Scandi Salmon With Cucumber

I've never been to Sweden, but this is what I imagine the Swedes would eat after a hard day's IKEA shopping (and other cultural stereotypes).

For the salmon:  Drizzle two good-sized fillets with lemon juice and olive oil, and a sprinkling of salt and pepper.  Set aside for ten minutes before griddling for about five minutes per side, until the inside of the fish is bright pink and separates into lovely flakes when you prod it.

For the cucumber:  (adapted recipe from this book, one of the few in there that don't call for pigs' ears or marrow-bones)  Dissolve a teaspoonful of sugar in a glug of white wine vinegar.  Add a teaspoonful of Dijon mustard, and enough olive oil to make a thickish mixture.  Stir until thoroughly combined.  Add a sprinkling of salt and pepper, a handful of chopped dill, and a little less of chopped parsley.  Stir again, and slop over a bowlful of sliced cucumbers.  Use the lot - you'll think the cucumbers don't need it, but oh, they do. 

The dressing works beautifully against the coolness of the cucumbers - it's savoury and sweet at the same time, with a bit of a kick from the mustard.  Sooo good.

Smaklig maltid, everyone!  (Thank you, Google!  You make me look so multicultural!)