Salmon Samphire Charred Cucumber Salad Recipes

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CRISPY SALMON WITH CUCUMBER SALAD AND SPICY MAYO



Crispy Salmon with Cucumber Salad and Spicy Mayo image

These pan-fried salmon fillets get a light, crispy crust from arrowroot flour a gluten-free starch that's similar to cornstarch (which you can also use). The salmon is served with a spicy mayo and refreshing cucumber salad, for a meal that's full of crunch, snap and flavor.

Provided by Gabriela Rodiles

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons rice vinegar, white wine vinegar or red wine vinegar
2 tablespoons fresh lime juice (from 1 lime) or lemon juice
1 tablespoon toasted sesame oil or neutral oil
Kosher salt
One 12-ounce package Persian cucumbers (about 7 cucumbers), or 12 ounces English cucumbers sliced into half-moons
1/2 cup lightly packed cilantro leaves
1/4 cup roasted salted peanuts, or any other roasted salted nut, roughly chopped
1/4 cup mayonnaise
1 tablespoon chile-garlic sauce, sambal oelek or hot sauce
1/4 cup vegetable oil or other neutral oil
Four skinless or skin-on salmon fillets, preferably center cut (6 to 8 ounces each)
3/4 cup arrowroot flour or cornstarch
1/4 teaspoon cayenne pepper or crushed red pepper

Steps:

  • Whisk together the vinegar, lime juice, sesame oil and a large pinch of salt in a large bowl. Thinly slice the cucumbers lengthwise about 1/8-inch thick with a mandoline or vegetable peeler. Add the cucumbers to the bowl with the dressing; add the cilantro and peanuts and toss until evenly coated. Taste and adjust the seasoning with more salt, if needed. Stir together the mayonnaise and chile-garlic sauce in a small bowl until smooth. Set both aside for serving.
  • Heat the oil in a large nonstick skillet over medium heat. Season the salmon fillets with a large pinch of salt. Place the arrowroot or cornstarch in a medium shallow bowl or baking dish and whisk in the cayenne and 1/4 teaspoon salt. Dredge the salmon fillets until each side is well coated.
  • Once the oil is shimmering and hot, carefully add the salmon. Cook until well browned and just cooked through, 4 to 5 minutes per side.
  • Give the cucumber salad a toss, then transfer to a serving bowl. Place each salmon fillet on a plate, drizzle with the spicy mayo and serve with the cucumber salad.

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