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.
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