• 20minutes
  • 560calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
MineralsSelenium, Natrium, Fluorine, Calcium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 small English cucumber , sliced thin

  2. 1/2 red chili pepper , fresh, sliced thin

  3. 1/4 cup fresh mint leaves

  4. 1/2 cup rice vinegar

  5. 1 teaspoon sugar

  6. salt & freshly ground black pepper

  7. 1 (6 ounce) salmon fillets , without skin

  8. 1 tablespoon sesame seed

  9. 2 tablespoons extra virgin olive oil

Instructions Jump to Ingredients ↑

  1. 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.

  2. Preheat the oven to 350 degrees F.

  3. Season both sides of the salmon with a fair amount of salt and pepper. Sprinkle the top of the salmon with the sesame seeds.

  4. 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.

  5. 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.


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