Salmon Steak with Cucumber Salad

Name: Salmon Steak with Cucumber Salad
Cuisine: Thai
Ingredients: 1 piece salmon; 1 lg large English cucumber, peeled and seeded; 1 garlic clove, minced or grated; 1 light pinch kosher salt; 1 splash rice or white distilled vinegar; fish sauce; toasted sesame seeds; 1 tiny pinch sugar; sriracha or gochujang; 1 little bit olive oil; mayo; soy sauce; 1 splash vinegar; sriracha or the solids from your favorite chili crunch oil; green onion, thin sliced

Serves 1

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Salmon Steak with Cucumber Salad

tiktok.com

Serves 1

Directions

1Cut a piece of salmon in the middle, but not all the way through the skin, to create a boneless salmon steak.
2Peel and remove seeds from one large English cucumber.
3Wrap the cucumber in a clean kitchen towel and gently bruise them.
4Thin slice the cucumber; optionally, cut them a little bit thicker for bite-sized pieces.
5Thin slice a green onion.
6In a mixing bowl, combine one minced or grated garlic clove, a light pinch of kosher salt, a splash of rice or white distilled vinegar, some fish sauce, toasted sesame seeds, and a tiny pinch of sugar.
7Optionally, add some sriracha or gochujang to the cucumber salad.
8Wrap the cucumber salad in plastic and stick it in the fridge.
9Heat a little olive oil in a pan over medium to high heat.
10Season both sides of the salmon with kosher salt.
11Gently lay the salmon into the hot pan, away from yourself.
12Sear one side of the salmon first for a minute or two to help it hold its shape.
13Flip the salmon and cook for about 30 to 60 seconds for medium to medium rare doneness.
14Cut off the heat, remove the salmon from the burner, and let it sit in the pan.
15Mix together some mayo, some soy sauce, a splash of vinegar, and optionally some sriracha or the solids from your favorite chili crunch oil.

Ingredients

1 piece salmon
1 lg large English cucumber, peeled and seeded
1 garlic clove, minced or grated
1 light pinch kosher salt
1 splash rice or white distilled vinegar
fish sauce
toasted sesame seeds
1 tiny pinch sugar
sriracha or gochujang
1 little bit olive oil
mayo
soy sauce
1 splash vinegar
sriracha or the solids from your favorite chili crunch oil
green onion, thin sliced

Equipment

kitchen towelmixing bowlmicroplaneplastic wrappan

Tips

Cutting the salmon not all the way through the skin creates a boneless steak that cooks more evenly and provides more surface area for charring.
Searing one side of the salmon first helps it hold its shape.
Adjust cooking time for salmon to achieve desired doneness (medium to medium rare recommended).
The smallest pinch of sugar helps balance the fish sauce and vinegar in the cucumber salad.

Salmon Steak with Cucumber Salad

Serves 1

tiktok.com

Salmon Steak with Cucumber Salad

tiktok.com

Serves 1

Directions

1Cut a piece of salmon in the middle, but not all the way through the skin, to create a boneless salmon steak.
2Peel and remove seeds from one large English cucumber.
3Wrap the cucumber in a clean kitchen towel and gently bruise them.
4Thin slice the cucumber; optionally, cut them a little bit thicker for bite-sized pieces.
5Thin slice a green onion.
6In a mixing bowl, combine one minced or grated garlic clove, a light pinch of kosher salt, a splash of rice or white distilled vinegar, some fish sauce, toasted sesame seeds, and a tiny pinch of sugar.
7Optionally, add some sriracha or gochujang to the cucumber salad.
8Wrap the cucumber salad in plastic and stick it in the fridge.
9Heat a little olive oil in a pan over medium to high heat.
10Season both sides of the salmon with kosher salt.
11Gently lay the salmon into the hot pan, away from yourself.
12Sear one side of the salmon first for a minute or two to help it hold its shape.
13Flip the salmon and cook for about 30 to 60 seconds for medium to medium rare doneness.
14Cut off the heat, remove the salmon from the burner, and let it sit in the pan.
15Mix together some mayo, some soy sauce, a splash of vinegar, and optionally some sriracha or the solids from your favorite chili crunch oil.

Ingredients

1 piece salmon
1 lg large English cucumber, peeled and seeded
1 garlic clove, minced or grated
1 light pinch kosher salt
1 splash rice or white distilled vinegar
fish sauce
toasted sesame seeds
1 tiny pinch sugar
sriracha or gochujang
1 little bit olive oil
mayo
soy sauce
1 splash vinegar
sriracha or the solids from your favorite chili crunch oil
green onion, thin sliced

Equipment

kitchen towelmixing bowlmicroplaneplastic wrappan

Tips

Cutting the salmon not all the way through the skin creates a boneless steak that cooks more evenly and provides more surface area for charring.
Searing one side of the salmon first helps it hold its shape.
Adjust cooking time for salmon to achieve desired doneness (medium to medium rare recommended).
The smallest pinch of sugar helps balance the fish sauce and vinegar in the cucumber salad.