Sockeye Salmon with Sunomono Salad
2 pieces stay classy salmon
2 ea cucumber
5T rice vin
1/2 t soy
1T dried Wakame
1t toasted sesame seeds
1t sesame oil
2t soy sauce
1/4 t salt
Pinch of paprika
Pinch of ground coriander
Pinch of black pepper
For the cucumber salad
For the salmon
For the Cucumber Salad
Thinly slice the cucumber and toss with 1/2t salt and set aside for 30min.
In a separate bowl whisk together 1/2t salt, sugar, soy, rice vinegar.
In a separate bowl place Wakame with room temperature water to cover and rest for 30 min.
Strain the cucumber and Wakame and combine in a clean container. Add the sugar, salt, soy, vinegar mixture.
For the Salmon
Combine the sesame oil and soy sauce in a small container.
In a separate container combine the dried spices.
Season the salmon with the dried spice mix lightly on all sides.
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.
Remove lid and and sesame oil/soy mixture, remove skillet from heat and allow salmon to continue cooking until desired doneness is reached.
Combine cucumber mixture with arugula and top with salmon and toasted sesame seeds.