Pan-seared salmon with tahini-miso sauce, served with a salted shaved cucumber salad—an easy dish that comes together quickly for a healthy delicious weeknight meal.
- Persian cucumbers
- 1 Tbsp white miso
- 2 Tbsp tahini
- 1 Tbsp sesame
- 1 Tbsp rice vinegar
- 1 small garlic -crushed
- 1 lb. of salmon into ½ inch slices
- sesame seeds
- shichimi togarashi (Shichi-mi tōgarashi)
- On a mandolin, thinly cut a few small Persian cucumbers.
- place in colander and toss with about 2 tsp kosher salt. Let sit and drain over the sink or a bowl. Cucumbers should give out some liquid and soften a bit. Meanwhile, make the sauce + cook the salmon.
- Tahini-miso sauce:
- In a small bowl, mash together 1 Tbsp white miso and 2 Tbsp tahini with a fork.
- Stir in about 1 Tbsp sesame oil and whisk with fork until smooth.
- Add a bit more oil if needed.
- Splash in a bit of warm water to thin out the mixture, keep stirring until well-combined and smooth.
- Add in about 1 Tbsp rice vinegar, continuing to whisk, drizzling in more warm water if you’d like to have a thinner sauce.
- Crush a small garlic and combine with tahini mixture. Taste, adjust seasoning to your liking; add a bit of fish sauce if you need it to be a touch saltier (omit altogether if things are already flavorful).
- Set tahini-miso sauce aside.
- Cut 1 lb. salmon into ½ inch slices. You should have about 6-8 pieces.
- In a hot cast iron pan (or nonstick pan), add some neutral oil and sear the salmon slices on high heat (in batches if necessary as you don’t want to crowd the pan), about 2 min on one side, flip and cook for about 30 sec-1 min on the other side.
- On a serving plate, spoon on some tahini-miso sauce, place seared salmon on top, serve with salted cucumbers, drizzle more tahini-miso sauce all over, sprinkle with scallions, sesame seeds and shichimi togarashi. Should serve 2.