Today’s recipe utilizes the unusual combination of potatoes and cucumbers, for barbecue salmon served on top of cucumber-mashed potatoes that have a little dill. As a restaurant item, this combination was super-popular, and the texture is really nice because the diced cucumber is folded in just before serving.

Ingredients:
Potatoes
Cucumbers
1-2 tbs fresh dill
Bottled barbecue sauce
Skinless salmon fillets
Butter, heavy cream or milk
Olive oil, salt, pepper

Procedure:
Get the potatoes going just like you would for any mashed potatoes and then take a minute to peel, deseed and finely chop as much cucumber as you think you'll want and finely chop the fresh dill.

You can use bottled barbecue sauce for the salmon. Cut each skinless salmon fillet in half lengthwise so there will be more surface area for the sauce later on.

When the potatoes are done, drain them and mash them with a little butter, heavy cream or milk, and salt and pepper to taste. Put a lid on top to keep warm.

Add a little splash of olive oil to a heavy-bottomed, oven-proof pan on medium-high heat and then cook the salt-and-pepper-seasoned salmon fillets on one side.

Once the first side is a nice golden brown, carefully flip the fish over and generously coat each one with barbecue sauce and then place the pan in the top rack of the oven underneath the hot broiler to finish cooking.

Depending on the thickness of the salmon, it will take anywhere from five to 10 minutes to cook through. Then add the cucumbers and dill to the mashed potatoes, fold those in and then serve.