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Categories:Viewed: 0 - Published at: 5 years ago
Ingredients
- 1 small English cucumber, sliced thin
- 12 red chili pepper, fresh, sliced thin
- 14 cup fresh mint leaves
- 12 cup rice vinegar
- 1 teaspoon sugar
- salt & freshly ground black pepper
- 1 (6 ounce) salmon fillets, without skin
- 1 tablespoon sesame seeds
- 2 tablespoons extra virgin olive oil
Method
- Combine the cucumber, chile, and mint in a mixing bowl.
- Pour in the vinegar, sprinkle with the sugar, salt, and pepper.
- Toss everything together so the cucumbers are well coated in the vinegar, the cucumbers will soften and the flavors deepen as it sits.
- Set aside.
- Preheat the oven to 350 degrees F.
- Season both sides of the salmon with a fair amount of salt and pepper.
- Sprinkle the top of the salmon with the sesame seeds.
- Place a cast iron or regular ovenproof skillet on the stove over medium heat.
- Coat the pan with the oil and when it is nice and hot, lay the salmon in the pan, sesame seed-side down.
- Sear the salmon for 3 minutes, one side only.
- Remove it from the stovetop and place in the oven.
- Roast for 10 minutes until it's just cooked through.
- This results in a medium cooked filet.
- (Increase the oven time to increase doneness.)
- Serve the salmon on a pile of the chile minted cucumbers.
