Cut the salmon at an angle to get nice long thin slices to make cooking even simpler and extremely quick.
First off to make the spaghetti, take 1 cucumber and peel it, the use a Japanese mandolin to slice it into spaghetti, ensuring not to use the watery centre as this won't cook very well. If you don't have a mandolin then cut the outsides of the cucumber into ribbons and then julienne them to form spaghetti.
Bring a pan of salted water to the boil and blanch the cucumber in the water for 30seconds, remove and refresh the cucumber in ice water, this brings out the colour intensifying the green of the cucumber.
To make the sauce whisk together 3 tablespoons of lemon juice and 1tablespoon of Dijon mustard, whisk in 1/4cup of olive oil slowly to emulsify the citronette, season with salt and black pepper, add 2 tablespoons of finely chopped chives and 2 tablespoons of warm water of stock to serve warm.
To cook the salmon season the fish with salt, pepper and olive oil and grill the Salmon on both sides until the inside is translucent (still rare, us English cook everything to death...don't salmon should be served translucent!!) this will probably only take about 1min on each side but this depends on how thick you have cut your portions.
Sautee the blanched cucumber in a drizzle of oil at a high heat.
Serve this immediately place the salmon in the middle of the plate and spoon the spaghetti onto and drizzle your warm citronette on to the fish and plate.
This is an extremely simple and delicious dish, hope you enjoy.
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