicy prepared horseradish, crunchy Panko breadcrumbs and a snip of peppery fresh chives.  A light and healthy springtime dinner idea that will reiterate the (the very French) loveliness of cooking cucumbers!

(To view this recipe, click on the blue title of the blog post above*)

Tagged: baked salmon, chives, cooked cucumbers, cucumber, cucumbers, cucumbers with fresh dill, fish, fresh dill, horseradish salmon, Mastering the Art of French Cooking, panko, prepared horseradish, roasted cucumbers, salmon, salmon filets