1 small English cucumber, sliced thin
1/2 red chili pepper, fresh, sliced thin
1/4 cup fresh mint leaves
1/2 cup rice vinegar
1 teaspoon sugar
salt & freshly ground black pepper
1 (6 ounce) salmon fillets, without skin
1 tablespoon sesame seed
2 tablespoons extra-virgin olive oil
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.
Preheat the oven to 350 degrees F.
Season both sides of the salmon with a fair amount of salt and pepper.
Sprinkle the top of the salmon with the sesame seeds.
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.
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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