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Seared Salmon with Buttered Cucumber Spaghetti and Capers

From Ed Baines, Sky Taste

2 medium cucumbers de-seeded and thinly shredded
1 tbsp olive oil
4 thin escalopes salmon
Salt and milled pepper
100ml of dry Vermouth
1 tbsp capers
75 unsalted butter
2 tsp lemon juice

1. Shred the cucumber, dry on a kitchen towel and refrigerate.

2. Season the salmon and cook in the olive oil presentation side down for 2-3 mins. In a separate pan heat the Vermouth and add the cucumber. Warm gently for 4-5 mins, adding the capers and the butter. Shake the pan from side to side to emulsify. Taste and adjust the seasoning with salt and pepper, and lemon juice. To serve – turn the salmon over, lay on top of the cucumber and squeeze over a little lemon juice