Directions

For the Cucumber Salad

1. Thinly slice the cucumber and toss with 1/2t salt and set aside for 30min.

2. In a separate bowl whisk together 1/2t salt, sugar, soy, rice vinegar.

3. In a separate bowl place Wakame with room temperature water to cover and rest for 30 min.

4. Strain the cucumber and Wakame and combine in a clean container. Add the sugar, salt, soy, vinegar mixture.

For the Salmon

1. Combine the sesame oil and soy sauce in a small container.

2. In a separate container combine the dried spices.

3. Season the salmon with the dried spice mix lightly on all sides.

4. In a cast iron skillet on medium to medium -high heat cook the salmon skin side down in oil and cover with lid approx. 3-4 minutes.

5. Remove lid and and sesame oil/soy mixture, remove skillet from heat and allow salmon to continue cooking until desired doneness is reached.

To serve

1. Combine cucumber mixture with arugula and top with salmon and toasted sesame seeds.