Salmon Steak with Cucumber Salad

Serves 1
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Directions

  1. 1Cut a piece of salmon in the middle, but not all the way through the skin, to create a boneless salmon steak.
  2. 2Cut a piece of salmon in the middle, but not all the way through the skin, to create a boneless salmon steak.
  3. 3Cut a piece of salmon in the middle, but not all the way through the skin, to create a boneless salmon steak.
  4. 4Peel and remove seeds from one large English cucumber.
  5. 5Peel and remove seeds from one large English cucumber.
  6. 6Peel and remove seeds from one large English cucumber.
  7. 7Wrap the cucumber in a clean kitchen towel and gently bruise them.
  8. 8Wrap the cucumber in a clean kitchen towel and gently bruise them.
  9. 9Wrap the cucumber in a clean kitchen towel and gently bruise them.
  10. 10Thin slice the cucumber; optionally, cut them a little bit thicker for bite-sized pieces.
  11. 11Thin slice the cucumber; optionally, cut them a little bit thicker for bite-sized pieces.
  12. 12Thin slice the cucumber; optionally, cut them a little bit thicker for bite-sized pieces.
  13. 13Thin slice a green onion.
  14. 14Thin slice a green onion.
  15. 15Thin slice a green onion.
  16. 16In 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.
  17. 17In 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.
  18. 18In 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.
  19. 19Optionally, add some sriracha or gochujang to the cucumber salad.
  20. 20Optionally, add some sriracha or gochujang to the cucumber salad.
  21. 21Optionally, add some sriracha or gochujang to the cucumber salad.
  22. 22Wrap the cucumber salad in plastic and stick it in the fridge.
  23. 23Wrap the cucumber salad in plastic and stick it in the fridge.
  24. 24Wrap the cucumber salad in plastic and stick it in the fridge.
  25. 25Heat a little olive oil in a pan over medium to high heat.
  26. 26Heat a little olive oil in a pan over medium to high heat.
  27. 27Heat a little olive oil in a pan over medium to high heat.
  28. 28Season both sides of the salmon with kosher salt.
  29. 29Season both sides of the salmon with kosher salt.
  30. 30Season both sides of the salmon with kosher salt.
  31. 31Gently lay the salmon into the hot pan, away from yourself.
  32. 32Gently lay the salmon into the hot pan, away from yourself.
  33. 33Gently lay the salmon into the hot pan, away from yourself.
  34. 34Sear one side of the salmon first for a minute or two to help it hold its shape.
  35. 35Sear one side of the salmon first for a minute or two to help it hold its shape.
  36. 36Sear one side of the salmon first for a minute or two to help it hold its shape.
  37. 37Flip the salmon and cook for about 30 to 60 seconds for medium to medium rare doneness.
  38. 38Flip the salmon and cook for about 30 to 60 seconds for medium to medium rare doneness.
  39. 39Flip the salmon and cook for about 30 to 60 seconds for medium to medium rare doneness.
  40. 40Cut off the heat, remove the salmon from the burner, and let it sit in the pan.
  41. 41Cut off the heat, remove the salmon from the burner, and let it sit in the pan.
  42. 42Cut off the heat, remove the salmon from the burner, and let it sit in the pan.
  43. 43Mix together some mayo, some soy sauce, a splash of vinegar, and optionally some sriracha or the solids from your favorite chili crunch oil.
  44. 44Mix together some mayo, some soy sauce, a splash of vinegar, and optionally some sriracha or the solids from your favorite chili crunch oil.
  45. 45Mix 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 piece salmon
  • 1 piece salmon
  • 1 lg large English cucumber, peeled and seeded
  • 1 lg large English cucumber, peeled and seeded
  • 1 lg large English cucumber, peeled and seeded
  • 1 garlic clove, minced or grated
  • 1 garlic clove, minced or grated
  • 1 garlic clove, minced or grated
  • 1 light pinch kosher salt
  • 1 light pinch kosher salt
  • 1 light pinch kosher salt
  • 1 splash rice or white distilled vinegar
  • 1 splash rice or white distilled vinegar
  • 1 splash rice or white distilled vinegar
  • fish sauce
  • fish sauce
  • fish sauce
  • toasted sesame seeds
  • toasted sesame seeds
  • toasted sesame seeds
  • 1 tiny pinch sugar
  • 1 tiny pinch sugar
  • 1 tiny pinch sugar
  • sriracha or gochujang
  • sriracha or gochujang
  • sriracha or gochujang
  • 1 little bit olive oil
  • 1 little bit olive oil
  • 1 little bit olive oil
  • mayo
  • mayo
  • mayo
  • soy sauce
  • soy sauce
  • soy sauce
  • 1 splash vinegar
  • 1 splash vinegar
  • 1 splash vinegar
  • sriracha or the solids from your favorite chili crunch oil
  • sriracha or the solids from your favorite chili crunch oil
  • sriracha or the solids from your favorite chili crunch oil
  • green onion, thin sliced
  • green onion, thin sliced
  • 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.