Are you looking for an exciting way to cook salmon? You might want to try this pan-seared salmon recipe with salted cucumber salad and tahini-miso sauce. Not only does it taste delightful to your taste buds, but it is also quick to prepare and healthy, too.
Ingredients To Prepare
Make sure to list down the following ingredients before hitting the local grocery store:
- 1 lb. salmon fillet, cut into slices ½ inches thick
- 4 Persian cucumbers
- 1 tbsp. white miso
- 2 tbsp. tahini
- water (room temperature or warm)
- 1 tbsp. toasted sesame oil
- Kosher salt
- 1 tbsp. unseasoned rice vinegar
- 2-3 pinches shichimi togarashi
- 1 scallion (thinly sliced)
- 2 tsp. toasted sesame seeds
- 1 tbsp. neutral oil
- fish sauce
- 1 garlic clove (crushed)
Directions For Cooking This Pan-Seared Salmon Recipe
1. To prepare the salted cucumber salad:
- Slice the Persian cucumbers as thinly as possible. To be sure, use a sharp knife.
- Put the sliced cucumbers in a colander before adding ¼ to ½ teaspoon of kosher salt for every cucumber used.
- Let it sit while draining its juices for 15 minutes. When some of the liquid is removed, the cucumbers will get a bit soft.
2. To prepare the tahini-miso sauce, do the following:
- Mash tahini and miso together with a fork in a small bowl.
- Add the sesame oil and stir it until smooth. Taste it and add more oil if needed.
- Add at least a teaspoon of water until the mixtures are thin enough.
3. When you’re done with the sauce, put in the rice vinegar and whisk it. If you think the sauce is still thick, add a teaspoon of water until the mixture is thin enough for your liking. Keep adding water by the teaspoon until you achieve the desired consistency for the sauce. Add rice vinegar to taste, especially if you love tangy food.
4. Add crushed garlic to the tahini-miso sauce, then season it with fish sauce to increase its saltiness. Set the mixture aside while you finish cooking the salmon.
5. To prepare the pan-seared salmon:
- Use a sharp knife to cut the salmon into slices that are about a half-inch thick. One pound of fillet may give you around 4 to 6 pieces.
- Use a nonstick pan and pour neutral oil and wait for it until it’s about to start smoking hot.
- Sear the salmon fillet for 2 to 3 minutes. You might need to press down the fish for proper searing, then flip it and sear the other side for around 30 seconds to a minute. Observe the salmon cuts to prevent them from getting burnt because they are sliced pretty thin.
- Don’t overcrowd the pan so each piece is seared right.
- Remove the pan-seared salmon from heat, then put them on serving plates.
6. Pour some tahini-miso sauce all over the cooked salmon. After that, put some salted cucumber salad on the plates too. Add some toppings, such as scallions, shichimi togarashi, and toasted sesame seeds.
Enjoy your pan-seared salmon with salted cucumber salad and tahini-miso sauce. Revel in the taste of the fish as well as the refreshing taste of the cucumbers and the tangy sauce. Above all, feel accomplished as a salmon cook!