Pan Seared Salmon With Spicy Cucumber Salad

Updated at: Thu, 17 Aug 2023 04:03:56 GMT

Step 1

Heat 2 tbsp of oil in a cast iron skillet over medium-high heat

Step 2

Add in garlic and thai chilies. Ssir until fragrant, about 3 seconds. Stir in fennel and season with salt. Stir in onion and ginger and cook until everything is tender but still firm, about 3-5 minutes in total.

Step 3

Transfer the mixture to a container and strain the liquid into a small bowl Combine tamari, fish sauce, orange juice, lime juice, szechuan chili crisp and coconut oil into the small bowl containing the liquid. Mix together with a fork or whisk,

Step 4

Combine saute mixture in a large bowl along with cucumber and sauce mixture (reserving several tablespoons for ganish). Add salt and additional lime juice to taste.

Step 5

Pat all sides of your salmon down with a paper towel to dry. Season all sides with salt and pepper.

Step 6

Heat 1 tbsp of oil in a cast iron skillet over medium-high heat. Add in salmon filets, skin side down, pressing down firmly with a flexible spatula for about 10-15 seconds. Reduce heat to medium and cook until the center of the thickest part of the salmon reaches 120°F (49°C). Flip the filets to cook on the opposite for an additional 30 seconds.

Step 7

Transfer the filets to a paper towel-lined plate, skin side up.

Step 8

To plate, place a mound of your fennel and cucumber salad in the center of a plate. Place a filete over the mound, skin side up. Garnish with chopped fennel greens and the reserved sauce mixture.

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